Line Cook
HRI Hospitality•Dana Point, CA
•$21 - $30
About The Position
The Line Cook prepares meals and performs assigned kitchen duties for the hotel restaurant and catering functions. The role follows food-handling and safety guidelines, prepares stations for service, and contributes to kitchen cleanliness, organization, food quality, presentation, and efficient service. The Line Cook works under the supervision of the Executive Chef and Sous Chef and communicates guest needs, equipment problems, and other operational concerns to culinary leadership.
Requirements
- Previous cooking experience in a hotel setting, such as Hilton, Marriott, Hyatt, or another hotel brand.
- Flexible schedule and availability to work mornings, evenings, weekends, and holidays.
- Ability to communicate satisfactorily in English with guests, management, and co-workers so they understand.
- Basic knife skills.
- Complete California Food Handler Card training provided upon hire.
- Regularly lift and/or move up to 50 pounds.
- Meet the role’s physical demands, including standing, walking, using hands, reaching, climbing or balancing, and stooping, kneeling, crouching, or crawling.
Responsibilities
- Plan and prepare food items and meals for the hotel restaurant and catering functions while following food-handling and safety guidelines.
- Set stations for service 15 minutes before service begins.
- Assist with food quality and presentation, and maintain kitchen and restaurant cleanliness and organization as needed.
- Keep the work area clean by following the “clean as you go” policy.
- Follow up on menu items and cost special menu requests.
- Identify safety hazards and report them immediately to the Department Supervisor.
- Communicate guest needs to the Executive Chef and Sous Chef.
- Manage food costs and portion control without sacrificing quality.
- Accommodate guests’ special requests.
- Assist with inventory, ordering, and receiving Food & Beverage items as directed.
- Assist with required reports, including inventory and food and beverage costs.
- Report equipment problems and bar maintenance issues promptly to leadership or maintenance.
- Work on an outlet hot or cold line and execute menu items within the specified timeline for each meal period.
- Follow recipes.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
