Job Summary

Kueros Restaurant, located within Hotel Rumbao in Old San Juan, is seeking dynamic and skilled Line Cooks to help us bring the soul of the island to every plate.

As a Line Cook, youll be a key player in our kitchen brigade prepping, cooking, and plating authentic Puerto Rican cuisine that celebrates our rich culinary heritage. From mofongo to churrasco and our signature fish entrees, youll help craft dishes that create unforgettable guest moments during Lunch and Dinner service.

Key Responsibilities:

• Available to work rotating schedules as needed, including nights, weekends and holidays.
• Set up and stock your station with necessary supplies
• Prepare food for service (e.g., chopping vegetables, butchering meat, preparing sauces)
• Cook menu items in collaboration with the rest of the kitchen staff
• Follow instructions from the Executive or Sous Chef with precision
• Maintain cleanliness and organization of your station; handle leftovers responsibly
• Ensure food quality, portion consistency, and timely delivery
• Monitor inventory and stock supplies as needed
• Adhere to nutrition, sanitation, and safety regulations
• Foster a positive, professional environment for coworkers and guests alike

Essential Job Functions

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sauted food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when need.

Knowledge, Skills & Abilities

• Hold a current Food Handler Card.
• 2 years cooking experience preferred. Broiler cooking preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of saut cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

Physical Demands

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.