Line Cook

Millennium Hotels and Resorts•Sunnyvale, CA

10d•Onsite

About The Position

As the Line Cook at M Social Sunnyvale, you will be responsible for preparing and presenting high-quality menu items for the restaurant, banquets, catering events, and in-room dining. This role requires maintaining consistency, efficiency, and adherence to food safety standards. You will collaborate with a talented culinary team to deliver exceptional dining experiences that align with the creative and energetic atmosphere of M Social Sunnyvale. This position is suited for a passionate culinary professional who excels in a fast-paced kitchen, takes pride in their work, and thrives in a team-oriented environment.

Requirements

Minimum 1–2 years of line cook experience, preferably in a hotel, resort, or full-service restaurant.
Knowledge of culinary techniques, knife skills, and food preparation methods.
Experience working multiple stations including grill, sauté, pantry, fryer, or breakfast preferred.
Understanding of food safety, sanitation, and HACCP procedures.
Food Handler Certification required or ability to obtain upon hire.
Ability to safely operate commercial kitchen equipment.
Passion for hospitality and culinary excellence.
Strong attention to detail and commitment to quality.
Ability to work efficiently in a fast-paced environment.
Excellent teamwork and communication skills.
Strong organizational and time management abilities.
Flexibility to work mornings, evenings, weekends, holidays, and varying schedules.

Nice To Haves

Experience in a lifestyle hotel or upscale dining environment preferred.
Banquet or catering production experience is a plus.
Culinary school education or formal training is beneficial.
Bilingual abilities are a plus.

Responsibilities

Prepare, cook, and plate menu items according to standardized recipes and presentation guidelines.
Maintain quality, consistency, and portion control for every dish served.
Prepare ingredients by chopping, slicing, portioning, marinating, and organizing mise en place.
Ensure food is prepared and served within established ticket times.
Assist with banquet, catering, and special event food production as needed.
Set up and stock assigned cooking stations before each shift.
Maintain cleanliness and organization of workstations throughout service.
Restock ingredients and supplies to ensure uninterrupted kitchen operations.
Follow opening, closing, and side work procedures.
Assist with receiving, storing, labeling, and rotating food products using FIFO practices.
Ensure every dish meets quality, taste, and presentation standards.
Communicate effectively with Sous Chefs, Executive Chef, and service staff.
Accommodate guest dietary restrictions, allergies, and special requests as directed.
Support timely service while maintaining exceptional food quality.
Follow HACCP, food safety, sanitation, and local health department regulations.
Maintain proper food temperatures, labeling, and storage procedures.
Safely operate kitchen equipment including grills, fryers, ovens, slicers, and mixers.
Keep work areas clean and organized to maintain a safe working environment.
Work closely with the Executive Chef, Sous Chefs, Stewards, and Front-of-House team.
Support fellow cooks during busy service periods.
Participate in daily kitchen meetings and training sessions.
Contribute to a positive, respectful, and collaborative kitchen culture.
Maintain knowledge of menu items and culinary techniques.
Assist with menu tastings and new recipe implementation.
Identify opportunities to improve efficiency and reduce food waste.
Demonstrate a willingness to learn and grow within the culinary team.