About Company:

New School MediterraneanCelebrating 55 LocationsOur journey began in downtown San Diego, where we worked alongside our team to create a ‘New-School’ Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all.

About the Role:

As a Line Cook in the accommodation and food services industry, you will play a critical role in preparing and cooking high-quality meals that meet the standards and expectations of our establishment. Your primary focus will be on executing menu items efficiently and consistently while maintaining a clean and organized workstation. You will collaborate closely with kitchen staff and management to ensure timely food preparation and delivery during service hours. Attention to detail, adherence to food safety regulations, and the ability to work under pressure are essential to succeed in this role. Ultimately, your efforts will contribute to an exceptional dining experience for our guests, supporting the overall reputation and success of the business.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience working as a line cook or in a similar kitchen role.
• Basic knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Physical stamina to stand for extended periods and perform repetitive tasks.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with various cooking techniques and kitchen equipment.
• Familiarity with menu planning and inventory control.
• Strong communication and teamwork skills.
• Flexibility to work various shifts including evenings, weekends, and holidays.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Maintain cleanliness and organization of the kitchen line and workstations throughout shifts.
• Ensure all food is stored, handled, and prepared in compliance with health and safety regulations.
• Coordinate with other kitchen staff to manage food orders and maintain efficient workflow during peak hours.
• Assist in inventory management by monitoring ingredient levels and reporting shortages to management.
• Participate in daily kitchen setup and closing procedures, including cleaning and equipment maintenance.
• Adapt to menu changes and special dietary requests while maintaining quality and consistency.

Skills:

The required skills such as food preparation, time management, and adherence to safety standards are essential for daily kitchen operations, ensuring meals are prepared efficiently and safely. Preferred skills like advanced cooking techniques and inventory management enhance the ability to contribute to menu development and kitchen organization. Effective communication and teamwork skills facilitate smooth coordination with colleagues, especially during busy service periods. Physical stamina and multitasking abilities help maintain productivity and quality under pressure. Together, these skills enable the line cook to deliver consistent, high-quality dishes that meet customer expectations and support the overall success of the food service operation.

Must be able to work nights and weekends
30 plus hours