Line Cook - Part Time

HRI Hospitality; Dana Point (CA); On-site; USD 30,000 - 41,000; Full time

Job summary

HRI Hospitality in Dana Point, CA is seeking a Line Cook to join our Culinary team. You will prepare meals for hotel restaurant and catering functions, following safety guidelines and plating standards.

Ideal candidates have hotel kitchen experience, the ability to work mornings, evenings, weekends and holidays, and a solid knowledge of culinary fundamentals. CA Food Handler Card training is provided upon hire.

Qualifications

• Strong culinary fundamentals and techniques.
• Ability to present plates to spec.
• Clear communication with guests and team.
• Ability to follow standardized recipes and procedures.
• Flexible schedule including mornings, evenings, weekends, and holidays.

Responsibilities

• Plan and prepare meals for hotel restaurant and catering events.
• Set up stations 15 minutes before service and maintain cleanliness.
• Assist with quality, presentation, inventory, and receiving of Food & Beverage items.
• Follow safety guidelines and report hazards to supervisors.
• Communicate guest needs to Executive/Sous Chef and manage costs.

Skills

Culinary knowledge

Plate presentation

English communication

Recipe following

Flexibility

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-$30.25

Job Description

Job Title : Line Cook

Department: Culinary

Supervision Exercised: N/A

Supervision Received: Executive Chef, Sous Chef

Job 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 guidelines

Insure stations are set for service 15 minutes prior to service

Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary

Maintain clean work area, practicing “clean as you go” policy

Follow up on menu items and cost any special menu requests

Watch for safety hazards and report them immediately to your Department Supervisor

Good 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 quality

Assist with inventory, ordering and receiving of all Food & Beverage items as directed

Assist 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.

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.

Necessary Licenses/Certifications:

• Must complete CA Food handlers Card training provided upon hire.

Physical Demands

The 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.

#HRIElevateGDP

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_._

HRI Hospitality

A fully integrated Owner, Operator and Developer of Premium Hotels in Top Urban Markets.

HRI Hospitality, with over 40 years of experience, manages a diverse portfolio of branded and independent hotels, focusing on elevating the urban experience in key U.S. markets.

Hospitality Accommodation and Food Services

Company size 1,001–5,000 employees

Company type Privately held Founded 1982

Momentum

Team growth

Momentum

Team growth

13% in 12 mo

246 employees on LinkedIn

Footprint

Where they work

Apply For This Role

Company HRI Hospitality

Location Dana Point, California, United States