Line Cook
On-siteBrea, California, United States
Job Summary
Prepare much of the food served daily under a head chef or sous chef, assigned to a specific line such as the grill, stove, or prep area. Execute advanced culinary techniques including braising, baking, roasting, and high-level skillet/sauté work while maintaining strict food safety, sanitation, and temperature standards. Manage production by inventorying products, reading menus, and estimating food requirements. Demonstrate proficiency in basic butchering, creating seasonings, curing, and handling shellfish, meats, fish, or poultry. Taste, smell, and test cooked items to ensure they meet specifications before serving. Present menu item preparation details to the kitchen manager and Chef-de-Cuisine. Handle special dietary requests and lead a team in a fast-paced, high-volume environment.
Required Qualifications
- Must be at least 18 years of age
- Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience
- Previous experience in a high-volume Restaurant
- Strong communication, proven leadership and interpersonal skills
- Adept at troubleshooting and can calmly handle difficult situations
- Proven ability to read and understand recipes
- Understands the purpose of the knife and when to use it
- Strong organizational skills; Ability to lead a team in a very fast paced environment
- Exhibits a positive, friendly and helpful attitude to our guests and your co-workers
- Motivates and encourages co-workers through daily reinforcement and coaching
- Demonstrates passion and enthusiasm for working in the kitchen
- Proven knowledge of culinary techniques and terminology
- Valid Food Safety Certification or equivalent
- Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events
- Standing or walking for up to 8 hours at a time on tiled floors
- Hand and wrist strength as needed to manipulate product during production; ability to use your hands to handle, control or feel objects, tools or controls
- Ability to repeat the same movements
- React quickly using hands, fingers or feet
- Use one or two hands to grasp, move or assemble objects
- Use stomach and lower back muscles to support the body for long periods with getting tired; must be able to bend stretch, twist or reach out
- Ability to lift up to 50 lbs
- Ability to bend repeatedly throughout entire shift as needed for production
- Ability to work in high-heat environments for up to 8 hours at a time
- Vision (near, distance, color)
- Sense of sound – ability to converse with people in a loud environment
Desired Qualifications
- Bilingual preferred
- Certification from CIA or equivalent
- Vocation school training or high school certification
- Culinary degree or equivalent
- Recommendation from school
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