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Business Unit:

Line Cook



Metro Area:
San Francisco/Oakland/San Jose


Postal Code:

Functional Area:
Food & Beverage

Requisition Number:

First Open Date:


ESSENTIAL PURPOSE:  To prepare food for restaurant and special functions, meeting hotel standards of production quality and quantity.


  • To follow all specifications to properly and efficiently prepare and present all food items to be served, including accommodating special guest requests.
  • To follow all specifications to properly and efficiently prepare hot foods, side dishes, and specialty items for employee meals, using left-over food from special functions as much as possible.
  • To follow all specifications, properly handle all product used in hotel cooking, including trimming and cutting; marinating; and covering, labeling, and storing functions as much as possible.
  • To assist, as directed, to prepare food for banquet functions.
  • To ensure proper portions of meat, fish, poultry, as specified, are served to each restaurant and banquet function.
  • To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the hotel.
  • To rotate food in refrigerator to minimize waste and spoilage.
  • To promptly notify supervisor of product spoilage.
  • To maintain internal cleanliness of iceboxes.
  • To assist, as directed, to order food supplies.
  • To follow all specifications to properly set up hot or cold line stations.
  • To communicate all guest requests to an appropriate supervisor in a timely professional manner.
  • To represent and market Carneros Resort and Spa in a positive and professional manner as requested and continually promote TCI internally and externally by attending special events when requested and building relationships both on and off property.
  • To promote and comply with all policies and procedures.
  • To immediately report all suspicious occurrences and hazardous conditions and avoid injury to self and others.
  • To maintain the cleanliness and safety of work areas and equipment at all times.
  • To attend all mandatory meetings as directed.
  • To perform other tasks, including cross-training, as directed.
  • To adhere to the attendance and punctuality policy as outlined Handbook. To report to work as scheduled and be prepared to start work.
  • To remain at work for the entire work shift, except for meal and rest periods or when required to leave on authorized business.

JOB KNOWLEDGE & EDUCATIONAL LEVEL:  Able to understand basic English, and to follow simple verbal directions. Must have basic knowledge of production and operations in all relevant kitchen areas. Must be familiar with proper use and maintenance of relevant kitchen equipment and machinery. Valid California driver’s license required. Proof of personal automobile insurance coverage required. Hotel experience preferred.

SKILLS AND APTITUDES:  Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.

WORKING CONDITIONS:  Works indoors throughout shift in clean, well-lighted kitchen area or outdoors as service needs dictate. Frequently works behind hot range. Makes occasional short trips to walk-in freezer and refrigerator. Kitchen may be moist, odorous, and warm from cooking foods. Kitchen floor is uneven, and may be slippery from moisture and grease. Business levels may require fast work pace. Bi-level structure. Outdoors: exposure to outdoor temperature variation. Bi-level structure.         

PHYSICAL DEMANDS:  Stands and walks short distances throughout shift. Bends, stoops, reaches, pushes, pulls, and lifts to perform routine job tasks. Frequently required to handle and move objects weighing up to 50 lbs. over short to moderate distances. Flexibility and good reflexes required to operate electric cart. Must be able to work under pressure.

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