Line Cook prepares menu dishes following established recipes and using designated ingredients that meet production and quality standards as part of a cooking line. Follows all portion and presentation specifications and proper preparation methods. Being a Line Cook sets up and stocks workstation with all necessary supplies. Coordinates with other line cooks to ensure meals are delivered consistently and on time. Additionally, Line Cook is responsible for operating and maintaining a single workstation. May prepare sauces or garnishes. Follows all applicable guidelines and regulations for food handling and safety. Typically requires a high school diploma. Typically reports to a sous chef or executive chef. The Line Cook works independently within established procedures associated with the specific job function. Has gained proficiency in multiple competencies relevant to the job. To be a Line Cook typically requires 3-5 years of related experience. (Copyright 2024 Salary.com)
We are a young but rapidly growing hospitality group in the Santa Ynez Valley, focused on supporting the next generation of chefs and restaurateurs. Our culture is founded upon mentorship; if you are looking to grow, learn, and evolve within your field, you will find ample opportunity at Bar Le Côte.
The range of compensation is $19 - $22/hour plus tips.
Our restaurant offers access to insurance enrollments (must maintain 30 hours per week), 401(k) retirement plan, 50% dining discounts at group restaurants and more!
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.
Ideal candidates possess:
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