Line cook, prep cook jobs in San Marcos, CA - 1,011 jobs

At Seacrest Village, we foster a warm, inclusive environment where both staff and residents are treated with genuine respect and care. Nestled in the heart of Encinitas, a scenic coastal town, our facility offers not only state-of-the-art care, but also tranquil surroundings that uplift the spirit Why You'll Love Working With Us: Collaborate in an inclusive culture that values your voice Thrive in a workplace guided by compassion, respect, and integrity led by supportive leadership Grow through ongoing professional development and recognition Find purpose in work that truly makes a difference At Seacrest Village, your role goes beyond tasks, you become part of a compassionate circle of care that brings dignity, joy, and connection to every resident. Your kindness will be seen, valued, and celebrated every day. Come be part of something truly meaningful, in a place that feels like home. Qualifications Able to pass pre-employment physical/TB test Obtain fingerprint clearance as required by our licensure Able to pass pre-employment physical/TB test Obtain fingerprint clearance as required by our licensure Food Handler's certification. Prepares foods according to standardized recipes, and food production sheets. Obtains food and non-food supplies as instructed. Oversees food line in absence of lead cook or Chef. Maintains work area in a clean and sanitary method while preparing food. Communicates with Chef and Lead Cook on approving any change in the food menu Prepares, serves, and stores foods and beverages according to the Kosher Culinary Laws, State & Federal Food Handlers regulations.

About the Company Kebab Craft is an award winning quick service restaurant serving up Mediterranean and Middle Eastern classics with a modern twist. Bringing fresh, thoughtful, creative dishes to the community is what Kebab Craft is all about. We are looking for the right person to grow with us! Voted Best Mediterranean Restaurant in San Diego by the Union Tribune! Job Description Morning and afternoon shifts available Compensation: $18.00/hour + tips Tips average $7/hour, total compensation roughly $25/hour We are searching for fast, fun, energetic, and creative people to join our team. Day to day tasks include: Fulfilling orders Refilling and clean work station Maintaining knowledge of all menu items Monitor all delivery orders Examples of Success Successful employees will: Have a positive and professional attitude Be kind, courteous, and excited when assisting our customers Be reliable and show up to shifts on time and ready for work Be able to lift and carry up to 50 lbs Great verbal communication skills Sense of urgency and speed when completing tasks Benefits of Working for the Company Benefits of working for Kebab Craft include: Paid sick leave 401K Flexible scheduling Casual work attire Competitive wages Complementary lunch meal during shifts Earn tips on top of your regular salary Opportunities for growth 401k Part-Time position available. Approx. 30-35 hours per week. Opening and Closing shifts required. Kebab Craft is an equal opportunity employer.

CROSS STREET IN DEL MAR is now accepting applications in DEL MAR, CA WE'RE LOOKING FOR. . . Back of the House Team Member $17.25 - $18.00 per hours plus TIPS People who love people, chicken, beer, and more chicken. Our ideal candidate is attentive, ambitious, and hard-working. Team members will share responsibilities and positions of dishwashing, prep, cooking. Hiring for full time or part-time positions. Requirements Must be 18 years of age Must have excellent communication & customer service skills An outgoing and positive attitude Able to work under pressure & at a fast pace Must have reliable transportation Must be able to frequently lift up to 50 lbs.

BTS Company Overview: This position is with a large well-established hospitality company; a progressive and diverse company that has been serving the corporate, social, and production industry for over 30 years. The company is headquartered in San Diego, California and services large corporations, private clients, major sports and news broadcast companies, venues, concert tours, golf events, corporate marketing tours, and major sporting events throughout San Diego and across the globe. The company also manages Village Vino which has been around for 11 years and has provided San Diego with a constantly rotating selection of wines from small producers that we feature by the glass and by the bottle as well as small bites. Job Overview: The Dishwasher is essential to our kitchen operations, maintaining the cleanliness and sanitation standards that allow our culinary team to execute menus for our local and large-scale projects. This position will also assist in supporting food prep work for local events and large-scale projects. Essential Responsibilities Operate and maintain dishwashing equipment Clean and sanitize all dishes, glassware, utensils, and kitchen equipment Stock clean items in appropriate areas Maintain cleanliness of dish area and kitchen floors Assist with basic food prep as needed Support kitchen cleaning projects Handle waste disposal and recycling Maintain chemical inventory levels Required Qualifications Previous kitchen experience preferred but not required Ability to follow safety and sanitation procedures Food Handler's certification (or ability to obtain within 30 days) Reliable transportation Must be 18 years or older Physical Requirements Ability to stand for extended periods Capable of lifting up to 50 pounds Tolerance for hot, wet working conditions Manual dexterity for handling dishes and equipment Ability to bend and reach frequently Schedule Full-time and part-time positions available Early morning and evening shifts available Weekend availability required Physical Requirements Ability to stand for extended periods Capable of lifting up to 50 pounds Manual dexterity for using kitchen equipment Ability to work in varying temperatures Physical stamina for long operational hours

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Employee discounts Flexible schedule Free food & snacks Free uniforms Paid time off Set schedule Monday - Friday 6:00AM - 2:30PM Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager Labeling and stocking all ingredients on easily accessible shelves Washing, chopping and sorting ingredients like fruits, vegetables and meats Measuring quantities of seasonings and other cooking ingredients Parboiling food, reducing sauces and starting first steps in various dishes Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen Adhering to all relevant nutrition and sanitary regulations and standards Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

Job DescriptionDescription: Prepare and keep all food products fresh and at proper temperature, according to Rubio's guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 1/2 Cook is seen as ‘the leader in the kitchen.' S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed. Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds. Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio's service time standards. Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio's Dress Code standards. Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Uses and completes training packets with all new Back-of-House Team Members. Leads new product roll-out training with all Back-of-House Team Members. Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5'6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Benefits: Employee discounts Flexible schedule Health insurance Opportunity for advancement Krazy Kooters in San Clemente is seeking dedicated and hard working Back-of-House Kitchen Staff to join our team. Accepting serious applications, please read our job description and expectations in full prior to applying. Open position: PREP/LINE COOKS Must have high volume restaurant experience! The ability to cook Breakfast (Brunch), Lunch & Dinner is a plus Bilingual in English/Spanish preferred Benefits of Joining Our Team Competitive pay rates Opportunities for growth and advancement Positive and supportive work environment Flexible schedule Employee discounts Requirements Previous high-volume experience in a kitchen is preferred Ability to work in a fast-paced environment Strong communication and team oriented / ability to work with different people in different roles within the restaurant Attention to detail and a passion for delivering high-quality food Must be reliable and punctual Flexible schedule with ability to work evenings, weekends and some holidays (we are closed Monday and Tuesday - excluding Monday night football) Please apply now to start your journey with us by submitting your resume. We can't wait to welcome you to the Krazy Kooters family! Krazy Kooters is an equal opportunity employer and values diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

Job DescriptionBenefits: Free food & snacks 401(k) Opportunity for advancement We are a beach area high volume family run restaurant seeking exceptional team members to join us on our path to the next level. Our goal is to utilize the best ingredients possible, creating a delicious menu, combined with excellent hospitality and fine dining service in a casual environment. We believe that it is all about the customers, and making sure that we perform to their satisfaction. We offer so much more than sushi as our boh is not sushi or Japanese cuisine inspired so please check out our menu at ******************* Line Cooks, please have experience in a high volume restaurant. High standards are a must. Pay range is $20-26 per hour plus tips. All positions please be on time for every shift and have reliable transportation

Part-time Description The pantry cook is responsible for a variety of tasks that ensure smooth kitchen operations. Key duties include preparing and shucking oysters for service, managing the salad station by assembling and plating fresh salads, and overseeing the dessert station, which involves preparing and presenting desserts for guest. In addition to these responsibilities, the pantry cook is tasked with helping to set up and prep the stations at the beginning of each shift, ensuring that all ingredients and equipment are organized and ready for service. The Pantry cook is also responsible for cleaning and maintaining their station, ensuring it remains orderly and sanitary throughout the shift. Additionally, they assist the rest of the kitchen crew by supporting various tasks as needed, helping with food preparation, restocking supplies, and ensuring overall efficiency in the kitchen. Compensation & Benefits: $18-20 per hour plus tips Paid Sick Leave Flexible schedule Discounts on meals Career advancement opportunities Duties & Responsibilities: Setting up and sanitizing workstations. Following prep lists created by chefs. Measuring and preparing ingredients such as stock, sauces, and vegetables to be used in the cooking process. Preparing simple dishes, such as soups, salads, and desserts. Ensuring all food items are properly stored and easily accessible. Follow recipes, including measuring, weighing, and mixing ingredients. Maintain a clean and safe work area, including handling utensils, equipment and dishes. Maintain food safety and sanitation standards. Supervising food and cooling room temperatures. Accepting or rejecting ingredients from suppliers. Execute opening and closing procedures. Operate kitchen equipment such as broilers, ovens, grills and fryers. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Requirements Qualifications: Minimum 6 months in a prep or cook position. Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness. A desire to help where needed and the ability to work as part of a team. Ability to work positively and maintain composure in a fast-paced environment. Ability to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant. Manual dexterity and hand-eye coordination to handle tools, such as knives for chopping, slicing, cutting, and dicing. Must be able to stand, walk, reach, bend, stoop, wipe, and handle extreme heat for extended periods of time. Must be able to frequently lift up to 35 pounds and occasionally lift/move up to 50 pounds. Excellent communication skills. Exceptional attention to detail. Exhibit a professional appearance and mannerisms. Food Handler Certification. Salary Description $18 - $20

Dockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953's extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner. The Bahia Resort Hotel 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 $26.69 ($24.30**/hr. + an avg. of $2.39/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 QUALIFICATIONS At least 1 year of relevant experience and/or training. Experience in dealing with the public is required, such as customer service in retail, food & beverage, hospitality, etc. 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. Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs. Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense. Availability to work on weekends and holidays is required. 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.

Line Cook ( Lead Line Cook would require 2+ years of experience): Waverly is currently looking for all BOH Part time / Full time positions. Ideal Candidates will be: -Passionate and hardworking, -Has an attitude of continuous improvement either individually or as a team member -Adheres to new COVID-19 sanitary guidelines -Has a positive, professional attitude; always on time and focused on the job they need to do -Open to feedback to help improve and learn new skills -Reliability is a must. Our employees receive competitive salaries & hourly rates. We offer health and dental packages, companywide restaurant discounts, PTO and a fun working environment. Waverly promotes from within, and each team-member works closely with award-winning Chefs & leading Beverage Directors. Our company sincerely values a proper work-life balance, offering the accommodations and flexibility our workforce community requires. Waverly is committed to maintaining our diverse and inclusive workforce and all applicants will receive consideration for employment. *Rates of pay are determined by years of experience and skill set

Job DescriptionBenefits: Competitive salary Employee discounts Flexible schedule We are seeking a Line Cook to join the team at Versailles Cafe and Pastries. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. We focus on breakfast, lunch and brunch with french specialties such as crepes and galettes. All of our products are made from scratch and we invite you to propose specials each week. Were a small business with an eye toward constantly improving our product which will require you to be adaptable and willing to do a little bit of everything that our kitchen needs to do its best work. You may be asked to do just about any tasks required in the kitchen. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that wow, we want to hear from you. This position is for 4 days per week including 2 days on weekends. As we are a breakfast/brunch/lunch restaurant, we close the kitchen between 4-5pm every day. Note: Versailles is closed Thanksgiving day, Christmas Day, and New Years day so our staff can enjoy quality time with family and friends. Duties and Responsibilities: Prepare food and present it in an appealing manner Maintain appropriate levels of inventory and restock when necessary Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Follow all food safety regulations Participate in daily kitchen opening and closing procedures Performs other duties as assigned by the head chef or management Qualifications: RELIABILITY. Previous experience in a similar role is required ServeSafe or Food Handlers Certification Ability to remain calm and thrive under pressure Excellent time management skills Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds Willing to work weekends Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities

About the Role: As a Pantry Cook at Buca Restaurants, you will play a crucial role in ensuring that our kitchen operates smoothly and efficiently. Your primary responsibility will be to prepare and organize ingredients for various dishes, maintaining the highest standards of quality and presentation. You will collaborate closely with the culinary team to execute menu items and contribute to the overall dining experience of our guests. This position requires a keen attention to detail and a passion for food, as you will be responsible for creating flavorful and visually appealing dishes. Ultimately, your efforts will help to uphold the reputation of Buca Restaurants as a premier dining destination in Gaslamp. Minimum Qualifications: High school diploma or equivalent. Previous experience in a kitchen environment, preferably in a pantry or prep cook role. Basic knowledge of food safety and sanitation practices. Preferred Qualifications: Culinary degree or certification from an accredited institution. Experience working in an Italian cuisine restaurant. Familiarity with various cooking techniques and kitchen equipment. Responsibilities: Prepare and portion ingredients for daily menu items, ensuring freshness and quality. Maintain cleanliness and organization of the pantry and kitchen areas. Assist in the preparation of sauces, dressings, and other components as directed by the head chef. Monitor inventory levels and assist in ordering supplies as needed. Collaborate with other kitchen staff to ensure timely and efficient service during peak hours. Skills: The required skills for this position include strong organizational abilities, which will help you manage multiple tasks efficiently in a fast-paced kitchen environment. Attention to detail is essential, as you will be responsible for ensuring that all ingredients are prepared to the highest standards. Communication skills are also important, as you will need to work closely with other kitchen staff to coordinate meal preparation. Preferred skills, such as knowledge of Italian cuisine, will enhance your ability to contribute creatively to the menu. Overall, a combination of these skills will enable you to thrive in this role and support the culinary team in delivering exceptional dining experiences.

and Purpose Line Cooks prepare food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud. Duties and Responsibilities The essential functions include, but are not limited to the following: Working in a team environment with the ability to be an effective team player Preparing, to order, all food items following standard recipes and procedures within specified time limits Prepping assigned items associated with assigned station; ensuring freshness of ingredients; labeling prepped ingredients with name of item, date and time prepped, and initials or prepared Grilling, sautee, deep frying, baking, broiling, etc. raw and prepped foods Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques Measuring and assembling ingredients and cooking items according to recipes and menu specifications Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness Keeping uniforms and aprons clean Stocking/restocking items on line according to specifications Washing and cleaning raw food products Peeling, dicing, shredding, and slicing food products using manual and automatic equipment Taking pride in personal appearance; reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal hygiene as established by company policy Displaying integrity and honesty in all aspects of your employment Performing other duties as directed Job Knowledge, Skills and Abilities High energy and stamina are required Ability to stay calm and work efficiently and with a professional demeanor under pressure Ability to prioritize job duties and manage time effectively Strong verbal communication skills required Moderate reading and writing skills; ability to follow written and oral instructions, procedures and recipes Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Benefits: 401(k) Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources South Coast Winery Resort & Spa is seeking an experience cook to join the talented Culinary team. The ideal candidate will have a minimum of two years experience working in a full service, fast pace kitchen. Fine dining and pastry experience desired. Some Essential Duties Include: Set up and stock station with all necessary supplies. Prepares food for service to include chopping vegetables, butchering meat, or preparing sauces. Cooks menu items in cooperation with the rest of the kitchen staff. Answer, report and follow Executive or Sous Chef's instruction. Clean up of station and takes care of leftover food. Stocks inventory appropriately. Ensures that food comes out simultaneously, in high quality and in a timely fashion. Complies with nutrition and sanitation regulations and safety standard. Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision. Possesses and maintains thorough understanding of industry and stays abreast of industry trends. Performs other duties as assigned by the Executive Chef or Sous Chef Maintains a positive and professional approach with coworkers and customers. Compensation: $20.00 - $22.00 per hour Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. Purpose Enriching lives by crafting exceptional environments and experiences. Niche We design, build and care for unique settings where communities thrive and memorable experiences come to life. We are an Equal Employment Opportunity employer.

The Line Cook prepares all food items ordered and ensures the safety and cleanliness of the kitchen. The Line Cook is responsible for all aspects of their assigned cooking station, including set up, stocking, preparing ingredients, preparing simple dishes, and presenting dishes according to Wood Ranch's recipes and specification. Line Cook Responsibilities: Setting up and sanitizing workstations. Maintaining a clean, orderly, and sanitized kitchen, including equipment, utensils, and tools. Prepare food according to Wood Ranch recipes and health department standards. Ensuring all food items are labelled, properly stored, and easily accessible. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Season and cook food according to Wood Ranch recipes and standards. Perform culinary duties, including slicing, chopping, frying, broiling, and grilling. Communicate openly with management regarding any work-related concerns. Ensures and promote kitchen safety, hygiene codes, and cleanliness. Performs other related duties as assigned. Education and Experience: Must be 18 years of age or older. Minimum of 6 months' experience as a line cook or prep cook in a full-service restaurant. Required Skills/Abilities: Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures. Ability to function well in a high-paced and at times stressful environment. Ability to work quickly and efficiently. Ability to work well as part of a team. Ability to follow instructions and respond positively to feedback. Ability to maintain personal hygiene. Physical Requirements: Physically able to stand and move around for extended periods of time. Exposure to extreme heat, steam, and cold present in a kitchen environment. Ability to lift up to 30 lbs. at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Physically able to continuously bend, reach, and twist. Salary: Starting at minimum wage, with wage increases based on experience.

About the Company Sapporo USA and Stone Brewing have come together to form one of the top 15 largest breweries in the United States, building on the strong legacies of our celebrated heritages. We brew badass beers on both coasts at our breweries in Escondido, CA and Richmond, VA, and create amazing experiences at our Stone Brewing World Bistro & Gardens and Taproom locations. We've enjoyed a rich history following our passion and are in search of people who are equally passionate about pursuing their craft to join the team. Tip eligible role! Summary The Line Cook I is responsible for accurately and efficiently cooking meats, fish, vegetables, and other hot food products, as well as preparing and portioning food products before cooking. They also handle final plate preparation, including plating and garnishing cooked items, while collaborating with Front of House teams to ensure timely delivery to guests. If you have a strong work ethic, a desire to learn and are dedicated to your craft, we want you. Responsibilities Prepare a variety of meats, seafood, poultry, vegetables, and other food items using kitchen equipment such as broilers, ovens, grills, and fryers. Adhere to all recipes and kitchen standards for each menu item, practicing precise execution. Lead the kitchen line by communicating effectively and expediting food orders to ensure high-quality food delivery. Maintain adequate levels of food inventory and rotate products appropriately to ensure freshness. Perform opening and closing duties efficiently for each project or assignment. Collaborate with kitchen and front-of-house teams to deliver exceptional fan experiences during shifts. Assist Event Chef and crew members with event menu specifications and execution. Train and demonstrate required skills for kitchen line stations to meet service needs and expectations. Ensure compliance with health, sanitation, and safety regulations at all times. Keep the workstation clean and sanitary, including equipment and refrigeration areas. Attend scheduled team member meetings and contribute suggestions for improvement. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. High School Diploma or GED. At least 3 years of related experience and/or training in high-volume kitchen preparation and cooking. Must have a current San Diego County Food Handlers card, issued by the city of San Diego. Reliable transportation is necessary. Regularly lifting up to and including 50lbs. Salary Description 19.00

At Eureka! we make people feel good and feel alive through our shared values of Energy, Discovery, Community. Eureka! is an expression of delight in finding, discovering, or solving something and this exclamation of joy starts with you. Our values driven culture is full of passionate people serving those hungry to discover a local blend of America's best. Many of our guests are joining us for the items they crave or offerings they wish to explore. Our aim is to attract and hire talent that provides an enthusiastic experience for all our guests while being a great co-worker for their teammates. If this sounds like you, keep reading! Purpose of the Position Prepare, prioritize and execute recipes in accordance with established policies and procedures. This is a non-exempt position that reports directly to the Kitchen Manager and indirectly to others in management. Essential Job Functions * Interact with co-workers in a friendly, enthusiastic and professional manner (i.e., a warm smile and sincere greeting) * Regular attendance and compliance with employee handbook and training manuals * Understand and executes highlighted production sheets in order of priority * Execute all recipes to the letter in a timely manner according to Eureka's standards * Maintain and deliver all "backups" at proper temperature to appropriate area * Operate kitchen equipment in a safe and efficient manner * Maintain clean and dry building * Maintain sanitary prep areas * Clean and organize walk-in, dry storage and freezer on a regular basis * Label, date and rotate all prepped items in accordance with Eureka's Shelf Life specifications * Maintain adequate product par levels * Organize daily deliveries in proper storage areas * Assist Dish station and Line functions, when needed Qualifications * At least 18 years of age * Food Handler Safety Training Card Equipment Used * Slicer * Convection Oven * Gas Range * Buffalo Chopper * Salad Cutter/Spinner * Combi-Oven * Holly Matic * Potato Cutter * Alto-Sham * Tilting Skillet * Steam Kettle * Robot Coup * Knives/Knife Sharpener * Meat Grinder * Filter Machine * Wand Mixer * Trash Compacter Physical Demands and Work Environment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast paced and congested environment that will occasionally be loud, hot, and/or physically demanding. Contingency This job is contingent upon submission of proof of full vaccination against COVID-19, specifically that you are 14 days past receipt of the second shot of a two shot vaccine or 14 days past receipt of a single dose vaccine. Please complete the Vaccination Attestation Form in SuccessFactors within three days of your first day of employment or contact Alma Sierra in the event you are seeking an accommodation with respect to this requirement for medical or religious reasons. At-Will Statement & Disclaimer This position is at-will. Line cooks have the right to resign at any time, for any reason, with or without notice, with or without cause. Likewise, Eureka! has the right to terminate employment at any time, for any reason, with or without notice, with or without cause. This at-will employment relationship will remain in full force and effect notwithstanding any changes that may occur in position, title, pay or other terms or conditions of my employment with Eureka! This is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. However, this job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position. Nonessential functions of the job may be required to perform other related duties as assigned. N/A

The Line Cook is responsible for: (1) efficiently and accurately preparing and plating all food according to the Company's recipe book, (2) following Company, state, and federal sanitary standards and safety standards to promote a safe dining environment for guests and safe work environment for employees, (3) maintaining a positive work environment by working professionally with both the back of the house and front of the house staff members, and (4) exceeding our guests' service standards and expectations, all while adhering to direction from management. ESSENTIAL DUTIES & RESPONSIBILITIES Provide a safe dining and work environment by following all safety practices and by sweeping, cleaning and rotating product Maintain a positive, high, well-balanced energy level throughout the entire shift Accurately prepare and plate all food according to the Company recipe book while following company, state, and federal sanitary standards Weigh, measure and mix ingredients and food items according to the recipe book Regulate temperature of ovens, broilers, grills, roasters, and refrigeration units Check temperatures of cooked as well as refrigerated food regularly Display understanding of manuals and successfully complete all training tests Exhibit consistently dependable, reliable, punctual, and trustworthy conduct Keep kitchen well organized Ensure all supplies are replenished frequently SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY Knowledge of Teamwork timekeeping system Ability to communicate with English language speakers to be able to interact with guests, the public, and coworkers Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment Strong interpersonal skills in order to work effectively with kitchen and front of the house employees to provide overall guest satisfaction Ability to work safely and quickly with kitchen utensils, such as knives, and kitchen equipment in order to efficiently prepare food ingredients Extensive knowledge of proper food handling requirements Extensive knowledge of food recipes Strong knowledge of safe usage of kitchen utensils and equipment QUALIFICATION STANDARDS Education High School Diploma or GED equivalent optional Experience Minimum of two years of experience in a large commercial kitchen operation required Must be at least 18 years old Licenses or Certificates Food Handlers Card CPR certification and/or First Aid training preferred GROOMING All employees must wear the proper uniform and maintain a neat, clean and well-groomed appearance in accordance with the Company's grooming standards. This policy is implemented in compliance with the Company's obligations related to accommodating religious beliefs and practices, medical conditions and disabilities. PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT Must be able to work in an environment with constantly elevated temperatures Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees Must be able to lift at least 50 lbs. OTHER Applicants with additional language skills preferred Compensation: $19-$21/hour