Cook I - Lead Line Cook (PM)Olive & Hay | Meritage Resort & Spa

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do.

We are focused on long-term value creation and sustainable growth.

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

The hourly range for this opportunity is $25 to $30 an hour.

Provides guidance and leadership to cooks in preparation of assigned kitchen area to ensure the highest level of food service and quality on a daily and consistent basis. Coordinates workflow, reviews work assignments, provides training, and provides input into performance evaluations. Cooks soups, meats, seafood, vegetables and other food items for consumption at restaurants and/or in-room dining.

Butchers chicken, beef, fish and shellfish. Assists in creating daily specials.

• Two years prior restaurant food prep experience required.
• Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
• Assigns tasks, shares management and customer expectations and provides training and direction to assigned staff. Supports an environment of high efficiency, quality and customer service. Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
• Possess an in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills.
• Assist in directing and correcting the presentation and portioning of food. Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• The ability to serve needs of guest through verbal face-to-face interactions. Must demonstrate positive attitude and professional demeanor. Requires communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• You lead by example, mentor junior cooks, and take on additional responsibilities with confidence and competence.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

• Culinary degree or training desired. Prior lead or supervisory experience desired.
• Experience Developing Menus: While you may not be solely responsible for menu development, you contribute valuable insights and ideas when collaborating with chefs or managers. Your knowledge of ingredients, flavors, and culinary trends helps inform menu decisions and contributes to the overall success of the restaurant.
• Passion for Hospitality: Beyond just cooking, you embody a genuine passion for hospitality and creating memorable dining experiences. Whether it's interacting with guests in an open kitchen or putting the finishing touches on a plated dish, your enthusiasm and warmth shine through, enhancing the overall dining experience.

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We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.