Line Cook

The Monsaraz San Diego, Tapestry Collection by Hilton; San Diego (CA); On-site; USD 21,000 - 28,000; Full time

Benefits offered by this job

Team Member Hotel Discount Program

Uniforms Provided

Health, Dental, Vision, Life Insurance

401k with employer match

Paid PTO after 90 days

Tuition Reimbursement

Food and Beverage Discounts

Team Member Awards and Recognition

Job summary

The Monsaraz San Diego, Tapestry Collection by Hilton is seeking a kitchen associate to prepare culinary items for guests and hotel clientele. You will handle daily prep in pantry and fry stations, ensure quality standards, and maintain a safe, sanitary kitchen environment.

Responsibilities include managing production, rotating perishables, stock upkeep, and assisting with cost controls. Strong English, basic knife skills, and 3–6 months in food service are preferred.

Qualifications

• High school education or equivalent required or preferred culinary training.
• Culinary certificate or degree preferred.
• 3–6 months in a food/beverage environment or establishment.
• Strong knowledge of operating industrial ovens and cooking ranges.
• Knowledge of preparing various cuisines, relishes, soups and salads.
• Basic understanding of professional cooking and knife handling.
• Understand safety, sanitation and food handling procedures.
• Ability to read/spell English and communicate clearly.

Responsibilities

• Prepare culinary delights for guests and hotel clientele.
• Daily prep of food items in pantry, fry stations or kitchen areas.
• Prepare items per production requirements and quality standards; maintain sanitary environment.
• Start items ahead of time; do not exceed estimated needs.
• Date and rotate food containers; keep perishables at proper temperatures.
• Check pars for shift use; determine prep, freezer pull, line setup.
• Keep buffet stocked and replenish as needed.
• Return unused items to storage with proper covering and dating.
• Assist in preventing food cost problems; control waste.
• Perform other duties as assigned by management.

Skills

Cooking

Food safety

Knife skills

English proficiency

Education

High school education or equivalent

Culinary certificate or degree preferred

Job description

Competitive + BenefitsWe are a global hospitality management company who partner with internationally renowned brands to deliver the full commercial potential of our hotels. Here in the US, we operate 25 properties and have ambitious development and growth plans.Our mission is to go beyond ‘hospitality’ by creating memorable experiences and lasting connections with our guests.It’s our uncompromising passion for outstanding service that makes us who we are. At the core of this philosophy is our people.Our culture runs on passion, enthusiasm and fun \" we love what we do!We set the bar high and we are relentless in our pursuit to ‘re-define hospitality’.BENEFITS PACKAGECompetitive SalaryTeam Member Hotel Discount ProgramUniforms ProvidedBenefits - Health, Dental, Vision, Life Insurance, and other supplemental optionsPaid PTO beginning after ninety (90) days of employmentImmediate eligibility for 401k and employer matchTeam Member Awards and Recognition programs throughout the yearFood and Beverage DiscountsTuition ReimbursementThe RolePOSITION PROFILEPrepare culinary delights for our guests and hotel clientele. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience. Be responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.ESSENTIAL RESPONSIBILTIESPrepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks.Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.Remembering all the multiple orders and easily assemble them to the order.Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.Perform other duties as assigned, requested or deemed necessary by management.REQUIRED KNOWLEDGE, SKILLS, AND ABILITIESHigh school education or equivalent experience. Culinary certificate or degree preferred.Three - Six months in a food/beverage services environment or establishment.Strong knowledge of operating industrial sized ovens and cooking ranges.Possess knowledge of preparing different types of cuisines, relishes, soups and salads.Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures.Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids.Able to read, speak and understand English. Communicate information and hotel services to management, staff and guestsPHYSICAL DEMANDSAble to lift, push, carry 20 - 40 lbs.Stand continuously for long periods of time.Lift, pull, push, bend, and move items to support the hotel and outletsPlease visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.