Fine Dining Line Cook (FT) (PM) ("Cocinero/a de Linea")

GRAND REOPENING & BRAND NEW KITCHEN: JOIN THE CULINARY TEAM AT A.R. VALENTIEN! 

A.R. Valentien at The Lodge at Torrey Pines is reopening with a brand-new kitchen, and we're looking for talented cooks to help craft exceptional, California-inspired dishes for breakfast, lunch, and dinner. If you're passionate about working with fresh, local ingredients in a renowned fine dining setting, we want you on our team.

The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY
The Line Cook ("Cocinero/a de Linea") prepares all menu items in specific station with the utmost of care and respect for ingredients, technique and fellow associates. Sets the example for all staff as to the pride and professionalism required to perform in a culinary environment of this caliber.

PAY & PERKS

• Compensation: Earn up to $27.60 ($22.95 - $24.00**/hr. DOE + an avg. of $3.60/hr via 3% outlets’ revenue kitchen appreciation bonus!) Varies per business levels paycheck to paycheck.
• $1000 Sign-on Bonus
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends.
• Free Employee Parking and/or discounted MTS Pronto card.
• Free Meals & Refreshments during working shifts.
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Ensures that quality is never compromised and service never delayed enabling the best guest experience possible.
• Maintains fresh, organized mis en place at all times to ensure the highest level of cookery.
• Assists other cooks in achieving their goals, fostering teamwork and camaraderie.
• Prepares and presents menu items in specific station (line).
• Maintains the highest level of cleanliness in accordance with the Health Department and hotel standards.
• Prepares entrees according to restaurant standards by consistently following recipes and established techniques.
• Maintains a professional attitude and appearance at all times.
• Rotates stock to maintain freshness and eliminate waste.
• Regular and predictable attendance for scheduled shifts.
• Practices established safety and emergency procedures.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• At least 2 years of relevant experience and/or training.