Spanish Line Cook - Plancha, Paella & Garde Manger

Progressive HR Strategies Inc.; New Orleans (LA); On-site; USD 25,000 - 29,000; Full time

Job summary

The Warbler Hotel in New Orleans is seeking a Line Cook to execute the language of its Spanish restaurant with discipline, seasonality, and high quality. You may work plancha, parrilla, wood fire, paella, garde manger, and pintxos while supporting pool-bar and in-room dining as needed.

The ideal candidate has 1–2 years of line-cook experience, solid knife skills, and the ability to work nights, weekends, holidays in a fast-paced kitchen. Competitive hourly pay and room for growth are offered.

Qualifications

• High school diploma or equivalent.
• 1–2 years of professional line-cook, prep-cook, or comparable culinary experience.
• Demonstrated knife skills, recipe execution, safe food handling, and ability to work a fast-paced service.
• Ability to work nights, weekends, holidays, and in hot kitchen conditions.

Responsibilities

• Set up, stock, and break down an assigned station according to prep lists, pars, recipes, sanitation standards, and the chef's service plan.
• Execute plancha cookery with precise heat control, seasoning, timing, and recovery between pickups for seafood, vegetables, meats, and small plates.
• Operate parrilla and/or wood-fire equipment safely, managing fire, ember zones, grill temperature, smoke, rest time, and product sequencing under chef direction.
• Prepare paella and rice dishes using approved mise en place, stock, sofrito, rice, protein, and finishing procedures; maintain consistency in texture, seasoning, and socarrat where specified.
• Produce garde manger and pintxos items with exact knife work, cold-chain discipline, portion control, fresh herbs, conservas, sauces, and clean, intentional plating.
• Prepare and maintain foundational components including aioli, romesco, sofrito, escabeche, pickles, stocks, salsas, dressings, and approved seasonal garnishes.
• Handle jamón, conservas, cheeses, seafood, produce, poultry, meat, and dry goods according to sourcing, storage, labeling, and cross-contact standards.
• Execute pool-bar light fare with speed and visual appeal, adapting cooking and packaging to outdoor holding, guest movement, weather, and serviceware requirements.
• Support selected in-room dining production with correct modifications, temperature protection, tray readiness, and ticket timing.
• Taste, season, and quality-check all food before it reaches the pass; communicate shortages, poor product, delays, refires, and equipment concerns early.
• Maintain clean, safe work areas; complete temperature logs, cooling and reheating records, allergen procedures, waste tracking, and end-of-shift sanitation.
• Receive coaching, participate in tastings and menu development as requested, and cross-train on stations while protecting execution standards.

Skills

Plancha

Parrilla

Rice cookery

Garde manger

Pintxos

Knife work

Plating

Seafood prep

Spanish pantry

Education

High school diploma or equivalent

Culinary-school training or ServSafe

Tools

Plancha equipment

Grill/parrilla

Rice cooker

Job description

The Warbler Hotel in New Orleans is seeking a Line Cook to execute the language of its Spanish restaurant with discipline, seasonality, and high quality. You may work plancha, parrilla, wood fire, paella, garde manger, and pintxos while supporting pool-bar and in-room dining as needed.

The ideal candidate has 1–2 years of line-cook experience, solid knife skills, and the ability to work nights, weekends, holidays in a fast-paced kitchen. Competitive hourly pay and room for growth are offered.