Sycuan Resort
Job Code
Position Salary
Employment Status

Resort Line Cook



Job Duties and Responsibilities:
(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)
  1. Prepares and cooks food for consumption by following recipes according to established standards and as projected on the restaurant menu and/or catering requests, preparing food products according to production sheets, chopping, slicing, dicing, baking, frying, basting, boiling, sautéing, steaming, grilling, marinating, portioning desserts and condiments, and ensuring cold and hot food wells are filled and replenished as needed. -60%
  2. Maintains safe and sanitary kitchen and storage areas by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment. - 20%
  3. Maintains efficient operation of the restaurant kitchen by following food production sheets, serving food items of the best quality, ensuring proper plate presentation and correct portions, regulating food product utilization and communicating relevant information between shifts.  - 15%
  4. Assists with catering by setting up prior to event, cooking, cleaning, and breaking down set up at conclusion of events. - 5%
Job Specifications:
Skills and Knowledge:
  • Working knowledge of safe food handling practices
  • Ability to work effectively with team members and guests
  • Ability to communicate effectively in the English language
  • Ability to follow recipes and read production sheets
  • Ability to maintain professionalism and composure
  • Ability to perform simple mathematical calculations
  • Ability to understand verbal directives and written instructions
  • Ability to routinely lift and carry 50 pounds
  • Ability to accept constructive criticism
  • Ability to stand and walk for up to eight hours at a time
  • Ability to bend, stoop, push and pull
  • Ability to perform repetitive tasks
  • Ability to appear for work on time


Supervisory/Managerial Accountability:
Direct:   None
Indirect: Resort Utilities


Job Specifications:
Education and Experience:
  • High School Diploma or G.E.D.
  • Current food handlers card
  • 1 year experience as a line cook in a high volume restaurant
  • Lead line cook experience
  • Culinary degree