Line Cook -The Pass by Charlie Palmer at Paso Robles Inn @ KSL

Compensation: Hourly:$19.43- $21.47 DOE

The Pass by Charlie Palmer is the new restaurant at the historic Paso Robles Inn, opening early 2027. Serving breakfast, lunch and dinner, The Pass offers modern, approachable cooking with the polish of fine dining. It joins Cattlemen's Bar and Salina Rooftop as part of the Inn's dining collaboration with Chef Charlie Palmer.

We are looking for cooks who care about technique, consistency and great ingredients. You will run a station in Chef Palmer's kitchen, cooking a modern, approachable menu to fine dining standards from breakfast through dinner. Reporting to the Sous Chef and Director of Culinary, you will also support kitchen operations across the Inn's outlets, including Cattlemen's Bar, Salina Rooftop and banquets.

Responsibilities

Station setup and prep

• Set up and stock your station before every service with complete mise en place, following prep lists and par levels.
• Prepare components to recipe and spec: knife cuts, butchery and portioning of proteins, stocks, sauces and dressings.
• Follow standardized recipes, portion sizes and plating guides for every dish, every time.
• Garde Manger: prepare salads, cold appetizers, charcuterie, cheese and cold sauces.
• Label, date and rotate all product (FIFO), and store ingredients at the correct temperatures.

Service

• Cook and plate menu items during breakfast, lunch and dinner service, including egg and breakfast cookery.
• Know every dish on the menu, including ingredients, techniques and allergens, so you can answer questions from the chef and servers.
• Follow the chef's calls from the pass and time your station so every dish for a table comes up together: hot, correct and on time.
• Execute allergy and dietary modifications exactly, preventing cross-contact with clean tools, boards and surfaces.
• Taste and check every plate for seasoning, temperature and presentation before it leaves the kitchen.
• Communicate clearly with the line, expo and front-of-house team.
• Support banquet, event and outlet production as scheduled.

Food safety and sanitation

• Follow the California Retail Food Code: time and temperature control, hand washing, glove use, and proper cooling and reheating.
• Keep temperature logs for coolers, hot holding and cooling.
• Clean and sanitize your station, equipment and prep areas during and after every shift, and complete closing checklists.
• Keep walk-ins and dry storage clean and organized.

Inventory and cost

• Stock inventory and supplies, and tell the Sous Chef when items run low.
• Receive and check deliveries for quality, quantity and temperature, as assigned.
• Reduce waste by following portion specs, using trim, and recording waste on the waste log.

Teamwork and growth

• Attend pre-shift meetings, menu tastings and training.
• Cross-train on other stations as needed.
• Use knives, slicers, fryers and other equipment safely; report hazards and equipment problems right away.
• Keep a positive, professional approach with coworkers and guests.
• Follow all property SOPs, policies and procedures.
• Stay current on culinary trends and techniques.

Required Qualifications

• At least 2 years of cooking experience in a full-service restaurant or hotel kitchen (Prep Cook: 1 year).
• Solid knife skills and command of fundamental cooking techniques.
• In-depth knowledge of food safety standards and kitchen sanitation practices.
• California Food Handler Card within 30 days of hire.
• Ability to read and follow recipes, prep lists and tickets, and scale recipes with basic math.
• Availability for early mornings, evenings, weekends, holidays and special events.
• Strong team player who works well under pressure and manages multiple tasks efficiently.
• Excellent communication and organizational skills.

Preferred Qualifications

• Experience in a luxury hotel, fine dining or high-volume kitchen.
• Culinary degree or certificate.
• Breakfast and banquet production experience.
• ServSafe certification.
• Bilingual English/Spanish.

Physical Requirements

The minimum physical requirements include but are not limited to:

• Lift and carry up to 40 pounds frequently, including cases, stock pots and full hotel pans.
• Stand and walk for an entire shift, often 8 hours or more.
• Work in a hot, loud kitchen near open flames, fryers and ovens, and in walk-in coolers and freezers.
• Use knives and kitchen equipment safely, with repetitive hand and wrist motion.
• Bend, twist, reach overhead, push, pull, stoop and kneel.
• Hear, understand and communicate clearly in a busy kitchen, and read tickets, recipes and labels.
• Work long or variable hours when business requires

Benefits & Perks

Health insurance, Dental insurance, Vision insurance, Paid time off, Dining and hotel discounts.

CCC Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law.

We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: [email protected]

CCC Management LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.