Senior Line Cook: Specialty & Standard Menu Expert

Sycuan; El Cajon (CA); On-site; USD 52,000 - 68,000; Full time

Job summary

Sycuan is seeking a Cook III to prepare specialty and standard menu items per approved recipes and methods. You will maintain all food, equipment and kitchens to health code standards, while delivering a positive, team-focused attitude toward guests and staff.

The role requires strong knife skills, ability to lift 50 pounds, stand for long periods, and effective communication in English. FIFO knowledge and adherence to safety protocols are essential.

Qualifications

• Must be able to prepare menu items from approved recipes.
• Work with a wide range of food products and equipment.
• Must perform mathematical calculations for recipes and portions.
• Efficiently lift up to 50 pounds and stand for long shifts.
• Strong English communication and guest service skills.
• Adhere to FIFO and food safety requirements.

Responsibilities

• Maintains designated workstation and organizes storage areas.
• Ensures recipes are consistent in flavor, quality and appearance.
• Reads and interprets food order tickets.
• Operates standard and specialty kitchen equipment.
• Performs basic cooking methods and knife skills.
• Maintains clean, safe food preparation and storage areas.
• Supports department operations and team objectives.

Skills

Menu item prep from recipes

Wide range of food products

Mathematical calculations

Lift 50 pounds

Stand 8 hours

Bend and stoop

Guest and team interaction

English communication

Constructive feedback reception

Professionalism and composure

Guest population interaction

Punctuality

Knife handling

Follow directions

Multilingual (Desirable)

Education

Food Handler Card (County of San Diego)

High School Diploma or GED (Desirable)

Culinary degree (Desirable)

Job description

Sycuan is seeking a Cook III to prepare specialty and standard menu items per approved recipes and methods. You will maintain all food, equipment and kitchens to health code standards, while delivering a positive, team-focused attitude toward guests and staff.

The role requires strong knife skills, ability to lift 50 pounds, stand for long periods, and effective communication in English. FIFO knowledge and adherence to safety protocols are essential.