Line Cook — Elevate Guest Dining Experience

Valor Hospitality Partners, LLC; San Diego, Northern (CA, KY); Hybrid; USD 42,000 - 60,000; Full time

Benefits offered by this job

Team member hotel discount program

Uniforms provided

Health, dental, vision, life insurance

Paid PTO after 90 days

401k with employer match

Food & beverage discounts

Tuition reimbursement

Job summary

The Monsaraz San Diego is seeking a dedicated Line Cook to prepare culinary delights for hotel guests and clients. You will handle daily kitchen prep in the pantry, fry stations, and other areas, ensuring food meets production and quality standards while maintaining sanitary practices.

Requirements include a high school diploma or equivalent, 3–6 months in a food/beverage setting, and basic knife handling skills.

Qualifications

• High school education or equivalent experience.
• 3–6 months in food/beverage services environment.
• Strong knowledge of operating industrial ovens and cooking ranges.
• Knowledge of preparing diverse cuisines, relishes, soups and salads.
• Basic understanding of professional cooking and knife handling.
• Able to read, speak and understand English.

Responsibilities

• Prepare food of consistent quality following recipes, records, production and portion standards.
• Start items prepared ahead of time without exceeding estimated needs.
• Remember multiple orders and assemble accurately.
• Date and rotate perishables; ensure proper temperatures.
• Check pars for shift use and assist in keeping buffet stocked.
• Return unused items to proper storage; cover/date perishables.

Skills

Food preparation

English communication

Ovens & ranges

Knife handling

Food safety

Team member

Education

Culinary certificate or degree

Tools

None

Job description

The Monsaraz San Diego is seeking a dedicated Line Cook to prepare culinary delights for hotel guests and clients. You will handle daily kitchen prep in the pantry, fry stations, and other areas, ensuring food meets production and quality standards while maintaining sanitary practices.

Requirements include a high school diploma or equivalent, 3–6 months in a food/beverage setting, and basic knife handling skills.