Line Cook

Job Details Job DetailsLevel: ExperiencedJob Location: Spa Havens LP - Vista, CA 92084Position Type: Full TimeEducation Level: NoneSalary Range: $19.00 - $20.00 HourlyTravel Percentage: NoneJob Shift: AnyJob Category: Hospitality - Hotel ABOUT THE COMPANY Cal-a-Vie Health Spa is a world-renowned, award-winning all-inclusive luxury wellness resort located in the scenic hills of North County San Diego. Inspired by the charm and elegance of the French countryside, Cal-a-Vie offers an immersive, transformational retreat that blends personalized wellness, world-class fitness, holistic spa therapies, and Michelin-inspired cuisine. Recognized by Condé Nast Traveler 5 years in a row, Travel + Leisure, Forbes, U.S.A Today & Newsweek, Cal-a-Vie has been named among the Top Destination Spas in the world for multiple years running. From our intimate 32-guest setting to our exceptional 5 to 1 guest-to-staff ratio, we create an unparalleled level of care and service rooted in luxury hospitality. Our mission is to empower every guest to experience profound well-being however that may be for them, and to create a supportive and inspiring workplace where passionate professionals can thrive in their careers. POSITION PURPOSE Base Pay $19.00 - $20.00 + gratuity and tip pool The line cook is responsible for accurately and efficiently cooking meats, fish, vegetables, soups, and other hot food products. Will prepare and portion food products prior to cooking. Additional duties performed include, but are not limited to, final plate preparation, plating, and garnishing; prepare proper garnishes for all menu items. Must perform all duties per Cal-a-Vie policies and within the realm of the Cal-a-Vie Mission Statement. ESSENTIAL FUNCTIONS Prepare a variety of meats, seafood, poultry, vegetables, and other food items using Cal-a-Vie recipes for cooking in ovens, grills, and a variety of kitchen equipment Assume 100% responsibility for quality of products served Maintain knowledge of and consistently comply with standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures Stock and maintain food products; ensure sufficient levels of food products at line stations for a smooth service period Prepare and portion food products prior to cooking according to standard portion sizes and recipe specifications Maintain a clean and sanitary workstation and kitchen area Prepare items for service Follow proper plate presentation and garnishing requirements for all dishes Handle, store, and rotate all products properly Complete required tasks within assigned time frames Assist with food prep assignments during off-peak periods as needed Close the kitchen properly in accordance with the closing checklist for kitchen stations; assist other kitchen team members with closing the kitchen Attend all scheduled employee meetings Perform other duties as assigned POSITION QUALIFICATIONS Education/Certification: High School Diploma or equivalent; San Diego County Food Handler Certified. Knowledge: Knowledge of workplace safety procedures, basic cooking procedures, kitchen equipment, safety rules for kitchen equipment, and proper food storage. Experience: Two (2) years’ experience as a line cook in a restaurant preferred. Skills/Abilities: Ability to read and follow recipes, use, and manage all operating equipment in the work area, and follow opening and closing procedures. Ability to read and interpret documents such as safety rules, contracts, and procedure manuals. Ability to get along with co-workers and work as a team. Must be able to work in a high stress environment and maintain positive energy in the department. Ability to react quickly to resolve problems or conflict. Availability: Able to work any day of the week, any shift, and long hours when necessary (including weekends and holidays) AM shift - 6:00 am to 2:00 pm; PM shift 12:00 am to 8:00 pm WORKING CONDITIONS AND ENVIRONMENT Occasional exposure to chemical products Requires climbing step stools/ladders to reach equipment or product Frequent exposure to noise from the dish machine Requires working in a narrow area with exposure to extreme heat Analysis of Physical Demands Must be able to lift up to 20 lbs. 1-33% of the time Ability to bend, kneel, squat, or reach for intermittent periods 67-100% of time Ability to climb and lift for intermittent periods 1-33% of time Repetitive movement of arm at shoulder for intermittent periods 67-100 % of time Repetitive movement of both hands for intermittent periods 67-100% of time Pushing/pulling up to 10 lbs. 67-100% of time Ability to twist neck and/or body for intermittent periods 67-100% of time Ability to stand and walk for intermittent periods 67-100% of time Frequently required to talk and hear #J-18808-Ljbffr Spa Havens Lp