Why work for The Sheraton San Diego Hotel?

If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience – Sheraton San Diego Hotel and Marina is a fit for you! We are soon to be one of the largest and most renovated resorts in San Diego! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay, and our associates love to work!

The Sheraton San Diego Hotel & Marina is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer a competitive pay rate and a complete benefits package; medical, dental, vision, and life insurance, paid time off, retirement plan, employee discounts, employee assistance program, and complimentary meals are provided.

Summary of Job Description

We’ve partnered with Brewery X, an Independent & Craft brewery based in Anaheim with deep roots in San Diego. This will be the first location in San Diego. The ideal candidate will bring a dynamic blend of passion for the brewery industry and guest service. A Cook II plays a crucial role in the culinary team, responsible for preparing food orders efficiently and consistently to meet guest expectations. Working under the guidance of senior kitchen staff, you will assist in the preparation of menu items, including measuring ingredients, chopping, and cooking. Attention to detail is paramount to ensure the quality and presentation of dishes. You will also maintain the organization, cleanliness, and sanitation of work areas and equipment, adhering to food safety standards and regulations.

This position pays $20.30 per hour.

Education/Experience

• Minimum 6 months to 1 year experience as a cook in a hotel or upscale restaurant experience preferred.
• High school diploma, culinary certification preferred.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

• Understand the mission, vision, and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multi-task efficiently.
• Must be able to speak, understand, and communicate the primary language(s) used in the workplace.
• Must possess excellent communication, follow-up, and organizational skills.
• Must have the ability to push, pull bend, squat, and lift regularly.
• Safety requirements of PPE as needed for duty assigned and with the use of required tools and equipment.
• Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
• Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes.

Job Responsibilities

• Responsible for the preparation of food orders efficiently and consistently. Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that food quality and food safety standards are maintained at a superior level daily.
• Complete opening duties as assigned, including setting up the physical aspect of the station: grill, pantry, making preparation list of necessary food items, requisition all listed food items, and transport from walk-in, etc. to assigned station.
• Prepare necessary food items for the meal period and the next service.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
• Cook for the scheduled meal period.
• Remove soiled wares from the station as assigned and transport them to the dishwashing area.
• Breakdown workstation and complete closing duties.
• Follow 4 Keys service standards, standard operation procedures, and safety standards.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
• Adhere to attendance and reliability standards.
• Follow all additional duties as assigned by management.

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: human.resources@sheratonsandiegohotel.com. 

Sheraton San Diego Hotel and Marina is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.