Description
Belmont Park's s mission is to create the iconic San Diego beachfront experience through family memories, genuine service, and endless fun.
The Line Cook at Beach House will will support our mission by creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. We are looking for passionate, hardworking individuals who love to cook. We are more than a team, we are family here!
At Beach House Taqueria and Tequileria, we are a 'from scratch' Baja influenced restaurant, offering a variety of tacos, burritos and other traditional dishes. Stations you are expected to be comfortable with are as follows:grill, plancha, fryer, sautee and pantry.
What will you do:

• Able to thrive in a fast-paced kitchen
• Responsible for maintaining cleanliness and sanitation of the assigned work area.
• Read food tickets and prepare food following company and sanitary standards.
• Able to produce quality products in a timely and efficient manner for the guests or staff.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Maintain food in accordance with ServSafe and health code regulations?
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Season and cook food according to recipes.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, and reading thermometers.
• Check and ensure the correctness of the temperature of appliances and food (i.e. regulate temperature of ovens, broilers, grills, and roasters)
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.?
• Maintain par lists, par levels, waste logs and requisition forms in accordance with management standards?
• Assist the servers in any way to help expedite the food in a quicker more efficient manner
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef/ Chef de Cuisine to ensure optimum service to guests.
• Keep kitchen(s) and commissary in a clean and organized manner (cooks and must be checked out by a manager prior to leaving for the day.
• Replenish service lines as needed and restock and prepare the workstation for the next shift.
• Perform other duties and responsibilities as assigned or required by management.

How you will impact our mission?
The Line Cooks focus on creating a safe, fun, and inspiring experiences for ALL guests and team members by proudly committing to our core values:

• SPREAD JOY: We choose to wear a smile every day.
• COMMUNITY: We create an inclusive environment representative of the communities we serve.
• IGNITE GROWTH: We crave learning and knowledge (a growth-mindset is essential for ensuring our individual and collective success)
• BREATHE INTEGRITY: We are honest, upright, and committed to doing the right thing at all times.
• LIVE EXCELLENCE: We show up for work prepared to provide excellent service and quality work with an exceptional attitude.
• SERVE OTHERS: We go the extra mile for our guests, our vendors, and our teammates
• SPREAD JOY: We choose to wear a smile every day.
• COMMUNITY: We create an inclusive environment representative of the communities we serve.
• IGNITE GROWTH: We crave learning and knowledge (a growth-mindset is essential for ensuring our individual and collective success)
• BREATHE INTEGRITY: We are honest, upright, and committed to doing the right thing at all times.
• LIVE EXCELLENCE: We show up for work prepared to provide excellent service and quality work with an exceptional attitude.
• SERVE OTHERS: We go the extra mile for our guests, our vendors, and our teammates

What are the benefits/ perks?

• FREE Monthly rides and attraction passes
• Discounts at our stores
• Discounts at our food locations
• Opportunities to develop and cross-train
• Employee Events
• Flexible schedule
• And building lifelong friendships

Requirements
Skills/Qualifications:

• 1-3 years of experience cooking in a restaurant, hotel, or resort
• Understanding of cooking methods and procedures, and knife handling skills
• Ability to perform tasks with accuracy, speed, and attention to detail
• Ability to read and follow cooking directions
• Ability to remain calm in a fast-paced environment
• Must be organized and self-motivated

Physical Requirements:

• Must be 18 years of age.
• Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
• Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and guests.