Cook III
Full-Time
Rancho Valencia Resort
Rancho Santa Fe, CA
Posted August 12, 2025
Apply Save Share This Job
JOB DETAILS
Job Type
Full-time
Description
Position Title: Cook 3
Location: Rancho Santa Fe
Department: Culinary
FLSA Status: Non-Exempt
Reports To: Exec Chef/Exec Sous Chef Chef De Cuisine/Sous Chef
Revised Date: June 2012
Summary
Cook 3 is responsible for preparing and planning for breakfast, lunch and dinner items. Maintains established quality standards. Knows assigned menus. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practice cooperation and work effectively with others.
Essential Functions
Report to work as scheduled
Be in uniform when clocking in at scheduled start time
Maintain clean and sanitary work area
Place sanitizer bucket on work station, to be used between jobs to sanitize
Check and report any equipment malfunctioning or failures
Prepare daily production list
Work quickly and complete assignments
Responsible for set-up of assigned work station
Ensure all products are of the best quality for service
Set up work station ensuring all requirements are organized prior to the opening of the restaurant
Take your lunch break before the 5th hour of work, you are responsible to take your entitled breaks and report arrival, breaks and departures to Chef on duty
Prepare and plate menu items
Set up and serve functions according to Banquet Event orders
Anticipate business levels, plan and prep accordingly for the following day
Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
Maintain professional atmosphere throughout the kitchen
Daily inspection of assigned work station to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
Remain positive with co-workers and guests
Practice proper recycling procedures and kitchen energy management
Control waste, be aware of the costs attached to the area of responsibility
Responsible for proper closing procedures of assigned station
Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
Clock out in uniform and leave property immediately after shift
Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
Perform other duties as directed, developed or assigned.
Requirements
Qualifications
Required
High School Diploma or Ged-Equivalency
Must be either a graduate from culinary school with 1 to 2 years cooking experience in fine dining or 2 to 3 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment
Ability to communicate in English with vendors, guests and staff to their understanding.
Must have current and up to date San Diego County food handlers card
Must have own cooking tools to perform assigned duties
Dedication to excellence with continued development of our hotel reputation
Desirable
1 year prior Cook 3 experience
Prior working experience in a 5 star/5 diamond hotel
Stable work history
Skills
Required
Well-rounded culinary skills, cooking methods, vegetables, soups, product identification
Garde Manger skills
Knife Skills, basic cuts including coarse chopping, mincing, julienne and dicing
Ability to multi-task
Knowledge of kitchen terminology
Knowledge of products, uses and availability
Desirable
Knowledge of current food trends
Strong organizational and problem solving skills
Ability to perform tasks under pressure and within tight time constraints
Travel Requirements
None
Physical Demands
Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
Constant need to perform the following physical activities: grasping, turning, finger dexterity.
Occasional need to stand for long periods of time.
Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach.
Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.
NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform other job related duties assigned by their supervisor.
Other Jobs at Rancho Valencia Resort:
Restaurant Server Assistant / Food Runner
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Full-Time
$16.50 per hour
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Cook
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$22.00 per hour
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Steward (Dishwasher)
Rancho Valencia Resort
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Full-Time
$20.00 per hour
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View more
Find Jobs Career Advice Post a Job
Contact About Us Terms and Conditions Privacy Policy
Full-Time
Rancho Valencia Resort
Rancho Santa Fe, CA
Posted August 12, 2025
Apply Save Share This Job
JOB DETAILS
Job Type
Full-time
Description
Position Title: Cook 3
Location: Rancho Santa Fe
Department: Culinary
FLSA Status: Non-Exempt
Reports To: Exec Chef/Exec Sous Chef Chef De Cuisine/Sous Chef
Revised Date: June 2012
Summary
Cook 3 is responsible for preparing and planning for breakfast, lunch and dinner items. Maintains established quality standards. Knows assigned menus. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practice cooperation and work effectively with others.
Essential Functions
Report to work as scheduled
Be in uniform when clocking in at scheduled start time
Maintain clean and sanitary work area
Place sanitizer bucket on work station, to be used between jobs to sanitize
Check and report any equipment malfunctioning or failures
Prepare daily production list
Work quickly and complete assignments
Responsible for set-up of assigned work station
Ensure all products are of the best quality for service
Set up work station ensuring all requirements are organized prior to the opening of the restaurant
Take your lunch break before the 5th hour of work, you are responsible to take your entitled breaks and report arrival, breaks and departures to Chef on duty
Prepare and plate menu items
Set up and serve functions according to Banquet Event orders
Anticipate business levels, plan and prep accordingly for the following day
Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
Maintain professional atmosphere throughout the kitchen
Daily inspection of assigned work station to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
Remain positive with co-workers and guests
Practice proper recycling procedures and kitchen energy management
Control waste, be aware of the costs attached to the area of responsibility
Responsible for proper closing procedures of assigned station
Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
Clock out in uniform and leave property immediately after shift
Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
Perform other duties as directed, developed or assigned.
Requirements
Qualifications
Required
High School Diploma or Ged-Equivalency
Must be either a graduate from culinary school with 1 to 2 years cooking experience in fine dining or 2 to 3 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment
Ability to communicate in English with vendors, guests and staff to their understanding.
Must have current and up to date San Diego County food handlers card
Must have own cooking tools to perform assigned duties
Dedication to excellence with continued development of our hotel reputation
Desirable
1 year prior Cook 3 experience
Prior working experience in a 5 star/5 diamond hotel
Stable work history
Skills
Required
Well-rounded culinary skills, cooking methods, vegetables, soups, product identification
Garde Manger skills
Knife Skills, basic cuts including coarse chopping, mincing, julienne and dicing
Ability to multi-task
Knowledge of kitchen terminology
Knowledge of products, uses and availability
Desirable
Knowledge of current food trends
Strong organizational and problem solving skills
Ability to perform tasks under pressure and within tight time constraints
Travel Requirements
None
Physical Demands
Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
Constant need to perform the following physical activities: grasping, turning, finger dexterity.
Occasional need to stand for long periods of time.
Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach.
Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.
NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform other job related duties assigned by their supervisor.
Other Jobs at Rancho Valencia Resort:
Restaurant Server Assistant / Food Runner
Rancho Valencia Resort
Rancho Santa Fe, CA
Full-Time
$16.50 per hour
14 days ago
Cook
Rancho Valencia Resort
Rancho Santa Fe, CA
Full-Time
$22.00 per hour
5 days ago
Steward (Dishwasher)
Rancho Valencia Resort
Rancho Santa Fe, CA
Full-Time
$20.00 per hour
28 days ago
View more
Find Jobs Career Advice Post a Job
Contact About Us Terms and Conditions Privacy Policy
Job ID: 489853520
Originally Posted on: 8/18/2025
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