Fairfield,CA,USA Airport($19-$20/hr) | Hiring

Pacific Hospitality Group is a distinguished hospitality company known for its commitment to excellence, diversity, and creating inclusive environments for employees. With a solid reputation in the hospitality industry, the group specializes in managing hotels, resorts, and high-volume restaurants, providing exceptional culinary experiences to guests across various locations. Their mission revolves around maintaining high standards of service while fostering a positive workplace culture where every employee is valued and respected. This approach not only enhances guest satisfaction but also promotes career growth and development among team members. The role of Cook III is an entry-level culinary position designed for individuals eager to gain hands-on experience within a fast-paced, professional kitchen environment. As a Cook III, you will be a key support player in daily culinary operations, assisting senior cooks and chefs by performing essential prep duties and line cooking under supervision. This position offers a unique opportunity to refine cooking techniques, learn industry-standard safety protocols, and develop skills necessary for advancing in the hospitality culinary field. Your daily responsibilities will include preparing ingredients, cooking menu items according to recipes and portion guidelines, and maintaining a clean, organized workspace adhering to established standards for food safety and sanitation. Ideal candidates will possess 0-2 years of kitchen experience, preferably within hotels, resorts, or other high-volume dining establishments. Basic knife skills and knowledge of core cooking methods such as grilling, sautéing, roasting, and frying are essential. Candidates must be able to work efficiently under guidance, stay organized, and adapt to a dynamic kitchen environment with flexible scheduling that includes nights, weekends, and holidays. Physical stamina to stand for prolonged periods and perform tasks requiring lifting of up to 50 pounds is required. Pacific Hospitality Group emphasizes growth and development by providing opportunities to learn and improve under the mentorship of experienced culinary professionals including Cook I, Cook II, and Sous Chef-level leadership. The company supports team collaboration and encourages openness to feedback to foster continuous improvement. Additionally, the organization values integrity, safety compliance, and adherence to meticulous food handling and sanitation practices to ensure quality and guest satisfaction. This position offers a valuable career path for those passionate about culinary arts and looking to develop their skills within a supportive, high-volume kitchen. With a shared commitment to quality, teamwork, and inclusion, Pacific Hospitality Group is dedicated to helping you succeed as a Cook III while providing a rewarding work environment enriched by diversity and professional development opportunities.

• 0-2 years of kitchen experience
• basic knife skills
• familiarity with core cooking methods
• ability to follow instructions
• ability to work efficiently in fast-paced environment
• understanding of food safety standards
• food handler card required or obtainable within 30 days
• willingness to learn and work as part of a team
• availability to work nights, weekends, and holidays
• physical ability to stand for extended periods
• ability to lift up to 50 lbs