We are on the hunt for an experienced Line and prep Cook to join our talented team and help prepare meals according to our standard recipes. The Line Cook position is responsible for preparing and cooking food according to established recipes, quality standards, portion requirements, and guest orders. The position maintains an assigned kitchen station, ensures food is prepared safely and efficiently, and keeps the work area and equipment clean and organized. The role requires the ability to work effectively in a fast-paced hotel restaurant environment. Saturday and Sunday availability is mandatory.

Key Responsibilities:

Prepare ingredients for cooking, including chopping, portioning, weighing, measuring, and storing food. Prepare and cook menu items according to recipes, production standards, and guest requests. Work assigned stations such as grill, sauté, fryer, pantry, breakfast, or other kitchen stations. Operate kitchen equipment including ovens, grills, fryers, broilers, stoves, steamers, and flat-top grills. Set up the cooking station before service and break it down properly after service. Maintain consistent food quality, taste, portion size, temperature, and presentation. Read and follow guest tickets and communicate effectively with servers and other kitchen staff. Monitor food levels and prepare items needed for service without unnecessary overproduction. Check ingredient freshness and properly store, cover, label, date, and rotate food products. Maintain proper food temperatures and complete required temperature, cooling, and heating logs. Follow food-safety, sanitation, health-department, and Marriott/hotel procedures. Clean and sanitize workstations, knives, utensils, equipment, refrigerators, and other kitchen areas. Help control food costs by following portion standards and minimizing waste. Communicate shortages, equipment problems, unsafe conditions, or other operational issues to the chef or supervisor. Work cooperatively with other cooks, servers, dishwashers, chefs, and restaurant staff. Maintain a professional appearance and follow hotel safety and security procedures. Work varying shifts, including mornings, evenings, weekends, and holidays, depending on hotel business needs. Report to the executive chef and follow instructions.

Qualifications:

Certificate in Culinary Arts or related field is not required but preferred. We are willing to train the right candidate. Knowledge of restaurant best practices and cooking methods is preferred. Excellent communication and organizational skills. Must be able to work cooperatively and efficiently in a team Radisson Hotel 3455 Skyway Drive, Santa Maria, CA 93455

Pay:

$18.00 - $21.00 per hour

Benefits:

401(k) Dental insurance Employee discount Health insurance People with a criminal record are encouraged to apply

Education:

High school or equivalent (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred)

Work Location:

In person