Line Cook

WORKING AT BELL’S 

Based in Los Alamos, CA, Bell’s is a family-run, French-inspired bistro from Per Se alums Daisy and Greg Ryan. Daisy was raised in the Santa Ynez Valley, and our goal in moving back to California was to open a family business—one where we could be creative, support other local  business owners and farmers, and contribute to our community in a meaningful way.  

For our guests and our team, we strive to make Bell’s the most enjoyable restaurant to work in  and dine in. That means taking our jobs—and every little detail—seriously, but never taking  ourselves too seriously. Laughter and fun are essential ingredients at Bell’s—just like salt and  fat in French cooking.  

Communication, organization, education and growth are the pillars of our team structure. We  want everyone who works with us to become the best cook, manager, barista, chef and leader  they can be—and to take pride in that process. Creating that environment is a collaborative  effort, as we all have room for growth and valuable skills to share.  

If you can get onboard with respect, hustle, constant evolution and actually enjoying your  work, we look forward to meeting you and learning what you’ll bring to Bell’s. 

JOB SUMMARY  

The Line Cook represents the restaurant with the highest levels of culinary skills, professionalism, sanitation, and food safety. The Line Cook must interact with team members  and management in a professional and collaborative manner.  

KNOWLEDGE, SKILLS & ABILITIES  

• Complete knowledge of Bell’s food & beverage philosophy and menu(s) • Strong knife skills 
• Able to multitask and work well as part of a team in a fast-paced, high-pressure environment 
• Able to think and act quickly and effectively while retaining self-composure • Maintains a positive attitude and promote a respectful work environment • Comfortable and effective at taking direction 
• Has excellent communication, time management, and organizational skills • Committed to cleanliness and professionalism 
• Must demonstrate appropriate workplace behavior and treat all employees with respect 
• Must be a team player 

KEY RESPONSIBILITIES  

• Leads all menu prep and execution 
• Cooks and plates food as directed in a clean, safe, and timely manner 
• Prepares food according to procedures and standards, within allowable time guidelines 
• Ensures high food quality 
• Maintains a clean, neat, and organized work station, kitchen, and prep area • Practices proper receiving, stocking, storage, and rotating procedures • Practices safe food handling procedures such as labeling and dating • Assists in producing Family Meal 
• Safely operates and cleans all kitchen equipment
• Conducts regular deep cleanings of the kitchen and walk-in 
• Completes station inventories and checklists 

HEALTH & SAFET Y  

• Adheres to workplace safety procedures and sanitation skills according to Department of Health standards for hygiene and safe food handling 
• Adheres to sanitation protocols issued by the Center for Disease Control post-COVID-19 • Adheres to time and temperature protocols 

REQUIREMENTS  

• California Food Handler Card 
• Must be punctual and reliable 
• Must be available to work nights, weekends, and holidays 

WORK ENVIRONMENT  

• Involves standing and walking the entire shift 
• Involves holding objects with hands 
• Involves reaching, bending, and stooping frequently 
• Involves lifting, moving, and carrying at least 50 pounds with frequency throughout shift LANGUAGE  
• Ability to speak multiple languages, including English and Spanish, is a plus but not required