As a Line Cook at LAPper, you’ll be an integral part of our culinary team, producing high-quality dishes in a fast-paced resort dining concept that reflects the vibrant flavors and vision of the restaurant. You will execute menu items with consistency, maintain kitchen organization, and ensure food quality and presentation meet our standards. Be part of a spirited culinary team at one of San Diego’s premier resort destinations - Opportunity for growth and skill development
– Work in a dynamic, creative kitchen environment. PM Shift (2-10:30PM) Pay Rate $19.66 #towncountrySD

• Prepare and cook menu items according to recipes, standards, and plating guidelines

• Maintain consistent quality, portion control, and presentation of all dishes

• Work assigned stations (e.g., sauté, grill, fryer, garde manger) during service

• Follow food safety, sanitation, and kitchen safety standards at all times

• Coordinate with cooks, expediter, and service staff to ensure timely order delivery

• Assist with receiving, storing, and labeling food products

• Support kitchen cleanliness and organization throughout the shift

• Communicate any issues to the Sous Chef or Kitchen Leadership

• Adhere to all resort policies and procedures

• Previous restaurant or resort kitchen experience preferred

• Knowledge of basic culinary techniques and cooking methods

• Ability to follow recipes and quality standards

• Strong teamwork and communication skills

• Ability to work in a fast-paced, service-driven environment

• Food handler’s certification preferred (or ability to obtain)

Physical Demands

The physical demands described below are representative of those required to successfully perform this job:

• Frequently stand and walk for the duration of the shift

• Ability to lift, carry, push, or pull up to 50 pounds

• Frequent bending, reaching, twisting, and lifting

• Manual dexterity to handle knives, tools, and kitchen equipment safely

• Ability to work in hot, cold, and high-pressure kitchen environments

• Visual ability to monitor food quality and presentation

• Ability to work variable shifts, including early mornings, evenings, weekends, and holidays