Line Cook II (FT/PT) (AM/PM) ("Cocinero/a de Linea")

LOCATION

Oceana Coastal Kitchen 
Oceana Coastal Kitchen is the signature restaurant at the Catamaran Resort Hotel and Spa and is ranked as one of the top three restaurants on TripAdvisor. With beachfront dining that offers inspiring views of Mission Bay as well as delicious chef-driven cuisine and a modern, ocean-inspired design, the restaurant offers a memorable dining experience for breakfast, lunch, and dinner. 

The Catamaran Resort Hotel and Spa 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 II ("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 $26.59 ($24.30**/hr.+ an avg. of $2.29/hr via 3% outlets’ revenue kitchen appreciation bonus!) Varies per business levels paycheck to paycheck.
• 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

• High school diploma or GED.
• At least 1-2 years of relevant experience and/or training.
• Previous similar position in a hotel, or similar business entity preferred.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Current industry certifications required: Food Handlers Certification.
• Availability to work on weekends and holidays is required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.