Line Cook – PM Shift (Seasonal)

Beacon Grand • San Francisco, CA

8d • Onsite

About The Position

The Cook is responsible for preparing high-quality food items for Beacon Grand’s restaurant outlets while maintaining the culinary standards established by the Executive Chef. This position supports the kitchen team in delivering exceptional food quality, consistency, presentation, and cleanliness. The ideal candidate works efficiently in a fast-paced environment, follows recipes and food safety standards, and contributes to a positive guest dining experience.

Requirements

• Previous cook or line cook experience in a restaurant, hotel, or hospitality environment preferred.
• Basic knowledge of cooking methods, food preparation, knife handling, and kitchen equipment.
• Understanding of food safety, sanitation, and proper food storage practices.
• Ability to follow written and verbal instructions and work independently or as part of a team.
• Ability to manage multiple tasks and remain organized in a fast-paced environment.
• Flexible schedule, including availability to work nights, weekends, and holidays as needed.

Responsibilities

• Set up and stock assigned station(s) according to kitchen and restaurant guidelines.
• Prepare and cook menu items in a sanitary, timely, and consistent manner.
• Follow recipes, portion controls, and presentation specifications established by the Executive Chef and culinary leadership.
• Maintain quality and consistency of all food products served in Post Room and Starlite.
• Restock ingredients, supplies, and station items throughout the shift as needed.
• Ensure proper handling, storage, and rotation of food items in accordance with health and safety standards.
• Clean and maintain workstations, equipment, and kitchen areas while practicing proper sanitation and organizational procedures.
• Operate kitchen equipment safely and correctly, and report any maintenance or safety issues promptly.
• Assist with the cleaning and organization of the kitchen, walk-in coolers, storage areas, and prep spaces.
• Work collaboratively with other cooks, chefs, and front-of-house team members to support smooth kitchen operations.
• Maintain a professional attitude, strong work ethic, and team-focused approach in a high-volume environment.
• Perform additional duties as assigned by the Executive Chef, Sous Chef, or kitchen leadership team.

Benefits

• Generous Paid Time Off plan, up to Five Weeks per Year
• Part-time Employees are also eligible for PTO
• Medical / Dental / Vision Insurance after 30 days of Service
• 401(k) Retirement Plan with Company Match
• Hotel Travel Programs
• Local Retailers Discount
• Pre-Tax Commuter Benefit
• Company Paid Basic Life Insurance and Accidental Death & Dismemberment
• Voluntary Short-Term Disability (STD) and Long-Term Disability (LTD)
• Voluntary Supplemental Life Insurance and Accidental Death & Dismemberment
• Voluntary Critical Illness, Accident Insurance and Hospital Indemnity

What This Job Offers

• Job Type: Part-time
• Career Level: Mid Level
• Education Level: No Education Listed