Line Cook

Key Responsibilities

• Prepare and cook menu items with precision, consistency, and attention to detail.
• Execute dishes according to established recipes and plating standards.
• Set up and stock stations with all necessary supplies, ingredients, and equipment before each service.
• Follow prep lists and recipes accurately to ensure consistency and minimize waste.
• Ensure all prepped items are stored properly, labeled, and dated in accordance with health and safety standards.
• Assist with receiving and storing deliveries, checking for quality, accuracy, and proper rotation.
• Maintain cleanliness and organization of prep stations, walk-ins, and dry storage areas.
• Maintain cleanliness and organization of your station throughout service.
• Follow proper food handling and sanitation standards at all times.
• Participate in daily prep tasks including cutting, marinating, and portioning.
• Perform regular quality and temperature checks on food and equipment.
• Communicate effectively with teammates and leadership to ensure smooth service.
• Assist with receiving and storing deliveries, checking for quality and accuracy.
• Support end-of-day breakdown, cleaning, and closing responsibilities.
• Participate in deep-cleaning and maintenance of kitchen equipment and workspaces.
• Follow guidance and direction from the Sous Chef and Executive Chef and be open to feedback.
• Uphold a culture of respect, collaboration, and professionalism in the kitchen.

Qualifications

• 1–2 years of experience in a professional kitchen (fast-casual or full-service).
• Strong understanding of basic cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions with accuracy.
• Excellent knife skills with the ability to cut, slice, and portion ingredients with speed and precision.
• Punctual, reliable, and able to work well in a team.
• Maintains a polished and professional personal appearance at all times.
• Excellent communication and time management skills.
• Able to work under pressure in a high-volume environment.
• Valid California Food Handler’s Certification required.

Compensation & Benefits

• Salary $65,000 - 75,000 (based on experience)
• Open Tuesday through Sunday for lunch and dinner.
• Medical, Dental, and Vision insurance
• Paid Time Off (PTO)