Line Cook Job Description
About:
In spring 2025, Maydan Market will open in LA’s West Adams neighborhood, the first West Coast project by Rose Previte, co-owner of DC’s Michelin-starred Maydan, Compass Rose, Medina, and Kirby Club restaurants. Maydan in DC first opened in 2017 drawing critical acclaim as Best New Restaurant in Bon Appetit, FOOD & WINE, and GQ, nominated by the James Beard Foundation for both Best New Restaurant and Outstanding Wine Program, and earning a Michelin star. Compass Rose opened in 2014 winning the RAMMY for best casual restaurant in the nation’s capital and one of the Washington Post’s “Favorite Places to Eat.”
This new 10,000-square-foot market will be a home for small businesses to flourish, anchored by a live fire hearth, like its DC namesake restaurant. Inspired by markets from around the world, Maydan Market will bring diverse gems together under one roof including a Maydan restaurant and bar; Compass Rose, an indoor/outdoor patio bar with bites, cocktails, and natural wine; and will be home to five Los Angeles food businesses each with their own distinctive cuisine and critical acclaim.
Maydan Market, part of the No White Plates collective, is an experience-driven venue where rich traditions and exceptional hospitality converge. Our mission is to create an inviting workplace culture grounded in thoughtful communication, respect, and a commitment to excellence. We believe that a remarkable dining, beverage, and event experience begins with hiring and training motivated individuals who embody empathy and a strong work ethic. Our menu is an homage to the people who taught us about their heritage from across Morocco, Tunisia, Turkey, Lebanon, and the Republic of Georgia, showcasing superior food and beverage products sourced from dedicated vendors. At Maydan, we strive to inspire and empower our team, fostering a supportive and safe environment with benefits like paid time off, healthcare, and extensive educational opportunities
Job Title: Line Cook
Position Summary:
At Maydan, Compass Rose, and Sook the Line Cook is responsible for overseeing the line during service, ensuring that food is prepared according to recipes, presentation standards, and health and safety guidelines. This role supports the Sous Chef and Chef de Cuisine by supervising the kitchen staff, managing prep work, and maintaining an efficient and organized kitchen environment. Experience with live fire cooking (wood-fired grills, open flames, or similar techniques) is essential to this role.
Key Responsibilities:
- Lead and coordinate line cooks and prep staff during service.
- Ensure all dishes are prepared on time, consistently, and to specification.
- Execute and oversee live fire cooking, ensuring mastery of heat control and proper handling of equipment.
- Monitor quality, presentation, and portion control for all items leaving the kitchen.
- Train, mentor, and support kitchen team members to maintain high performance and morale.
- Maintain a clean, safe, and organized work area in compliance with health codes and safety regulations.
- Communicate effectively with front-of-house staff and management to ensure smooth service.
- Oversee stock levels, assist with ordering, and ensure proper food storage and rotation (FIFO).
- Step in and cook on the line as needed during peak periods.
- Assist with inventory counts and cost control measures.
- Report maintenance and equipment issues to management promptly.
- Support fellow team members to ensure flow of service.
Qualifications:
- 3+ years of line cook experience, with at least 1 year in a supervisory or leadership role.
- Proven experience with live fire cooking (e.g., wood-fired ovens, grills, open flames).
- Strong understanding of kitchen operations, food safety, and sanitation standards (ServSafe certification preferred).
- Excellent knife skills and knowledge of various cooking methods.
- Ability to work under pressure in a fast-paced environment.
- Strong communication and team leadership skills.
- Flexibility to work nights, weekends, and holidays as required.
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Physical Requirements
- Able to work 8-hour plus shifts
- Able to stand, sit or walk for extended periods of time
- Able to grasp, lift and/or carry up to 50 lbs. as needed
- Able to withstand changes in temperature, steam and heat
- Able to work in a confined area
