Line Cook
Must be capable of executing all menu items while meeting presentation and timing standards, assists others in the kitchen, maintains a clean, well-stocked and organized work area. Prepare food in accordance with established recipes and standards.
Responsibilities include
• Present food using proper plate presentation techniques
• Prepare all required items
• Check and maintain coolers and storage areas for cleanliness, quantity, and quality of food
• Take proper care of all utensils and equipment
• Work in a team-oriented environment and under demanding conditions
• Prepare stocks, soups, sauces, etc. for serving
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
• Maintain the highest sanitary standards
• Assist with other duties as assigned by Executive Chef
Job Qualifications:
• 1-2 years culinary experience preferred
• Basic understanding of professional cooking and knife handling skills preferred
• Understanding and knowledge of safety, sanitation, and food handling procedures
• Previous line cook experience with breakfast/lunch/dinner menus preferred
License/Qualifications
• Current Food Handlers permit required
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read and understand basic cooking directions
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