Event Day Line Cook

Event Day Line Cook

We are seeking a candidate with an open and flexible schedule, with availability to work event days as needed.

Compensation: $28.43 an hour

Benefits: Vacation, Holiday, and Sick pay; Medical/Dental/Pension applicable to the CBA; Hotel Room Discount; Free Parking; 401(k) 4% Match; Discount programs; Education Assistance Program; Shoes for Crews; Commuter Benefits; Meal provided; Discount rates for travel such as car rental, theme parks, and much more.

Responsibilities/Duties:

• Checks with Chef for all the menu of the day items, Executive Lounge menu items, room service, and restaurant menu items and areas of responsibility as to the amount of prep, quality of product, and cleanliness of area.
• Stocks (both food products and equipment), cleans, sets, and prepares service area 1/2 hour prior to service to ensure that the station is totally equipped for service and to avoid leaving the station during peak periods.
• Takes breaks and meal periods and in compliance with the Personnel Policy Manual.
• Assumes 100% responsibility for the quality of the product served as per spec sheets.
• Maintains good cleaning habits throughout the area of assignment, including tables, shelves, radar range, grills, and broiler.
• Attends all scheduled employee meetings pertaining to his area, and comes up with sound suggestions for improvement.
• Maintains positive communication with fellow employees.
• Makes certain that all food products needed to assure a smooth service period are handy and well stocked on the line.
• Rotates fish and meat properly.
• Night Broiler person also: Closes kitchen properly by following the list on Broiler Station; Washes and ices down the fish in walk-in properly; Assists in other areas of the kitchen.
• Keeps a clean and professional appearance at all times.
• Maintains a high level of professionalism in all hotel activities.
• Checks with supervisor regarding condition of station at the end of shift.
• Performs other related duties as assigned by Executive Chef or Sous Chef.

Additional Responsibilities: APPEARANCE AND GROOMING: All staff members are required to follow the guidelines set forth by the associate handbook.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to sit; use hands and fingers, to handle and feel objects, tools controls and type; talk with and hear guests. The staff member is occasionally required to stand and walk. The staff member must occasionally lift and/or move up to 40 pounds. The specific vision abilities required are close vision.

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and hospitality community.

The Hilton Santa Clara is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to View email address on click.appcast.io or call View phone number on click.appcast.io to let us know the nature of your request.

Skills: Teamwork Novice; Multi-Tasking Novice; Problem Solving Novice

Education: High School or better.

Licenses & Certifications: Food Handler