Glen Ivy hiring Line Cook 2 in Corona, CA | LinkedIn (2024)

About Glen IvyWe pride ourselves on being everyone’s resort. A destination like no other. Whatever you come for: a day with friends or family, a wellness escape, top therapeutic treatments, healthy food or our beautiful pools and lush landscape, the team at Glen Ivy® guarantees to make your day special, seamless and above all unforgettable.

Benefits/Perks At Glen Ivy

• Resort privileges- employees get in for free!
• Friends and Family Resort rate
• 50% off services
• 30% off retail
• Birthday gift card
• 12 weeks of summer giveaways
• Paid sick time
• 1.5 pay on select holidays
• Medical/Dental/Vision/Life insurance (FT/PT only)
• 401k benefits

Hours Of Operation

• Monday-Sunday 9am-5pm (November-April)
• Monday-Thursday 9am-5pm and Friday-Sunday 9am-9pm (May-October)

Please note that employees will be scheduled prior to and after opening/closing operating hours

• Position Qualification Requirements --

License(s): Riverside County Food Handlers Card

Education/Training: High school diploma or equivalent.

Experience

• 1 year quality/ high volume kitchen experience.

Job-Related Skills

• Basic math skills.
• Some cooking skills.
• Good Knife skills.
• Strong organizational skills.
• Must be able to handle multiple tasks.
• Flexible hours- weekends and holidays are required.
• Able to stand long hours and must be able to function under pressure.

Essential Duties & Responsibilities

• Prepares, mise en place needed ingredients for the soups, vegetables and meats as well as other hot or cold items on the line or pantry as the recipes indicate with instruction while supervised by the Sous-Chef, Chef or Executive Chef.
• All seasoning will be authorized by the supervisor on duty as per the recipe. All protiens will not be portioned by Line Cook #2 unless overseen by a supervisor.
• Observes and tests foods being cooked with supervision.
• Is responsible for the sanitary cleanliness of his station and other areas where needed in the kitchen.
• Understands the safe use of knives and the safe aplication of all equiptment/tools in the kitchen. Understands the temperature controls and adjustments for all stoves, grills, broilers and ovens.
• Must understand all duties needed at all stations in Café Sole which includes breakfast, salads, entrees, pizza, and hot entrees. All plate preparation must be performed within the timed limits of each menu item.
• Must prepare plate presentation according to picture guides.
• Along with specific job performance, other areas of general performance are evaluated; observe all kitchen rules, appropriate attitude and personal conduct.

Additional Responsibilities

• Follows the established working schedule for the kitchen team.
• Works as a member of the team.
• Maintains a “clean as you go” policy.
• Maintains clean work areas, utensils, and equipment.
• Give suggestions to the Lead Line Cook, Sous Chef and Executive Chef on how to improve your area.
• Follow and maintain proper uniform protocols.
• Ensures all containers including sauces and dressings are properly cleaned, labeled and dated prior to storage.
• Caters special events as required.
• Ensures an efficient flow of production.
• Ensures that items are rotated and FIFO is followed.
• Performs miscellaneous job-related duties as assigned.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with this job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circ*mstances change (e.g., emergencies, changes in workload, rush jobs or technological advances.)