Line Cook | Marcerro at Nightsky | San Luis Obispo, CA

PM Hotel Group•San Luis Obispo, CA

14h•Onsite

About The Position

We are seeking an experienced Line Cook to join our team, who responsible for maintaining, setting up food production and quality control of all meat, fish, fowl and other food items prepared in the BOH operations. This is a full-time, onsite, non-exempt position. Marcerro—a name born from the union of mar (sea) and cerro (hill)—pays homage to the stunning natural convergence of the Pacific Ocean and the Santa Lucia Mountains that cradle our site. This unique positioning inspires everything we do, from the ingredients we source to the atmosphere we create. Set within Nightsky, an elevated outdoor hospitality experience, Marcerro invites guests to reconnect with the rhythm of the natural world. Nightsky is more than a setting—it’s a celebration of our shared human journey and the beauty of the untamed outdoors. With its open-air design, thoughtful culinary direction, and immersive ambiance, our mission is simple yet profound: to rejuvenate the spirit through meaningful connection—between land and sea, light and shadow, people and place. The company is passionate about hospitality and fostering an environment where associates will thrive. They are culture driven, dedicated to respect, teamwork, an entrepreneurial spirit, and the drive to succeed. They are unique, encouraging associates to express themselves and their individual talents, celebrating diversity, and committed to equity and inclusion. They are innovators, a lifestyle hotel management company that is constantly evolving, open-minded individuals who embrace change. They are a growing team looking to expand with authentic and genuine individuals who recognize the importance of team engagement, and have a culture of promoting from within. They are recognized as a Top Workplace in The Washington Post and Philadelphia Inquirer.

Requirements

Experienced Line Cook
Responsible for maintaining, setting up food production and quality control of all meat, fish, fowl and other food items prepared in the BOH operations.

Responsibilities

To follow all specifications to properly and efficiently prepare and present all food items to be served, including accommodating special guest requests.
To follow all specifications to properly and efficiently prepare hot foods, side dishes, and specialty items for employee meals, using left-over food from special functions as much as possible.
To follow all specifications to properly handle all product used in hotel cooking, including trimming and cutting; marinating; and covering, labeling, and storing functions.
To assist, as directed, to prepare food for banquet functions.
To ensure proper portions of meat, fish, poultry, as specified, are served to each restaurant and banquet function.
To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the hotel.
To take daily inventory of all items in the meat cooler and fish storage reach-in, and assist, as directed, to order stock.
To rotate food in refrigerator to minimize waste and spoilage.
Work to high standards of cleanliness and sanitation.
To maintain internal cleanliness of iceboxes.
Monitor and report food waste and equipment issues.
Assist, as directed, to order food supplies.
To follow all specifications to properly set up hot or cold line stations.
To follow all company policies and procedures.
To immediately report all suspicious occurrences and hazardous conditions.
To maintain the cleanliness and safety of work areas at all times.
To conduct departmental safety training for all new Kitchen employees, before they begin to work
Follow all company safety standards, including proper equipment handling to avoid injury to yourself and others.
To attend all mandatory meetings as directed.
To perform other tasks, including cross-training, as directed.