Hilton
Line Cook, NOBU (Seasonal) - Hotel del Coronado, A Curio Collection by Hilton
Hilton, Coronado, California, United States, 92118
Job Overview
Hotel del Coronado is looking for a Seasonal Line Cook to join the Nobu team. After a $400M renovation and expansion, the resort is more stunning than ever. Located on Coronado Island just minutes from Downtown San Diego, this 28-acre property was built in 1888 and has over 750 rooms, cottages, and villas with 65,000 square feet of banquet space and 10 food and beverage outlets, including four restaurants, two bars, a food truck, marketplace, ice cream shop, and in-room dining.
Classification Seasonal
Shift Various – must be available to weekdays, weekends, and holidays.
Pay Rate $32.40/hour
Responsibilities
Food Preparation & Production: Prepare, season, and cook high-quality dishes according to Nobu's standards, focusing on meat, fish, fowl, sauces, and stocks. Work across different stations within the kitchen, including hot line, grill, sauté, and others as needed.
Quality Control: Ensure that all food items are cooked and plated to perfection, adhering to the established recipes and presentation standards. Perform regular checks on the quality of ingredients and the final product to guarantee consistency and excellence.
Station Setup & Organization: Set up your designated station for service, ensuring all necessary ingredients, equipment, and tools are ready and organized for efficient service. Keep your station clean and organized throughout the shift, maintaining a high standard of hygiene and cleanliness.
Cooking & Plating: Cook and plate dishes according to Nobu’s specifications, focusing on timing, precision, and presentation. Ensure that all dishes are served at the proper temperature and in an aesthetically pleasing manner.
Stock & Inventory Control: Monitor inventory levels for your station, ensuring that all ingredients are stocked and properly stored. Communicate with the kitchen team regarding any shortages or equipment needs.
Collaboration & Communication: Work closely with other line cooks, sous chefs, and kitchen staff to ensure smooth operations and the timely preparation of dishes. Communicate effectively with the front‑of‑house team to ensure the accurate and efficient delivery of orders.
Health & Safety Compliance: Adhere to all food safety standards and sanitation guidelines, ensuring a safe and clean kitchen environment. Follow proper food handling procedures, including the storage and rotation of ingredients.
Performance During Service: Maintain focus and composure during busy service hours, delivering consistently high‑quality food, meeting customer expectations, and adhering to timing standards.
What are we looking for?
Hospitality – We're passionate about delivering exceptional guest experiences.
Integrity – We do the right thing, all the time.
Leadership – We're leaders in our industry and in our communities.
Teamwork – We're team players in everything we do.
Ownership – We're the owners of our actions and decisions.
Now – We operate with a sense of urgency and discipline.
Key Attributes
Quality
Productivity
Dependability
Customer Focus
Adaptability
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Classification Seasonal
Shift Various – must be available to weekdays, weekends, and holidays.
Pay Rate $32.40/hour
Responsibilities
Food Preparation & Production: Prepare, season, and cook high-quality dishes according to Nobu's standards, focusing on meat, fish, fowl, sauces, and stocks. Work across different stations within the kitchen, including hot line, grill, sauté, and others as needed.
Quality Control: Ensure that all food items are cooked and plated to perfection, adhering to the established recipes and presentation standards. Perform regular checks on the quality of ingredients and the final product to guarantee consistency and excellence.
Station Setup & Organization: Set up your designated station for service, ensuring all necessary ingredients, equipment, and tools are ready and organized for efficient service. Keep your station clean and organized throughout the shift, maintaining a high standard of hygiene and cleanliness.
Cooking & Plating: Cook and plate dishes according to Nobu’s specifications, focusing on timing, precision, and presentation. Ensure that all dishes are served at the proper temperature and in an aesthetically pleasing manner.
Stock & Inventory Control: Monitor inventory levels for your station, ensuring that all ingredients are stocked and properly stored. Communicate with the kitchen team regarding any shortages or equipment needs.
Collaboration & Communication: Work closely with other line cooks, sous chefs, and kitchen staff to ensure smooth operations and the timely preparation of dishes. Communicate effectively with the front‑of‑house team to ensure the accurate and efficient delivery of orders.
Health & Safety Compliance: Adhere to all food safety standards and sanitation guidelines, ensuring a safe and clean kitchen environment. Follow proper food handling procedures, including the storage and rotation of ingredients.
Performance During Service: Maintain focus and composure during busy service hours, delivering consistently high‑quality food, meeting customer expectations, and adhering to timing standards.
What are we looking for?
Hospitality – We're passionate about delivering exceptional guest experiences.
Integrity – We do the right thing, all the time.
Leadership – We're leaders in our industry and in our communities.
Teamwork – We're team players in everything we do.
Ownership – We're the owners of our actions and decisions.
Now – We operate with a sense of urgency and discipline.
Key Attributes
Quality
Productivity
Dependability
Customer Focus
Adaptability
#J-18808-Ljbffr