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Line Cook
1124 San Julian St, Los Angeles, CA 90015, United States
Rossoblu hiring Line Cook in Los Angeles, CA

Rossoblu hiring Line Cook in Los Angeles, CA

RossobluMore Info

Full Time • Hourly (DOE + tips)
Expired: Dec 15, 2019

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1 year

Job Details
The line cook will be responsible for providing exceptional food service and food quality that meets restaurant policies and procedures while ensuring safe food handling procedures. The Line Cook is responsible for all aspects of his/her assigned station.
Essential Duties and Responsibilities
Provides the highest level of service in accordance with our restaurant's standards
Sets-up, maintains, and closes kitchen areas
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Maintains full knowledge of menus, recipes, and other pertinent information.
Follows all company food safety, food handling, and sanitation requirements to ensure the health and safety of guests and employees.
Labels all prepared food to ensure all food safety and quality standards are maintained.
Maintains a friendly and service-focused attitude throughout the shift

Compensation details

Hourly starting at $14.50; participates in tip pool with expectation of running food, 50% medical Insurance coverage for full-time cooks, family meals, employee discounts, paid sick time

Required Skills


Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Food Handlers Certificate


General knife handling

Ordering / Receiving


Servesafe Certified

Read more

View Job Description


Fine Dining

Part of San Julian Hospitality Group

Rossoblu tells the story of the two places chef Steve Samson considers home: Los Angeles and Bologna. This is an homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. The menu features handmade pastas, market fresh produce, and an extensive in-house butchery and salumi program. The wine list focuses on unique Italian and Californian varietals, with a sharp focus on Emilia Romagna’s famed Lambrusco. A true family owned and operated restaurant, Rossoblu is managed by Steve's wife, Dina, and their management team whom they have worked with over the last 10+ years.

Located in downtown’s City Market South, the site of Los Angeles’s original wholesale farmer’s market, Rossoblu’s open kitchen, marbled serpentine bar, and starry-lit vaulted dining room create a convivial dining environment. The outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate downstairs wine cellar offers a glimpse into the chef's pasta workshop and butcher box. The cellar is also available for private dining.