Line Cook

Role: Line Cook

About the Role

The Line Cook is a full-time, on-site role responsible for preparing, cooking, and plating menu items to hotel and restaurant standards, ensuring consistent quality and presentation at Hotel Nikko San Francisco.

Key Responsibilities

• Setting up and stocking stations.
• Following recipes and portion controls.
• Maintaining food safety and sanitation practices.
• Coordinating with the culinary team during service.
• Assisting with prep work.
• Supporting banquet and event operations as needed.
• Helping to ensure a smooth and efficient kitchen environment.
• Proper use and care of kitchen equipment.
• Contributing to a positive, collaborative, and guest-focused culture.

Requirements & Tech Stack

• Professional experience as a line cook or in a similar back-of-house role in a hotel, restaurant, or banquet setting.
• Strong knowledge of basic cooking techniques, food preparation, and station organization.
• Understanding of food safety, sanitation standards, and proper handling and storage of ingredients.
• Ability to follow recipes, portion guidelines, and plating standards with attention to detail and consistency.
• Effective teamwork and communication skills.
• Ability to work in a fast-paced, high-volume environment.
• Willingness to work flexible schedules, including evenings, weekends, and holidays.
• Physical ability to stand for extended periods, lift and carry supplies, and work in a hot, busy kitchen environment.

Qualifications

• Culinary training or certification is preferred.
• Experience with Asian-influenced or California cuisine is a plus.
• Commitment to providing excellent guest service through quality food and a positive, respectful attitude.