Line Cook

Exciting opportunity for a talented Breakfast line cook in the Santa Monica market who can appreciate representing an upscale, luxurious hotel. In the heart of Santa Monica, just a short walk from the pier, you will find the newly renovated and rebranded Hilton Santa Monica Hotel & Suites. This Santa Monica hotel is three blocks away from the beach, providing easy access to some of Southern California’s most popular attractions. As a line cook, you would be responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station.

Specifically, you would be responsible for performing the following tasks to the highest standards

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.

What are we looking for?

• Hold a current Food Handler Card.
• 3 years cooking experience preferred.  
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

COVID-19 considerations: We follow CDC guidelines for protection against COVID-19. Temperature checks and health assessment questionnaire required on every work shift.

AA, EOE, M/F, D/V