Senior Line Cook — Fast-Paced Kitchen, Flexible Hours

Irvine Company; Newport Beach (CA); On-site; USD 25,000 - 34,000; Full time

Job summary

The Resort at Pelican Hill in Newport Beach, CA is seeking a prep/pantry/banquet cook to join our culinary team. You will support the daily kitchen operations, ensuring high quality food production and adherence to health and safety standards.

Responsibilities include mise en place, station setup, and coordinating with Chefs and Sous Chefs. Flexibility for weekends/holidays and strong teamwork are essential for this role.

Qualifications

• High school graduate and an apprenticeship, cooking school or culinary institute education.
• New graduate and/or limited experience: prep cook/pantry cook/banquet cook.
• Ability to multi-task in a fast paced, high pressured environment.
• Ability to work not traditional working hours, weekends and all holidays.
• Possess current health department certifications required to work in a kitchen.
• Must have current California Food Handler Card or willingness and ability to obtain California Food Handling Card before first day of employment.

Responsibilities

• Prepare high quality food products following health and safety practices.
• Run day-to-day operation of the assigned station.
• Check mise en place and pars and set-up the station.
• Submit requisitions with proper signatures to Purchasing.
• Communicate with chefs regarding menu items, shortages, or problems.
• Maintain standards of quality in production and presentation.
• Ensure a clean, neat and organized work area.
• Report accidents immediately and professionally.
• Assist in timely food service to guests as per guidelines.

Skills

Multi-tasking

Flexibility

Food safety knowledge

California Food Handler Card

Education

High school diploma with culinary education

Job description

The Resort at Pelican Hill in Newport Beach, CA is seeking a prep/pantry/banquet cook to join our culinary team. You will support the daily kitchen operations, ensuring high quality food production and adherence to health and safety standards.

Responsibilities include mise en place, station setup, and coordinating with Chefs and Sous Chefs. Flexibility for weekends/holidays and strong teamwork are essential for this role.