Line Cook

Hilton Garden Doheny; Dana Point (CA); On-site; USD 29,000 - 42,000; Full time

Job summary

Hilton Garden Doheny is seeking a Line Cook for our hotel restaurant and catering operations in Dana Point, CA. The role focuses on meal preparation, kitchen duties, and adherence to safety and quality standards.

You will work with the Executive Chef and Sous Chef, require flexible scheduling including mornings, evenings, weekends, and holidays, and must communicate effectively in English while maintaining high kitchen standards.
The position offers growth within a resort-adjacent environment.

Qualifications

• Must have previous cooking experience in a hotel setting (Hilton, Marriott, Hyatt or other hotel brand).
• Good command of English for guest and team communication.
• Basic knife skills and ability to follow recipes and specs.

Responsibilities

• Plan and prepare menu items for hotel restaurant and catering events.
• Set stations 15 minutes before service and ensure proper mise en place.
• Maintain cleanliness and organization; follow clean-as-you-go policy.
• Assist with inventory, ordering and receiving of F&B items as directed.
• Prepare plates to specification and assist with quality and presentation.

Skills

Knife skills

Food safety knowledge

English communication

Job description

198 rooms and 8,821 sq. Ft. Meeting/event space.Amenities include: ocean views, beachfront access, restaurant & bar, outdoor meeting space, fitness center, rooftop lounge, outdoor pool.Just steps from Doheny State Beach and minutes from I-5, this pet-friendly property offers guests easy access to local attractions and Dana Point Harbor’s shopping and dining. Combining coastal charm with modern amenities, it provides an engaging environment for hospitality professionals serving both leisure and business travelers, ideal for leaders who enjoy blending a resort-adjacent lifestyle with efficient operations.Pay Range:$21.00-$30.25Job DescriptionJob Title: Line CookDepartment: CulinarySupervision Exercised: N/ASupervision Received: Executive Chef, Sous ChefJob Summary: The Line Cook is responsible for meal preparation and assigned kitchen duties.Job Duties include the following:Operations:Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelinesInsure stations are set for service 15 minutes prior to serviceAssist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessaryMaintain clean work area, practicing “clean as you go” policyFollow up on menu items and cost any special menu requestsWatch for safety hazards and report them immediately to your Department SupervisorGood knowledge of culinary fundamentals and techniques.The ability to do plate presentations that meet our specifications.Administrative & Communication:Communicates with any guest needs to Executive Chef and Sous Chef.Understand food cost and portion control without sacrificing qualityAccommodate guests’ special requestsAssist with inventory, ordering and receiving of all Food & Beverage items as directedAssist with any reports as required (inventory, food costs, beverage costs, etc. )Report all equipment problems and bar maintenance issues to leadership and or maintenance in a timely manner.Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.Able to follow recipes.Minimum Requirements:Previous cooking experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand.Must have a flexible schedule and be available to work mornings, evenings, weekends, and holidays.Ability to satisfactory communicate in English with guests, management and co-workers to their understanding.Display basic knife skillsNecessary Licenses/Certifications:Must complete CA Food handlers Card training provided upon hire.Position Disclaimer:This job description reflects the general nature and level of work performed in this role and is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify, add, or assign duties as necessary to meet business needs.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee frequently is required to talk or hear. The employee is occasionally required to taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.