Line Cook (Lunch)

EOS•San Francisco, CA

2d•Onsite

About The Position

Reporting to the General Manager, the Cook will primarily work the lunch shift and is responsible for preparing, cooking, and presenting high-quality food items in accordance with the hotel’s standards for taste, presentation, and timeliness. This role supports daily kitchen operations by ensuring consistency in food preparation, maintaining a clean and organized workspace, and adhering to all food safety and sanitation guidelines. The Cook works with restaurant and Front of House Staff to deliver a positive dining experience for hotel guests.

Requirements

Develop and maintain positive working relationships with other departments.
The ability to communicate effectively with guests, managers, and colleagues.
Demonstrate a team-focused attitude and encourage collaboration.
Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.
Attend all scheduled meetings and training sessions.
Previous cooking experience in a restaurant, hotel, or similar environment preferred
Basic knowledge of culinary techniques, kitchen equipment, and food safety practices
Ability to work in a fast-paced environment and handle multiple tasks
Strong attention to detail and consistency
Good communication and teamwork skills
Flexibility to work weekends, holidays, and varied shifts

Responsibilities

Prepare and cook menu items for lunch service according to recipes and presentation standards
Set up and stock stations with necessary supplies before service
Ensure timely and accurate preparation of guest orders
Maintain cleanliness and organization of the kitchen, workstations, and storage areas
Follow food safety, sanitation, and hygiene regulations
Monitor food quality, freshness, and portion control
Assist in receiving, storing, and rotating inventory properly
Collaborate with team members, including restaurant, front of house staff and management, to ensure a smooth service
Report equipment issues or shortages to management
Help with prep work for future services as needed