Line Cook
$49,920–$49,920 year
On-site · Burbank Los Angeles County, California, United States
Job Summary
Hands-on Line Cook role supporting the Sous Chef and Executive Chef for live events: follow approved recipes and production standards, prepare meats, vegetables, proteins, starches, and soups, properly label and date food items, organize storage areas and freezers, minimize waste, educate/train seasonal kitchen staff, assist with plating catered meals, and contribute to multi-ethnic cuisine preparation with strong attention to sanitation and health-safety standards. Must read/understand recipes, adhere to CA health codes, possess a valid Food Handler’s Certificate, and have the ability to work extended irregular hours in a fast-paced event kitchen. Knowledge of plating, portioning, inventory, and ServSafe/food safety practices is essential.
Required Qualifications
- Valid Food Handler’s Certificate (required)
- ServSafe Certification preferred
- High school diploma or equivalent (required)
- Two-year culinary degree or continuing education credits preferred
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