ARLO Line Cook (AM Shift) at Town and Country Resort

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Sep, 26

Salary

23.35

Posted On

07 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plating, Mise En Place, Grill Station, Sauté Station, Fry Station, Pantry Station, Food Safety, HACCP Compliance, Portion Control, Knife Skills, Inventory Management, Communication, Time Management, Teamwork, High-Volume Cooking

Industry

Hospitality

Description

Overview As a Line Cook at ARLO San Diego, you will prepare and execute menu items aligned with the restaurant’s bold, creative culinary style using fresh, local ingredients. You’ll work in a dynamic, high-volume environment with brunch, dinner, and special event service. You’ll maintain high standards of food quality, speed, consistency, and presentation. Our ideal Line Cook thrives in a fast-paced kitchen and contributes to a team that delivers memorable guest experiences. Pay Rate $20.56 - $23.35#towncountrysd Responsibilities Prepare, cook and plate menu items (appetizers, entrées, sides) in accordance with ARLO’s recipes, presentation standards, and quality. Follow daily prep lists, station assignments, and mise en place to ensure smooth service periods (including brunch with DJ, dinner service, and event functions). Work stations independently once trained (grill, sauté, fry, pantry, etc.). Ensure food freshness and ingredient quality by monitoring par levels, rotating stock, checking for spoilage, and notifying management of shortages. Maintain cleanliness, organization and safety of your station: sanitize surfaces, clean equipment, store tools properly, maintain food-safety protocols and HACCP compliance. Communicate with front‐of-house and other kitchen team members to coordinate timing of dishes, ensure proper flow of service, and respond quickly to guest or service issues. Adhere to portion control and plating guidelines to maintain cost control and consistency across dishes. Assist with special event setups, buffet or banquet service tie‐ins as required within the resort's meetings/convention business. Participate in training, continuous improvement, and development of culinary team standards. Qualifications Minimum 1–2 years of experience in a high-volume kitchen (hotel, resort or upscale restaurant preferred). Strong technique, working knowledge of multiple cooking methods, and ability to quickly learn new dishes and stations. Ability to work efficiently under pressure, independently and as part of a team. Excellent attention to detail, consistent quality, and strong sense of timing. Basic knife skills, familiarity with sauté, grill and fry stations; knowledge of local ingredients and seasonal cooking is a plus. Flexibility to work evenings, weekends, holidays and variable shifts depending on business levels and events. Ability to follow recipes and kitchen standards while maintaining creativity and service excellence. Good communication skills and ability to follow direction from chefs and kitchen leadership. Physical Requirements This role is physically demanding and requires stamina, agility and attention to safety. Must be able to stand and walk for long periods (~8-12 hours per shift) in a busy kitchen environment. Frequent lifting, carrying, pushing and pulling of supplies, ingredient boxes, pots and pans; loads may weigh up to 50 lbs or more. Regular bending, stooping, kneeling, reaching and twisting to access storage, equipment, work surfaces and cooking stations. Ability to climb stairs or ramps, move between kitchen levels or service areas as needed. Manual dexterity and visual acuity to handle knives, kitchen tools, garnish dishes, monitor cooking equipment and inspect food quality. Tolerance for working in high-heat, humid, noisy environments (near stoves, ovens, grills, dish areas) and ability to maintain focus during fast service. Must be able to respond quickly during peak service to make adjustments, coordinate with other stations and uphold guest expectations.

Responsibilities

Prepare and execute menu items across various stations while maintaining high standards of quality, speed, and presentation. Ensure kitchen cleanliness, food safety compliance, and effective coordination with front-of-house staff.