ARLO Line Cook (AM Shift)

Overview

As a Line Cook at ARLO San Diego, you will prepare and execute menu items aligned with the restaurant’s bold, creative culinary style using fresh, local ingredients. You’ll work in a dynamic, high-volume environment with brunch, dinner, and special event service. You’ll maintain high standards of food quality, speed, consistency, and presentation. Our ideal Line Cook thrives in a fast-paced kitchen and contributes to a team that delivers memorable guest experiences. Pay Rate $20.56 - $23.35#towncountrysd

Responsibilities

• Prepare, cook and plate menu items (appetizers, entrées, sides) in accordance with ARLO’s recipes, presentation standards, and quality.

• Follow daily prep lists, station assignments, and mise en place to ensure smooth service periods (including brunch with DJ, dinner service, and event functions).

• Work stations independently once trained (grill, sauté, fry, pantry, etc.).

• Ensure food freshness and ingredient quality by monitoring par levels, rotating stock, checking for spoilage, and notifying management of shortages.

• Maintain cleanliness, organization and safety of your station: sanitize surfaces, clean equipment, store tools properly, maintain food-safety protocols and HACCP compliance.

• Communicate with front‐of-house and other kitchen team members to coordinate timing of dishes, ensure proper flow of service, and respond quickly to guest or service issues.

• Adhere to portion control and plating guidelines to maintain cost control and consistency across dishes.

• Assist with special event setups, buffet or banquet service tie‐ins as required within the resort's meetings/convention business.

• Participate in training, continuous improvement, and development of culinary team standards.

Qualifications

• Minimum 1–2 years of experience in a high-volume kitchen (hotel, resort or upscale restaurant preferred).

• Strong technique, working knowledge of multiple cooking methods, and ability to quickly learn new dishes and stations.

• Ability to work efficiently under pressure, independently and as part of a team.

• Excellent attention to detail, consistent quality, and strong sense of timing.

• Basic knife skills, familiarity with sauté, grill and fry stations; knowledge of local ingredients and seasonal cooking is a plus.

• Flexibility to work evenings, weekends, holidays and variable shifts depending on business levels and events.

• Ability to follow recipes and kitchen standards while maintaining creativity and service excellence.

• Good communication skills and ability to follow direction from chefs and kitchen leadership.

Physical Requirements

This role is physically demanding and requires stamina, agility and attention to safety.

• Must be able to stand and walk for long periods (~8-12 hours per shift) in a busy kitchen environment.

• Frequent lifting, carrying, pushing and pulling of supplies, ingredient boxes, pots and pans; loads may weigh up to 50 lbs or more.

• Regular bending, stooping, kneeling, reaching and twisting to access storage, equipment, work surfaces and cooking stations.

• Ability to climb stairs or ramps, move between kitchen levels or service areas as needed.

• Manual dexterity and visual acuity to handle knives, kitchen tools, garnish dishes, monitor cooking equipment and inspect food quality.

• Tolerance for working in high-heat, humid, noisy environments (near stoves, ovens, grills, dish areas) and ability to maintain focus during fast service.

• Must be able to respond quickly during peak service to make adjustments, coordinate with other stations and uphold guest expectations.