SEASONAL LINE COOK

TS RESTAURANTS GROUP; Tahoe City (CA); On-site; USD 30,307 - 35,817; Full time

Benefits offered by this job

Medical, Dental, and Vision insurance

Free meals during each shift

Paid Time Off

Employee Assistance Program

Referral Program

Job summary

TS RESTAURANTS GROUP is seeking skilled LINE COOKS for Sunnyside Resorts in Tahoe City, CA. This position provides a starting rate of $22-26/hr with opportunities for wage increases based on performance.

The role includes preparing and cooking food, maintaining stations, and ensuring food safety. Benefits such as medical insurance, paid time off, and employee meals enhance the working experience. Applicants must possess at least six months of experience in a similar role and a California Food Handler Certificate.

Qualifications

• Six months Prep Cook experience within a TS Restaurant or minimum 1 year external Line Cook experience.
• Reliable transportation required.
• US Work Authorization Required.

Responsibilities

• Prepare and cook food items for the assigned station.
• Follow TS protocol for all noted guest allergies.
• Clean and sanitize all parts of the assigned station throughout each shift.

Skills

Guest Oriented

Working Under Pressure

Safety

Active Listening

Communication

Detail Oriented

Teamwork Abilities

Friendly

Education

California Food Handler Certificate

Job description

Job Details

Job Location: Sunnyside Resorts - Tahoe City, CA 96145. Salary Range: $22.00 - $26.00 Hourly.

We are looking for skilled LINE COOKS to join the Sunnyside team! The starting rate is $22-26/hr (Starting wages will be tied to applicant’s ability and experience). Hourly wage may increase as early as 30-days after training is completed based on job performance.

Availability Requirements

The Summer Season runs from Memorial Day Weekend to Labor Day Weekend. We are especially looking for candidates with full‑time and weekend availability. Please have tentative start and end dates available during the interview process.

• Must have at least three days of availability. At least two days of weekend availability is preferred (Friday–Sunday).
• Must be available to work holidays (Memorial Day, Father's Day, Juneteenth, Fourth of July, Labor Day).
• Three months of guaranteed summertime availability is preferred between May and August.
• Other scheduling availability is subject to review upon application.
• If you are interested in working after summer, post‑season work is not guaranteed and will be reviewed based on performance at the end of the season.

Benefits

• Medical, Dental, and Vision insurance for qualifying employees.
• Free access to counseling and well‑being coaching through Employee Assistance Program.
• Holiday Pay—time and a half for Thanksgiving, Christmas Eve, and Christmas Day.
• Paid Time Off: Vacation and Sick Leave.
• Employee Meal Program with FREE Fresh cooked meals during each shift.
• 50% Food and Beverage discount at all TS Restaurants.
• Referral Program.
• Anniversary of Employment Gift Program.
• Rewards and Recognition program (quarterly awards, safe‑work practice incentives, and more!).
• Holiday Party.
• Legacy of Aloha Scholarship Program.

Position Summary

Provide the highest level of quality and service for our guests. Prepare and cook food items for the assigned station.

Essential Functions

• Read and understand recipes and POS-generated tickets.
• Cut foods as specified by recipe.
• Weigh, measure, and prepare foods according to recipe specifications using station checklists.
• Prepare meats, vegetables, batters, sauces, and mixes according to recipes for use at station.
• Bake or cook certain food items according to guest order and recipes.
• Follow TS protocol for all noted guest allergies.
• Clean and sanitize all parts of the assigned station throughout each shift as required and specified in the daily checklist.
• Assist others as needed.
• Restock or break down assigned station before the next meal period depending on shift.
• Communicate pertinent and required information to next meal period’s Line Cooks.
• Communicate food and equipment shortages to Culinary Team Leader, Kitchen Supervisor, Sous Chef, or Chef.
• Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job.
• Work in a safe manner and report any safety concerns; personal, employee or guest injury.
• Follow food safety program guidelines of handwashing, bare hands, hygiene and health.

Position Qualifications

• Guest Oriented – Ability to consider guest needs when performing duties.
• Working Under Pressure – Ability to complete assigned tasks under stressful situations.
• Safety – Ability to identify and correct conditions that affect employee safety as well as safely operate and handle all required equipment, appliances, and tools. Must follow all safety policies and procedures.
• Active Listening – Ability to actively attend to, convey, and understand the comments and questions of others.
• Communication – Ability to communicate by speaking, effectively and clearly with guests, coworkers, and management. Ability to actively listen and understand the comments and questions of others.
• Response to Direction – Receive and follow directions from supervisors; follow direction of computer-generated tickets.
• Detail Oriented – Ability to pay attention to the minute details of a project or task.
• Teamwork Abilities – Ability to work together with a team in a positive manner to achieve a common goal; understand the importance of teamwork with both other bussers and the rest of the staff.
• Friendly – Ability to exhibit a cheerful demeanor toward others.
• Neat and well groomed.

Skills & Abilities

• US Work Authorization Required. We use E-Verify to confirm Employment Eligibility Verification.
• Reliable transportation required.
• Experience: Six months Prep Cook experience within a TS Restaurant or minimum 1 year external Line Cook experience.
• Required Equipment: Knife’s will be provided but individuals may use their own set.
• Certificates & Licenses: Must take and pass all training tests 90% or higher.
• California Food Handler Certificate – Must be obtained within 30 days from hire date. Training provided if applicant does not have a valid California Food Handler Certificate.

Physical Requirements

(Occasionally – up to 33% of the time; Frequently – from 34% – 66% of the time; Constantly – more than 66% of the time)

• Stand Constantly
• Squat or Kneel Occasionally
• Walk Constantly
• Bend Frequently
• Use hands / fingers Constantly
• Lift/carry 11-25 lbs Constantly
• Reach Outward Constantly
• Lift carry 26-50 lbs Frequently
• Reach above shoulder Frequently
• Push/pull 10-25 lbs Constantly
• Climb Occasionally
• Push/pull 26-50 lbs Frequently
• Sense of Sound (Hear verbal requests by guests, coworkers, and managers)
• Vision (Near, Distance, Color, Peripheral, Depth Perception)
• Sense of Smell, Taste, Touch
• Ability to wear Personal Protective Equipment (PPE) (Non Slip shoes, back belt if lifting over 20 lbs, safety glove when using knife)

Work Environment

Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded, hot, and high pressure.