Line Cook

2 years

San Vicente Clubs is a prestigious private members-only club originating in West Hollywood, California. Since its 2019 opening, San Vicente Bungalows has established itself as a premier destination for individuals seeking a refined and intimate social experience. Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members. Building on the success of the original West Hollywood location San Vicente expanded to Santa Monica in November 2024 and New York City in March 2025.

We are seeking team members who share a passion for hospitality and a desire to deliver high standards and service levels to our members and guests. We offer a wide range of benefits to our full-time employee including:

• Medical, dental and vision health benefits
• Life insurance
• 401k plans matching up to 4%
• Tuition reimbursement
• Pet insurance
• Employee Assistance Programs
• Employee appreciation and incentive programs

Position Purpose

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Duties and Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Club services/features to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Club requirements. Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Set up work station with required mis en place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef / Executive Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the prep kitchen and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Prepare all menu items following recipes and yield guide.
• Inform the Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Club requirements.

Breakdown work station and complete closing duties:

• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Sous Chef before leaving.

Knowledge, Skills and Attributes

• Must consistently display a professional presence and communication at all times
• Must be able to prioritize and delegate work with effective and consistent follow-through
• Must be highly organized with attention to detail, speed, and accuracy
• Must be self-motivated with high energy level
• Must be a team player working with all levels of management and staff
• Must be able and willing to work 8-10 and flexible schedules, including evenings, weekends, and holidays
• Must be able to multi-task in a fast-paced work environment
• Must possess excellent interpersonal skills
• Must have basic knowledge of arithmetic
• Must possess clear thinking ability and sound judgement
• Must possess ability to remain calm and resolve problems under pressure
• Must be able to read, write, and understand the English language; bilingual Spanish preferred
• Must practice excellent personal hygiene and consistently display a professional presence
• Must be able to exercise confidentiality and discretion

Qualifications

Experience: Minimum of 2-5 years as cook in a fine dining environment preferred. Experience in a quality food production, multi-outlet, high volume kitchen.

Certification: Must possess current Serve Safe handler certificate.

Compensation: Hourly ($24.00 - $26.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

Maintain Organization, Cleanliness, and Sanitation of Work Areas and Equipment

Strong Work Ethic

Food Preparation

Adaptability to Changing Environments

Quality Food Production

Ability to Work Under Pressure

Anticipate Guests' Needs and Respond Promptly

Ability to Work Collaboratively

Effective Communication Skills

Maintaining Cleanliness and Sanitation

Time Management Skills

Ability to follow instructions

Menu Planning

Attention to Detail

Organization

Leadership Skills

Problem Solving Skills

Ability to Maintain Composure in Stressful Situations

Familiarity With Club Services/Features to Respond to Guest Inquiries Accurately

Ability to Work Collaboratively in a Team

Communication

Customer Service Orientation

Preparation and Cooking

Ability to Follow Instructions Accurately

Follow State Sanitation/Health Regulations and Club Requirements

Flexibility in scheduling

Organization and cleanliness

Ability to Handle Multiple Tasks Simultaneously

Set Up Work Station With Required Mis en Place, Tools, Equipment, and Supplies

Knowledge of food safety practices

High Energy Level

Ability to Maintain a Clean and Organized Workspace

Sanitation Standards

Commitment to Continuous Improvement

Inspect the Cleanliness and Working Condition of All Tools, Equipment, and Supplies

Equipment Maintenance

Calm Under Pressure

Prepare All Menu Items Following Recipes and Yield Guide

Guest Relations

Communicate Effectively With Sous Chef/Executive Chef

Inventory Management

Maintain Proper Storage Procedures as Specified by Health Department and Club Requirements

Communication Skills

Breakdown Work Station and Complete Closing Duties

Teamwork

Prioritize and Delegate Work With Effective Follow Through

Time Management

Highly Organized With Attention to Detail, Speed, and Accuracy

Flexibility

Self Motivated With High Energy Level

Problem Solving

Team Player Working With All Levels of Management and Staff

Basic Arithmetic

Ability to Work Flexible Schedules, Including Evenings, Weekends, and Holidays

Interpersonal Skills

Multi Task in a Fast Paced Work Environment

Confidentiality

Excellent Interpersonal Skills

Basic Knowledge of Arithmetic

Personal Hygiene Standards

Ability to Remain Calm and Resolve Problems Under Pressure

Read, Write, and Understand the English Language; Bilingual Spanish Preferred

Ability to Exercise Confidentiality and Discretion

Possess Current Serve Safe Handler Certificate

Read more