Line Cook

About Bartell Hotels: Bartell Hotels is San Diego's largest independent hotel owner-operator with a sharp focus on employees, customers and community. This diverse collection of properties reflects Southern California's natural beauty, love for active lifestyles and exceptional hospitality. Our hotels combine classic and modern design, farm-to-table restaurants and energized bars, three beautiful marinas and the iconic Humphreys Concerts by the Bay entertainment venue. 

Our Culture: At Bartell Hotels you will find a team of incredibly friendly people who are committed to exceeding guest expectations every day. The Bartell Hotels culture emphasizes respect, pride, teamwork and development. When you work at Bartell Hotels, you are encouraged to think entrepreneurially, and you are empowered to perform and show leadership in ways that can help advance your career. We often look within to promote deserving colleagues at all levels. Bartell Hotels embraces colleague diversity, inclusion and equity, and is firmly committed to respecting and appreciating each colleague. 

Bartell Hotels is an equal opportunity employer.

Primary Objective of Line Cook Position

To contribute to customersatisfaction by preparing and serving high quality food products in accordancewith the standards of Bartell Hotels

Responsibilities

• Properly sets up station for meal service, ensuring all food isprepared correctly and held at proper temperature.
• Maintain a clean, stocked station throughout shift
• Prepares and properly garnishes all food orders as they arereceived in accordance with menu specifications, insuring proper platepresentation
• Prepares sauces, soups, and hot entrees
• Controls the positioning and rotation of foods 
• Sets up for next meal period by ensuring proper amounts are inplace per prep sheets
• Maintains cleanliness and stocking of coolers and storage areas
• Requisitions food with necessary approvals according to policy
• Takes proper care of ranges, ovens, broilers, fryers, griddles,utensils and other equipment
• Works with Executive or Sous Chef to learn plating styles, and banquet production 
• Minimizes safety hazards by following all safety rules andprocedures

Other duties may be assigned as needed 

Physical Demands & Work Environment 

While performing theduties of this Job, the employee is frequently required to stand; walk; usehands to finger, handle, or feel; reach with hands and arms; talk or hear andtaste or smell.  The employee isfrequently required to climb or balance and stoop, kneel, crouch, or crawl, aswell as lift and/or move up to 100 pounds.  The employee is sometimes exposed to outside weather conditions andfrequently to hot or cold interior conditions as well as moving mechanicalparts, sharp cutting tools and hot external surfaces of kitchen cookingequipment.  The employee must also be able to go up and down a flight of stairs while carrying 100 pounds. The noise level in the work environment is usually moderateto loud.