Required Years of Experience
2 years
Job Details
BRUNCH Line Cook Needed at a.o.c (Brentwood). 11648 San Vicente Blvd. 90049
compensation: $16.78-$20.00, plus tips
employment type: part-time, daytime
As an brunch Line Cook at a.o.c, you are responsible for showing up at your scheduled shift on time and in a clean, full uniform. SATURDAY AND SUNDAY MORNINGS. Requirements as a Line Cook (not limited to and subject to change). You will be in charge of completing your daily prep list each and every shift. You are also responsible for maintaining a clean station, consolidating as you go
throughout your shift, and keeping all walk-ins and reach-ins clean, while following
FIFO (first in first out).
QUALIFICATIONS
Minimum 2 years experience
Food handling certificate.
Fluent in English
We offer 100% health insurance to those who are eligible.
(We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance.)
Compensation Details
Compensation: Hourly ($16.78 - $20.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance
Required Skills
Work In a Fast-Paced Environment
Passion
Gallery
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Part of The Lucques Group
Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, are opening a second location of their award-winning restaurant A.O.C. in the space formerly known as Tavern in May 2021.
Located at 11648 San Vicente Boulevard in Brentwood, the we will feature the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and sourcing products from regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016. Caroline, who similarly won Outstanding Restaurateur in 2018, will curate the wine program that A.O.C. is known for, a large selection of wines available by the glass and carafe and featuring small-production wines from grapes that are either sustainably, organically or biodynamically grown. The beverage program will feature local beer producers and a seasonal selection of market-driven cocktails.
Awards
200620182016
