Line Cook

Join the team at Fountain Grains & Greens! 

At Fountain Grains & Greens, we believe food should be exceptional, not just on a special night out, but every day. That’s why we’re committed to working with the absolute best farms and producers in California. From heirloom grains to sustainably raised meats and pristine seasonal produce, we source from the same (and often more exclusive) purveyors as LA’s top fine dining restaurants. Then, we bring that same quality to our guests in a casual, approachable way, no white tablecloths, no inflated prices.

Our mission is to democratize access to great food, food that respects the farmer, the worker, and the land. You shouldn’t have to spend $100 or book a reservation weeks out to taste the difference that thoughtful sourcing makes. We bring that experience to the grain bowl.

We operate exclusively during lunch and early dinner hours, focusing on takeout and delivery, with a streamlined menu of customizable bowls, salads, and grilled proteins made to order, as well as other seasonal offerings. Our menu evolves with the market- always fresh, always intentional.

We’re looking for team members who are:

• Passionate about food and where it comes from

• Excited to work with seasonal ingredients from the best local producers

• Reliable, team-oriented, and eager to be part of a purpose-driven kitchen. All of our cooks when ready contribute to adding new dishes to the menu

• Interested in being part of a growing, values-based concept

Whether you’re a seasoned kitchen pro or just starting out and ready to learn, if you care about real food and a positive work culture, we want to hear from you.

Line Cook / ‘Chef de Partie’ - Fountain Grains & Greens

Title: Line Cook / Chef de Partie

Wage: $18.00-25.00/hr + Tips

Job Type: Part Time & Full Time available, AM Shifts

Job Summary

The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards. This role requires a skilled and creative individual who can work efficiently in a fast-paced environment, manage food preparation, and maintain a clean and organized workstation. The Chef de Partie will report to the Supervisor and Executive Chef and work closely with other team members to deliver a consistent and exceptional dining experience.

Key Responsibilities

• Food Preparation: Prepare and cook dishes according to recipes and menu specifications, ensuring quality, presentation, and taste are consistently maintained.
• Station Management: Oversee and manage a specific section of the kitchen, including the preparation, cooking, and plating of dishes. Ensure that all food is prepared to order and meets our standards.
• Ingredient Handling: Monitor and manage ingredients and supplies for your section, ensuring that they are fresh, stored properly, and used efficiently. Assist with inventory control and ordering as needed.
• Quality Control: Conduct regular checks of dishes and ingredients to ensure they meet our high standards. Address any issues promptly and make adjustments as needed.
• Cleanliness & Organization: Maintain a clean and organized workstation, adhering to health and safety regulations. Ensure that all kitchen equipment and tools are properly cleaned and stored.
• Team Collaboration: Work collaboratively with other kitchen staff, including chefs and cooks, to ensure smooth and efficient kitchen operations. Provide guidance and support to junior staff members as needed.
• Menu Contribution: Contribute ideas and suggestions for menu development and special dishes, incorporating seasonal and local ingredients to enhance our farm-driven offerings.
• Customer Interaction: Occasionally interact with guests to receive feedback and address any special dietary needs or requests. Ensure that guest satisfaction is a priority.

Qualifications:

• Experience: Minimum of 2 years of experience as a line cook or Chef de Partie in a professional kitchen, preferably in a farm-to-table or fine dining environment.
• Safety: Food handler’s certification required.
• Skills: Strong culinary skills with the ability to work efficiently under pressure. Excellent knife skills, attention to detail, and creativity in dish presentation.
• Knowledge: Understanding of food safety and sanitation practices. Familiarity with farm-to-table principles and local, seasonal ingredients is a plus.
• Education: Culinary degree or equivalent experience in a professional kitchen setting.
• Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

Job Benefits:

• 401k Eligibility
• Dining Discounts
• Future Commuter Benefits
• Sick Leave