Restaurant Experienced Lead Cook for Salt and Whiskey, Historical Downtown Boutique Hotel (Part-time PM Shift)

About the role

The Horton Grand Hotel is a boutique hotel located in the heart of San Diego's Gaslamp Quarter and is steps away from the Convention Center, restaurants, shopping, and entertainment. When it comes to the workplace, we offer the perfect balance of establishment and progressive, employee-focused initiatives all wrapped in one elegant package. We're looking for an experienced Restaurant Lead Cook to join our amazing team!

Schedule

• PM Restaurant Lead Cook shift finishing as late as 11pm
• Part-time position working an average of 8-24 hours a week

Responsibilities

• Supervise and assist in the preparation of food to ensure all dishes are prepared on time and to the highest of standards
• Monitor food quality and presentation to ensure all items meet the venue's standards for taste, appearance and consistency
• Assist in the setup and breakdown to ensure the kitchen areas are cleaned and organized before, during and after service
• Address and resolve any issues that may arise during the prep or events to ensure minimal disruption and a smooth operation
• Keep detailed records of ingredients used, prep completed and any waste or spoilage reporting data to management
• Ensure all food items are properly stored, labeled and FIFO is properly used
• Maintain a clean and organized kitchen including workstations, equipment and storage areas
• Ensure the kitchen has all the necessary ingredients and supplies for the day's prep monitoring inventory levels and communicating to the Chef if any reorders are needed
• Coordinate with cooks and other kitchen staff to ensure smooth and efficient food preparations
• Check and maintain the quality of ingredients to ensure everything is prepared to the highest standards
• Perform other duties as assigned by the Chef General Manager

Requirements

• Proven experience as a lead cook in a high volume restaurant
• Culinary Knowledge: Basic and advanced knowledge of cooking techniques, knife skills, food and safety and kitchen equipment
• Work Ethic: Punctual, reliable and dedicated to the art of cooking maintaining a positive work environment
• Flexibility: Ability to work evenings, weekends, OT, holidays as needed
• Ability to work under pressure and to execute duties without supervision
• Excellent communication and teamwork skills

Benefits

• Competitive pay and tips
• Sick time accruals