Line Cook (Cook II)

OTH HOTEL CLARK PAYROLL LLC; Los Angeles (CA); On-site; USD 37,000 - 58,000; Full time

Job summary

Hotel Clark is seeking a dependable Cook II to manage an assigned station and prepare menu items to established recipes for restaurant, banquets, and team dining. The role requires strong culinary skills, safety awareness, and the ability to work in a fast-paced kitchen with limited supervision.

With 2+ years of high-volume line cook experience, you will guide Cook I and prep team members, ensure proper food handling and FIFO, and maintain cleanliness and organization of the kitchen during

Qualifications

• High school diploma or equivalent required; culinary school or related experience preferred.
• Minimum 2 years of high-volume line cook or equivalent culinary experience required.
• Knowledge of cooking techniques, sauces, soups, and basic butchery; strong attention to detail.

Responsibilities

• Prepare and cook menu items in accordance with recipes and quality standards.
• Own assigned station during service and mentor Cook I and prep team members.
• Follow FIFO inventory controls and maintain proper storage and cleanliness.
• Coordinate with culinary and stewarding teams to ensure smooth kitchen operations.

Education

High school diploma or equivalent

Culinary school

Job description

Job OverviewThe Cook II plays an important role in delivering consistent, high-quality food across the hotel’s kitchen operations, including restaurant service, banquets, and team member dining. This position is responsible for managing an assigned cooking station, preparing menu items according to established recipes and presentation standards, and supporting smooth daily service in a fast-paced culinary environment.Working with limited supervision, the Cook II helps maintain a clean, safe, and organized kitchen while providing guidance and support to prep cooks and Cook I team members. Success in this role requires strong culinary skills, attention to detail, teamwork, and the ability to stay focused and professional while working around heat, kitchen equipment, and the physical demands of daily food production.Job ResponsibilitiesFood Preparation & Cooking ExecutionPrepare and cook menu items in accordance with standardized recipes and quality standards.Execute food production across restaurant, banquet, and team member dining service areas.Ensure consistency in taste, portioning, and presentation of all menu items.Assist with daily production and station setup for service periods.Own assigned station during service, direct prep support, and provide guidance and on-the-job training to Cook I and prep team members.Food Quality, Storage & Inventory ControlFollow proper food handling, storage, and rotation procedures, including FIFO standards.Inspect refrigeration and dry storage areas to ensure proper organization and compliance.Assist with food requisition, inventory tracking, and minimizing waste.Support ordering processes and maintain organized storage systems.Sanitation, Safety & Equipment ManagementMaintain cleanliness and sanitation of workstations, equipment, and kitchen areas.Adhere to all food safety, health, and sanitation regulations.Report equipment irregularities, maintenance needs, and safety hazards promptly.Coordinate with stewarding to ensure availability of clean plates, utensils, and equipment.Operational Support & CommunicationWork collaboratively with culinary and stewarding teams to ensure smooth kitchen operations.Communicate effectively with supervisors regarding production needs and operational issues.Maintain professionalism and composure in high-pressure environments.Assist with training initiatives and support overall kitchen efficiency.Education: High school diploma or equivalent required; culinary school or related experience preferred.Experience: Minimum 2 years of high-volume line cook or equivalent culinary experience required for the Cook II level. Demonstrated experience in kitchen operations, station cooking, food preparation, and multi-outlet or banquet cooking preferred. Equivalent combinations of education, training, and experience will be considered.Skills and Abilities:Strong knowledge of cooking techniques, including soups, sauces, and basic butcheryUnderstanding of menu preparation, production organization, and kitchen workflowAbility to implement FIFO inventory control practicesAbility to work independently with minimal supervisionStrong attention to detail and food quality standardsAbility to maintain professionalism in high-stress environmentsEffective communication skills with team members, vendors, and guestsAbility to identify and report equipment or safety concernsBasic understanding of inventory processes and cost control supportCreative, flexible, and team-oriented approachAvailability to work varied shifts, including evenings, weekends, and holidaysCertifications: A valid California Food Handler Card is required within 30 days of hire.Travel required: No regular travel required.Physical requirements:Standing for extended periods on hard kitchen floors near hot cooking equipmentFrequent walking, reaching, pushing/pulling, and use of fine and gross motor skillsOccasional bending and crouchingAbility to lift and carry up to 10 lbs. constantly, up to 25 lbs. frequently, and up to 50 lbs. occasionallyAbility to work in a physically demanding kitchen environmentCompensation Disclosure: The posted pay range reflects the actual compensation for this position and is provided in accordance with applicable pay transparency laws. For positions with a fixed rate of pay, the posted range represents the advertised rate for the role.Equal Employment Opportunity: Hotel Clark is an Equal Opportunity Employer. Employment practices are administered in accordance with applicable federal, state, and local laws.Job Description Disclaimer: This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Management reserves the right to revise, modify, add, or remove job duties and responsibilities as business needs dictate.