MRKT Line Cook

CoralTree Hospitality; San Diego (CA); On-site; USD 28,323 - 32,166; Full time

Job summary

CoralTree Hospitality is seeking a line cook to prepare high-quality dishes in a fast-paced kitchen. You will work with the team to ensure recipes and standards are met, manage ingredients, and maintain cleanliness and safety throughout shifts.

Responsibilities include set-up, cooking, stock management, and ensuring consistency across dishes while adhering to safety guidelines. Evening, weekend, and holiday shifts required in a dynamic hotel/restaurants environment.

Qualifications

• 1–2 years of experience in a high-volume kitchen (hotel, resort or upscale restaurant preferred).
• Strong technique, working knowledge of multiple cooking methods, and ability to quickly learn new dishes and stations.
• Ability to work efficiently under pressure, independently and as part of a team.
• Excellent attention to detail, consistent quality, and strong sense of timing.
• Basic knife skills, familiarity with sauté, grill and fry stations; knowledge of local ingredients and seasonal cooking is a plus.
• Flexibility to work evenings, weekends, holidays and variable shifts depending on business levels and events.
• Ability to follow recipes and kitchen standards while maintaining creativity and service excellence.
• Good communication skills and ability to follow direction from chefs and kitchen leadership.

Responsibilities

• Prepare ingredients for cooking, including washing, chopping, and measuring.
• Cook menu items according to recipes and specifications.
• Set up and stock stations with necessary supplies.
• Coordinate with kitchen team to ensure timely service.
• Monitor food levels and replenish supplies as needed.
• Ensure dishes are prepared accurately and consistently.
• Maintain kitchen cleanliness and proper storage.
• Follow food safety and sanitation guidelines at all times.
• Assist with inventory management and ordering supplies.
• Handle and store food items properly to prevent spoilage or contamination.
• Adhere to company policies, dress code, and attendance.
• Work efficiently in busy periods.
• Other duties as assigned.

Skills

High-Volume Kitchen

Team Player

Pressure Management

Knife Skills

Recipe Adherence

Food Safety

Flexibility

Communication

Job description

Overview

Job Summary: As a line cook, you will be responsible for preparing high-quality dishes in a fast-paced kitchen environment. You'll work closely with the kitchen team to ensure that all menu items are prepared according to recipes and standards set by the head chef. Your duties include preparing ingredients, cooking and assembling dishes, maintaining cleanliness and organization in the kitchen, and adhering to food safety and sanitation guidelines. Pay Rate $20.56 - $23.35

Responsibilities

• Prepare ingredients for cooking, including washing, chopping, and measuring.
• Cook menu items according to recipes and specifications.
• Set up and stock stations with necessary supplies.
• Coordinate with other kitchen team members to ensure timely and efficient service.
• Monitor food levels and replenish supplies as needed.
• Ensure that all dishes are prepared accurately and consistently.
• Maintain cleanliness and organization in the kitchen, including proper storage of ingredients and cleaning of equipment.
• Follow proper food safety and sanitation guidelines at all times.
• Assist with inventory management and ordering supplies as needed.
• Handle and store food items properly to prevent spoilage or contamination.
• Adhere to company policies and procedures, including dress code and attendance requirements.
• Work efficiently and effectively in a fast-paced environment, especially during busy periods.
• Other duties as assigned.

Qualifications

• Minimum 1–2 years of experience in a high-volume kitchen (hotel, resort or upscale restaurant preferred).
• Strong technique, working knowledge of multiple cooking methods, and ability to quickly learn new dishes and stations.
• Ability to work efficiently under pressure, independently and as part of a team.
• Excellent attention to detail, consistent quality, and strong sense of timing.
• Basic knife skills, familiarity with sauté, grill and fry stations; knowledge of local ingredients and seasonal cooking is a plus.
• Flexibility to work evenings, weekends, holidays and variable shifts depending on business levels and events.
• Ability to follow recipes and kitchen standards while maintaining creativity and service excellence.
• Good communication skills and ability to follow direction from chefs and kitchen leadership.

Physical Requirements

• Must be able to stand and walk for long periods (~8-12 hours per shift) in a busy kitchen environment.
• Frequent lifting, carrying, pushing and pulling of supplies, ingredient boxes, pots and pans; loads may weigh up to 50 lbs or more.
• Regular bending, stooping, kneeling, reaching and twisting to access storage, equipment, work surfaces and cooking stations.
• Ability to climb stairs or ramps, move between kitchen levels or service areas as needed.
• Manual dexterity and visual acuity to handle knives, kitchen tools, garnish dishes, monitor cooking equipment and inspect food quality.
• Tolerance for working in high-heat, humid, noisy environments (near stoves, ovens, grills, dish areas) and ability to maintain focus during fast service.
• Must be able to respond quickly during peak service to make adjustments, coordinate with other stations and uphold guest expectations.