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 Title Line Cook

Department: Culinary

Supervision Exercised: N/A

Supervision Received: Executive Chef, Sous Chef

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

• Accommodate guests’ special requests

• 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.

Minimum Requirements:

• 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.

• Display basic knife skills

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.

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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