Line Cook South Coast Winery Resort Spa

Carter Hospitality Group; Temecula (CA); On-site; USD 30,000 - 45,000; Full time

Job summary

A premier hospitality group is looking for an experienced cook to join their Culinary team at South Coast Winery Resort & Spa. Candidates should possess at least two years of experience in a full-service, fast-paced kitchen, and fine dining or pastry experience is preferred. This role includes essential duties such as prepping and cooking menu items, complying with sanitation regulations, and maintaining a clean and organized kitchen.

Benefits

401(k)

Dental insurance

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

Employee discounts

Qualifications

• Minimum of two years experience in a full-service, fast-paced kitchen.
• Fine dining and pastry experience desired.

Responsibilities

• Set up and stock station with necessary supplies.
• Prepare food for service, chop vegetables, and butcher meat.
• Ensure food quality and timely service while adhering to safety regulations.

Skills

Food Preparation

Teamwork

Sanitation Protocols

Job description

Benefits:

401(k)

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

South Coast Winery Resort & Spa is seeking an experience cook to join the talented Culinary team. The ideal candidate will have a minimum of two years experience working in a full service, fast pace kitchen. Fine dining and pastry experience desired.

Some Essential Duties Include:

Set up and stock station with all necessary supplies.

Prepares food for service to include chopping vegetables, butchering meat, or preparing sauces.

Cooks menu items in cooperation with the rest of the kitchen staff.

Answer, report and follow Executive or Sous Chef’s instruction.

Clean up of station and takes care of leftover food.

Stocks inventory appropriately.

Ensures that food comes out simultaneously, in high quality and in a timely fashion.

Complies with nutrition and sanitation regulations and safety standard.

Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures

Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision.

Possesses and maintains thorough understanding of industry and stays abreast of industry trends.

Performs other duties as assigned by the Executive Chef or Sous Chef

Maintains a positive and professional approach with coworkers and customers.