Line Cook /Prep Cook -Benefits & Growth Opportunities Starting at $20 plus Tips!

The Strand House, The South Bay’s best and busiest fine dining restaurant located at the water’s edge, is seeking hardworking and enthusiastic dishwashers to join our culinary team!

Compensation:

• Base hourly rate of $20 plus Tips!
• Share in tip pool (approx. $1-$5 additional per hour)
• $200 / month towards medical insurance (Full time only)
• Sick Pay
• Free meal per shift
• 401K
• Employee Assistance Program
• Employee Referral Bonuses
• Restaurant & Hotel Discounts
• Work by the beach!

Still reading?

We know you have a lot of options right now. Restaurants are throwing out all kinds of bonuses and perks to get you to join their team. While we offer a sign on bonus, competitive wages, benefits and the BOH shares in the tip pool, we can also offer you a solid, long lasting opportunity. We are a financially stable restaurant that has been successfully operating in the South Bay for many years. We can offer you consistent and reliable hours and pay and a positive, professional work environment with a great company culture.

We are looking for individuals who want not only a job, but a career path. If you have a strong work ethic, great self awareness, empathy, and a positive attitude then we want to train and grow you into a prep cook, line cook, and if desired, Executive Chef!

• Have high volume prep or cook experience
• Are versed in prepping and planning
• Utilize clean work habits and have solid attention to detail
• Are resourceful, well organized, can multi-task & work with efficiency & ease amidst a fast paced & demanding environment
• Can stand and walk in eight-hour shifts
• Can work weekends and holidays
• Hold a current food handlers card
• Have a certificate or degree in Culinary Arts, but not required
• Food Handler’s Card

ABOUT THE STRAND HOUSE: The Strand House is a sophisticated yet comfortable fine dining restaurant conceived by a small group of South Bay families out of their love for great food, wine and friends. In 2011, The Strand House opened its doors, leading the culinary revolution of Manhattan Beach. With 180° sweeping views of the Pacific Ocean, world travelers and locals alike may come for the view, but stay for Chef Craig Hopson’s Coastal California Cuisine.

The Strand House features 5 levels for guests to enjoy, including 2 bars, dining room, 2 patios, a lobby, and underground wine cellar perfect for intimate events. The Strand House is extremely high volume, and requires team members who enjoy a fast paced environment! Our menu highlights the bounty of produce available year round in Southern California. Each week, our chefs roam the farmers market sourcing directly from the best farmers and purveyors around. The Strand House is also home to a thoughtful and carefully crafted cocktail and wine program that is sure to please each of our guests.

We believe that impeccable service does not have to be stuffy. The Strand House offers a five-star experience with the warmth and hospitality you would expect from a beach town, where each guest is treated like family.

ABOUT OWNER MICHAEL ZISLIS: Serial entrepreneur, restaurateur, hotelier and philanthropist, Michael Zislis has captivated consumers with his wide-ranging portfolio of well-loved and highly successful hotel and restaurant concepts.It all started with a fascination for beer. Michael brewed his first beer for a school science experiment when he was 13 years old. By the time he was a student at USC, he was a master brewer. In the late 80’s, Zislis opened his own brewery, one of the first in California, Manhattan Beach Brewing Company (now known as Brewco). Over the last 30 years, Michael created and continues to operate wildly popular restaurant brands such as Rock’n Fish, The Brews Hall, Rock & Brews, The Strand House, and the Shade Hotels. Michael’s greatest passion lies in his philanthropic endeavors. Each year he enthusiastically helps raise significant funds and awareness for health, education and environmental causes and serves on the foundation board of Torrance Memorial Medical Center. He is an active supporter of causes and organizations such as Walk with Sally, Growing Great, and several education foundations. “Success means nothing if it is not shared with others who are less fortunate,” says Michael. “I am grateful that my successes have afforded me the opportunity to do so.”

ABOUT EXECUTIVE CHEF CRAIG HOPSON: A true Aussie with a cool, laid-back style and salt-air tousled hair, Chef Craig Hopson hails from a small town outside of Perth called Geraldton. As a teenager, dreaming of becoming a professional surfer, he stumbled upon a restaurant job that allowed him to surf during the day and work at night. Awakening a natural talent in the kitchen, that job turned into a career and a lifelong passion for cooking. He soon traded in his surfboard for four years of culinary education and apprenticeships around the country. Passionate to learn more, he then moved to Europe to train at some of Europe’s best restaurants, including several with Three Michelin Stars. Continuing his culinary journey, he subsequently moved to the United States, where he was immediately recognized as a rising star and was sought after to lead several notable kitchens in New York. Most notably, Chef Hopson was the Executive Chef at Le Cirque for 5 years. Ultimately, his desire to again find sun and surf again brought him to Los Angeles where he was able to combine his classical French training with his love for the relaxed beach life. Prior to The Strand House, Chef Hopson created unforgettable dining experiences as Executive Chef of Sea Level Restaurant at Shade Hotel Redondo Beach.

• 
  Have high volume prep or cook experience
• Are versed in prepping and planning
• Utilize clean work habits and have solid attention to detail
• Are resourceful, well organized, can multi-task & work with efficiency & ease amidst a fast paced & demanding environment
• Can stand and walk in eight-hour shifts
• Can work weekends and holidays
• Hold a current food handlers card
• Have a certificate or degree in Culinary Arts, but not required
• Food Handler’s Card