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EVANS HOTELS LLC

Cafeteria Cook (FT) (AM/PM) ("Cocinero/a de Cafeteria")

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LOCATION

The Lodge at Torrey Pines
Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.

The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY
The Cafeteria Cook (“Cocinero/a de Cafeteria”) prepares all menu items in the specific station with the utmost care and respect for ingredients, technique, and fellow associates.

PAY & PERKS

  • Compensation: Earn up to $25.91 ($21.95**/hr. + an avg. of $3.96/hr. via 3% outlets' revenue kitchen appreciation bonus!) Varies per business levels paycheck to paycheck.
  • Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
  • Discounted Hotel Rooms for you, family and friends.
  • Free Employee Parking and/or discounted MTS Pronto card.
  • Free Meals & Refreshments during working shifts.
  • Career advancement opportunities!
  • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
  • Discounts on cell phone bills, shoes, gym memberships, and more!


ESSENTIAL DUTIES

  • Prepares and presents menu items in a specific station.
  • Assists associates in other areas of the organization fostering teamwork and camaraderie.
  • Maintains the highest level of cleanliness in accordance with the Health Department and hotel standards.
  • Practices established safety and emergency procedures.
  • Follows all recipes and techniques consistently and with pride.
  • Maintains a professional attitude and appearance at all times.
  • Rotates stock to maintain freshness and eliminate waste.
  • Performs additional duties and responsibilities as directed by the leadership team.