Line Cook
Boost your chances before you apply.
SDCM
San Diego, CA, US
Summary
The Line Cook will work closely with award-winning chefs and beverage directors. They are expected to maintain a positive and professional attitude while focusing on their tasks.
Job Description
Line Cook (Lead Line Cook would require 2+ years of experience):
The Whaling Bar is currently looking for all BOH Part time / Full time positions.
Ideal Candidates will be:
-Passionate and hardworking,
-Has an attitude of continuous improvement either individually or as a team member
-Has a positive, professional attitude; always on time and focused on the job they need to do
-Open to feedback to help improve and learn new skills
-Reliability is a must.
Our employees receive competitive salaries and hourly rates. We offer companywide restaurant discounts. The Whaling Bar promotes from within, and each team-member will work closely with award-winning chefs and leading beverage directors. Our company sincerely values a proper work-life balance, offering the accommodations and flexibility our workforce community requires. The Whaling Bar is committed to maintaining our diverse and inclusive workforce and all applicants will receive consideration for employment.
*Competitive Wage, Based on Experience
SDCM is a nationally acclaimed, San Diego based restaurant group. Owned and operated by Matthew Spencer, SDCM was founded on Spencer’s 20 years of hospitality industry experience. Spencer began the group with the opening of oceanfront restaurant and lounge, FIREHOUSE American Eatery + Lounge in 2007. Quickly thereafter, he partnered with the Cohn Restaurant Group to open Downtown San Diego’s hottest wine bar, Vin De Syrah, followed by the throwback restaurant Analog Bar. In 2014 SDCM opened Kettner Exchange, to local and national acclaim, including receipt of the prestigious 2015 Orchid Award for Architecture. A year to the day after opening Kettner Exchange, SDCM opened Devil’s Dozen—a creative, chef-driven donut concept offering high-quality donuts and coffee. SDCM’s latest ventures include, The Grass Skirt, an adventurous tiki-concept and Good Time Poke, which serves San Diego’s freshest and most innovative poke dishes.
Award-wining Corporate Executive Chef Brian Redzikowski, formerly of Le Cirque 2000, Nobu Matsuhisa Aspen, and Joel Rubuchon at the Mansion in Las Vegas, leads menu development for all five of SDCM’s creative concepts and is responsible for sustaining and elevating culinary offerings for all current and future projects. Highly acclaimed Bar Manager Steven Tuttle leads the beverage program across all SDCM venues; the winner of the 2015 San Diego Star of the Bar Competition, Tuttle was also named Eater.com San Diego Bartender of the year 2015. Redzikowski and Tuttle work in tandem with Spencer and his partners Jillian Donovan & Kristine Duehren to ensure SDCM remains on the leading edge of innovation in food, beverage and hospitality concepts in San Diego.
Company size
201-500 employees
Industry
Restaurants
Org type
Privately Held
Headquarters
San Diego, California
SDCM is a nationally acclaimed, San Diego based restaurant group. Owned and operated by Matthew Spencer, SDCM was founded on Spencer’s 20 years of hospitality industry experience. Spencer began the group with the opening of oceanfront restaurant and lounge, FIREHOUSE American Eatery + Lounge in 2007. Quickly thereafter, he partnered with the Cohn Restaurant Group to open Downtown San Diego’s hottest wine bar, Vin De Syrah, followed by the throwback restaurant Analog Bar. In 2014 SDCM opened Kettner Exchange, to local and national acclaim, including receipt of the prestigious 2015 Orchid Award for Architecture. A year to the day after opening Kettner Exchange, SDCM opened Devil’s Dozen—a creative, chef-driven donut concept offering high-quality donuts and coffee. SDCM’s latest ventures include, The Grass Skirt, an adventurous tiki-concept and Good Time Poke, which serves San Diego’s freshest and most innovative poke dishes.
Award-wining Corporate Executive Chef Brian Redzikowski, formerly of Le Cirque 2000, Nobu Matsuhisa Aspen, and Joel Rubuchon at the Mansion in Las Vegas, leads menu development for all five of SDCM’s creative concepts and is responsible for sustaining and elevating culinary offerings for all current and future projects. Highly acclaimed Bar Manager Steven Tuttle leads the beverage program across all SDCM venues; the winner of the 2015 San Diego Star of the Bar Competition, Tuttle was also named Eater.com San Diego Bartender of the year 2015. Redzikowski and Tuttle work in tandem with Spencer and his partners Jillian Donovan & Kristine Duehren to ensure SDCM remains on the leading edge of innovation in food, beverage and hospitality concepts in San Diego.
Company size
201-500 employees
Industry
Restaurants
Org type
Privately Held
Headquarters
San Diego, California
