Station Cook -Sheraton San Diego

San Diego, CA, USA|Onsite

Job Overview

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Employee assistance program

Job Description

We are a vibrant hospitality establishment renowned for delivering exceptional dining experiences to our guests. Operating in the competitive hotel and resort industry, our venue prides itself on culinary excellence, outstanding guest service, and a team-oriented atmosphere. Our kitchen is the heart of our operation, and we seek dedicated culinary professionals to maintain and elevate our standards through precise execution and teamwork. We offer a dynamic work environment where creativity, discipline, and collaboration are valued, contributing to the memorable experiences we craft for our patrons.

The role of Line Cook Supervisor at our hotel and resort is critical for sustaining kitchen efficiency and quality. This employment opportunity offers a full-time position where you will lead a team of line cooks, ensuring all menu items are prepared following stringent recipes and yield guides. You will take charge of organizing, training, and monitoring kitchen staff performance to uphold sanitation and cleanliness standards. The position demands a proactive and hands-on approach to overseeing cooking stations throughout your shift, assigning production and preparation tasks, managing work priorities, and maintaining communication channels within the team. You will be responsible for setting up and breaking down workstations, requisitioning supplies timely, and delivering support that allows smooth kitchen operations. This role emphasizes both leadership and culinary skill, requiring adaptability to varying schedules including nights, weekends, and holidays. Candidates must possess a valid food handling certification and have at least five years of experience in a similar role within a hotel, resort, or restaurant setting.

If you are passionate about culinary arts and enjoy working in a team environment that strives to provide great experiences for guests, this role will be an excellent fit. The position encourages high work ethic, self-initiative, and a commitment to upholding safety and hygiene standards. Overall, this Line Cook Supervisor position is designed for individuals motivated to advance their hospitality career in a rewarding setting where your skills directly impact guest satisfaction and operational success.

Job Requirements

Five years' experience as a Line Cook at a hotel, resort or restaurant
Food handling certification required
Ability to work all stations on the line
High work ethic and self-initiative
Ability to work varying schedules including nights, weekends and holidays
Ability to communicate effectively verbally and in writing
Physical ability to lift and/or move 10-25 pounds
Ability to sit for prolonged periods and perform fine motor tasks
Ability to stand, walk, bend, reach or carry items occasionally
Visual ability to read screens and printed materials
Ability to hear and participate in conversations and meetings
Reasonable accommodations available for disabilities

Job Qualifications

Five years' experience as a Line Cook at a hotel, resort or restaurant
Ability to work all stations on the line
Food handling certification
High work ethic and self-initiative
Effective communication skills
Team-oriented mindset
Ability to work varying schedules including nights, weekends and holidays

Job Duties

Prepare all menu items following recipes and yield guides
Direct, train, and monitor performance of Line Cooks
Maintain organization, cleanliness, and sanitation of work areas and equipment
Prepare and assign production and prep work for Line Cooks to complete
Review priorities and communicate additions or changes to assignments throughout the shift
Set up work station with required mis en place, tools, equipment and supplies
Breakdown work stations and complete closing duties at the end of last shift of the day
Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks