The Warbler Hotel - Line CookRole DetailsDepartment: Culinary / Food & BeverageReports To: Sous Chef / Chef de CuisineFLSA/Status: Hourly non-exemptOutlets: Fine-dining Spanish restaurant; pool-bar light-fare program; selected in-room dining production as assignedPosition SummaryThe Line Cook executes the culinary language of The Warbler's Spanish restaurant with discipline, seasonality, and respect for ingredient quality. This role may work plancha, parrilla or wood fire, paella, garde manger, and pintxos production, while also supporting the pool bar's lighter, faster-paced menu and selected in-room dining needs. The Cook is expected to be technically sound, deeply organized, and proud of every plate that leaves the pass.Key ResponsibilitiesSet up, stock, and break down an assigned station according to prep lists, pars, recipes, sanitation standards, and the chef's service plan.Execute plancha cookery with precise heat control, seasoning, timing, and recovery between pickups for seafood, vegetables, meats, and small plates.Operate parrilla and/or wood-fire equipment safely, managing fire, ember zones, grill temperature, smoke, rest time, and product sequencing under chef direction.Prepare paella and rice dishes using approved mise en place, stock, sofrito, rice, protein, and finishing procedures; maintain consistency in texture, seasoning, and socarrat where specified.Produce garde manger and pintxos items with exact knife work, cold-chain discipline, portion control, fresh herbs, conservas, sauces, and clean, intentional plating.Prepare and maintain foundational components including aioli, romesco, sofrito, escabeche, pickles, stocks, salsas, dressings, and approved seasonal garnishes.Handle jamón, conservas, cheeses, seafood, produce, poultry, meat, and dry goods according to sourcing, storage, labeling, and cross-contact standards.Execute pool-bar light fare with speed and visual appeal, adapting cooking and packaging to outdoor holding, guest movement, weather, and serviceware requirements.Support selected in-room dining production with correct modifications, temperature protection, tray readiness, and ticket timing.Taste, season, and quality-check all food before it reaches the pass; communicate shortages, poor product, delays, refires, and equipment concerns early.Maintain clean, safe work areas; complete temperature logs, cooling and reheating records, allergen procedures, waste tracking, and end-of-shift sanitation.Receive coaching, participate in tastings and menu development as requested, and cross-train on stations while protecting execution standards.Guest Experience & Service StandardsCook with the understanding that every garnish, temperature, and pickup is visible to a luxury guest; consistency is hospitality.Treat dietary restrictions and allergy tickets as controlled procedures, not preferences; confirm questions with the chef and avoid unauthorized substitutions.Maintain professional composure and clean language in open-kitchen or guest-adjacent areas.Keep stations disciplined and visually clean throughout service; an organized line supports calm, precise service.Collaborate respectfully with front-of-house, stewarding, and fellow cooks so that service challenges are solved without blame.Qualifications & ExperienceRequiredHigh school diploma or equivalent.One to two years of professional line-cook, prep-cook, or comparable culinary experience.Demonstrated knife skills, recipe execution, safe food handling, and ability to work a fast-paced service.Ability to work nights, weekends, holidays, and in hot kitchen conditions.PreferredExperience with Spanish, Basque, Mediterranean, live-fire, seafood, or chef-driven cuisine.Experience with plancha, grill/parrilla, rice cookery, garde manger, or high-volume resort/pool food service.Culinary-school training, ServSafe Food Protection Manager, or equivalent certification.Knowledge & SkillsPlancha, parrilla/wood-fire, paella and rice cookery, garde manger, pintxos assembly, knife work, and precise plating.Spanish pantry and technique: aioli, sofrito, romesco, jamón, conservas, olive oil, sherry vinegar, pimentón, escabeche, and seasonal seafood and produce.Food safety: time and temperature control, cooling, reheating, labeling, FIFO, allergen cross-contact prevention, and sanitation.Ability to read recipes, prep lists, BEOs, tickets, and pars; perform basic yield, portion, and conversion calculations.Physical RequirementsStand and walk for up to 10 hours; bend, reach, crouch, climb, and perform repetitive cutting, stirring, lifting, and plating.Lift and carry up to 50 pounds; move product safely using carts and team-lift practices.Work around open flame, hot oil, grills, steam, knives, chilled storage, wet floors, noise, and cleaning chemicals.Schedule & AvailabilityAvailability for mornings, afternoons, evenings, late nights, weekends, holidays, menu testing, and special events is required. Shifts may rotate between restaurant production, pool-bar service, and in-room dining support depending on business needs.Compensation & BenefitsCompensation: $18.00 to $21.00 per hour. Team Members are eligible to receive benefits based on average hours worked and advancement opportunities.Certifications[State/local food-handler certification][ServSafe Food Protection Manager or state equivalent, preferred/required as assigned][Allergen-awareness, fire-safety, and chemical-safety training]Equal Opportunity Employment & AccommodationsThe Warbler Hotel is an equal opportunity employer. We are committed to providing a workplace free of discrimination and harassment and to making employment decisions based on legitimate business needs, job-related qualifications, and individual merit. The Warbler Hotel considers qualified applicants and team members without regard to race, color, religion, creed, sex, pregnancy, sexual orientation, gender identity or expression, national origin, ancestry, citizenship or immigration status as permitted by law, age, disability, genetic information, marital or familial status, veteran or military status, lawful off-duty conduct, or any other status protected by applicable federal, state, or local law.The Warbler Hotel provides reasonable accommodations to qualified individuals with disabilities and for sincerely held religious beliefs, observances, and practices, unless doing so would create an undue hardship or direct threat as defined by applicable law. The essential functions and physical requirements listed in each description are provided to inform candidates of the role's core duties and are not intended to exclude individuals who can perform those functions with or without reasonable accommodation. Applicants who need an accommodation during the application or interview process may contactHR at hr@curenola.com.
Job Posted by ApplicantPro