Line Cook

Twelvemonth is a 300+ seats destination Restaurant, Bar and Lounge located in Burlingame California.

At Twelvemonth, our approach begins with passion and respect for people and the planet. Everyone can play a part in imagining a healthier, more sustainable world. Our role is to bring people together with delicious, plant-based food. Our passion and respect have driven us to craft a culinary destination to suit every occasion: from your morning coffee to a happy hour beer at the bar to a four course tasting menu or All Day dining experience in the restaurant. We source from local farmers, champion waste reduction, and push the boundaries of vegetable-first creativity.

Twelvemonth exists to foster genuine connections. It’s a place where we share compelling stories and aim to build a better future together—one that works in closer, tastier harmony with the environment. Our commitment to quality service and innovative culinary offerings sets us apart in the restaurant sector.

Offering competitive wages and benefits packages for qualifying employees.

All levels of experience welcomed!

Compensation based on experience.

Hiring Line Cooks

Summary of Position:

Accurately and efficiently cooks vegetables, soups and other hot and/or cold food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

· Prepares a variety of vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

· Assumes 100% responsibility for quality of products served.

· Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

· Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

· Portions food products prior to cooking according to standard portion sizes and recipe specifications.

· Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

· Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

· Follows proper plate presentation and garnish set up for all dishes.

· Handles, stores and rotates all products properly.

· Assists in food prep assignments during off-peak periods as needed.

· Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

· Attends all scheduled employee meetings and brings suggestions for improvement.

· Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

· A minimum of 2 years of experience in kitchen preparation and cooking.

· At least 6 months experience in a similar capacity.

· Must be able to communicate clearly with managers, kitchen and dining room personnel.

· Be able to reach, bend, stoop and frequently lift up to 40 pounds.

· Be able to work in a standing position for long periods of time (up to 8 hours).