**MUST BE US AUTHORIZED WORKER**

Pierpoint Management is excited to welcome culinary professionals who take pride in creating delicious, high-quality meals that enhance the guest experience. As a Cook on our Hilton hotel campus, you play a key role in preparing fresh, well-presented dishes that reflect our commitment to excellence. Your attention to detail, consistency, and passion for hospitality help ensure every guest enjoys a memorable dining experience. We value team members who bring creativity, reliability, and a positive spirit to our kitchen each day.

Our Hilton Hotel Campus is located at:

Hilton Garden Inn and the Homewood Suites located at Ocean Bluff Ave, San Diego, CA 92130.

POSITION SUMMARY

Pierpoint Management seeks a dependable, skilled Cook to join the culinary team at one of our

California Hilton hotels. The Cook prepares high-quality, consistent menu items for guest dining, room service,

and events, maintains food safety and sanitation standards, and supports a positive, team-oriented

kitchen environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Management may assign or reassign duties and responsibilities at any time including working at either

the Hilton Garden Inn or Homewood Suites.

Key Responsibilities

• Food Preparation and Production: Prepare menu items, follow standardized recipes and

portion controls, and ensure consistent presentation and quality.

• Line and Station Work: Execute dishes on assigned station during service; expedite and

support other stations as needed.

• Inventory and Stocking: Receive, store, rotate, and label food deliveries; monitor par

levels and report shortages.

• Sanitation and Safety: Maintain a clean, organized work area; follow Cal/OSHA and

local health code requirements; practice proper food handling and temperature control.

• Equipment Care: Operate kitchen equipment safely; perform routine cleaning and basic

troubleshooting; report equipment issues promptly.

• Team Collaboration: Communicate professionally with culinary and service teams; assist

with training new staff and covering shifts when requested.

• Event Support: Assist with banquet and catering production as needed, including special

dietary requests and large-scale service.

• Recordkeeping: Complete production sheets, temperature logs, and other required

documentation accurately and on time.

Required Qualifications

• Experience: Minimum 1 year of professional kitchen experience; hotel, banquet, or

high-volume restaurant experience preferred.

• Skills: Strong basic culinary skills, knife skills, ability to follow standardized recipes, and

work efficiently under pressure.

• Certifications: Valid California Food Handler Card or equivalent required prior to hire;

ServSafe certification preferred.

• Work Eligibility: Authorization to work in the United States.

• Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work in

hot, fast-paced kitchen environments.

• Schedule Flexibility: Availability for early mornings, evenings, weekends, and holiday

shifts as operational needs require.

Pierpoint Management Cook Job Description

Preferred Qualifications

• Bilingual: Spanish/English language skills a strong plus for communication with diverse

staff and guests. English is a must.

• Education: Culinary school training or certificate is an advantage.

• Traits: Detail oriented, reliable, team player, customer service mindset, and commitment

to quality and consistency.

Compensation and Benefits

• Wage: Competitive pay based on experience and hotel location.

• Benefits: Employee discounts, opportunities for advancement within Pierpoint

Management, paid time off and other benefits per company policy

Work Environment

The work environment characteristics described here are the responsibilities of those an associate will

encounter while performing the essential functions of this job.

While performing the duties of this job, the associate regularly works near moving mechanical parts,

occasionally works in outside weather conditions, and is frequently exposed to vibration. The associate

is frequently exposed to fumes or airborne particles, and toxic or caustic chemicals. The associate

occasionally works in high precarious places. The noise level in the work environment varies. The

associate will most often work alone