Line Cook - P-T

El Roblar Investment Property Manager LLC; Ojai (CA); On-site; USD 26,000 - 29,000; Part time

Job summary

Hotel El Roblar is seeking a skilled and dependable Line Cook to join our kitchen team. The Line Cook will prepare and cook menu items for both our restaurants, as well as private events and special functions.

You will work under the direction of the Executive Chef and Sous Chefs to ensure dishes are prepared efficiently, safely, consistently, and to our standards for quality, flavor, portioning, and presentation.

Qualifications

• Prior line cook or professional kitchen experience.
• Culinary education or training is a plus.
• Knowledge of basic cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions accurately.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Strong attention to detail and commitment to food quality.
• Ability to work as part of a team and communicate effectively.
• Flexible schedule including weekends, evenings, holidays, and events.

Responsibilities

• Set up and stock assigned stations with all necessary supplies, equipment, and ingredients.
• Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
• Execute dishes for à la carte service, hotel guest dining, private events, and special functions with consistency, accuracy, and speed.
• Monitor the quality, freshness, and proper storage of food products.
• Maintain proper cooking temperatures and follow food safety procedures.
• Maintain a clean, organized, and fully stocked workstation throughout the shift.
• Ensure all food handling and preparation practices comply with applicable health and safety regulations.
• Communicate effectively with the Executive Chef, Sous Chefs, and other kitchen team members to maintain smooth service.
• Coordinate with other stations to ensure dishes are completed and served in a timely manner.
• Assist with daily preparation and mise en place as assigned.
• Assist with opening, closing, cleaning, and restocking duties.
• Properly label, date, store, and rotate food products using established procedures.
• Minimize food waste and properly handle food products to control costs.
• Report equipment issues, food-quality concerns, or supply shortages to management.
• Assist with the preparation and execution of daily specials and menu changes when requested.
• Contribute ideas and feedback regarding menu items, preparation methods, and kitchen operations when appropriate.
• Assist with training and mentoring new cooks and prep staff as needed.
• Follow all hotel policies, culinary procedures, safety requirements, and standards of conduct.
• Perform other duties as assigned by the Executive Chef or Sous Chefs.

Skills

Line cook experience

Culinary skills

Food safety knowledge

Teamwork

Attention to detail

Time management

Education

Culinary education/training

Tools

Kitchen equipment knowledge

Job description

• Base Pay $19.00 - $21.00 / Hour
• Other Compensation Shared Tips
• Job Category Cook, Restaurant, Hotel
• Employee Type PT Non-Exempt

Description

WE HAVE 1 DAY SHIFT & 1 EVENING SHIFT AVAILABLE

• Set up and stock assigned stations with all necessary supplies, equipment, and ingredients.
• Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
• Execute dishes for à la carte service, hotel guest dining, private events, and special functions with consistency, accuracy, and speed.
• Monitor the quality, freshness, and proper storage of food products.
• Maintain proper cooking temperatures and follow food safety procedures.
• Maintain a clean, organized, and fully stocked workstation throughout the shift.
• Ensure all food handling and preparation practices comply with applicable health and safety regulations.
• Communicate effectively with the Executive Chef, Sous Chefs, and other kitchen team members to maintain smooth service.
• Coordinate with other stations to ensure dishes are completed and served in a timely manner.
• Assist with daily preparation and mise en place as assigned.
• Assist with opening, closing, cleaning, and restocking duties.
• Properly label, date, store, and rotate food products using established procedures.
• Minimize food waste and properly handle food products to control costs.
• Report equipment issues, food-quality concerns, or supply shortages to management.
• Assist with the preparation and execution of daily specials and menu changes when requested.
• Contribute ideas and feedback regarding menu items, preparation methods, and kitchen operations when appropriate.
• Assist with training and mentoring new cooks and prep staff as needed.
• Follow all hotel policies, culinary procedures, safety requirements, and standards of conduct.
• Perform other duties as assigned by the Executive Chef or Sous Chefs.

Requirements

• Previous line cook or professional kitchen experience preferred.
• Culinary education or training is a plus.
• Knowledge of basic cooking techniques, food preparation, and kitchen equipment.
• Ability to follow recipes and instructions accurately.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Strong attention to detail and commitment to food quality.
• Ability to communicate effectively and work as part of a team.
• Ability to prioritize multiple tasks while maintaining accuracy and consistency.
• Must be dependable, punctual, and willing to work as part of a team.
• Food Handler certification may be required in accordance with applicable California requirements.
• Ability to work a flexible schedule, including weekends, evenings, holidays, and special events, based on business needs.

Summary

We are looking for a skilled and dependable Line Cook to join our kitchen team. The Line Cook is responsible for preparing and cooking menu items for both of our restaurants, as well as private events and special functions.

The Line Cook works under the direction of the Executive Chef and Sous Chefs to ensure dishes are prepared efficiently, safely, consistently, and according to Hotel El Roblar's standards for quality, flavor, portioning, and presentation.