Line Cook: Craft Bold Dishes in a Dynamic Hotel Kitchen

Millennium Hotels and Resorts; Sunnyvale (CA); On-site; USD 28,000 - 40,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Company-paid Life and AD&D Insurance

Short-Term and Long-Term Disability

401(k) Retirement Plan with Company M"

Paid Time Off & Paid Holidays

Hotel Room Discounts across our global

Employee Assistance Program

Job summary

Millennium Hotels & Resorts in Sunnyvale is seeking a Line Cook to prepare and present high-quality menu items for our restaurant, banquets, catering events and in-room dining. You will work with a talented culinary team to deliver dining experiences that reflect the energy of M Social Sunnyvale.

The role requires 1–2 years of line cook experience, knowledge of culinary techniques, and the ability to work across multiple stations while maintaining HACCP standards.

Qualifications

• 1–2 years line cook experience in hotels or full-service restaurants.
• Knife skills, culinary techniques, and food preparation methods.
• Experience on multiple stations (grill, sauté, pantry, fryer or breakfast).
• Food safety, sanitation, and HACCP procedures.

Responsibilities

• Prepare, cook, and plate menu items according to recipes.
• Maintain quality, consistency, and portion control.
• Set up cooking stations and restock ingredients.
• Follow opening/closing procedures and FIFO practices.
• Collaborate with kitchen and service teams to ensure timely service.

Skills

Line Cook

Food Safety

Teamwork

Attention to Detail

Time Management

Education

High school diploma or equivalent

Culinary degree or formal training

Job description

Millennium Hotels & Resorts in Sunnyvale is seeking a Line Cook to prepare and present high-quality menu items for our restaurant, banquets, catering events and in-room dining. You will work with a talented culinary team to deliver dining experiences that reflect the energy of M Social Sunnyvale.

The role requires 1–2 years of line cook experience, knowledge of culinary techniques, and the ability to work across multiple stations while maintaining HACCP standards.