Line Cook
$43,680–$45,760 year
On-site · Santa Ana, California, United States
Job Summary
Line Cook supports the Head Cook and kitchen management by executing daily café and kitchen operations, preparing ingredients according to prep lists and recipes, and coordinating timing with other cooks across multiple stations (grill, sauté, fry, prep, pantry). Maintains clean, safe kitchen, follows food safety protocols, labels/rotates ingredients using FIFO, assists with deliveries and inventory, and helps maintain service flow. Ensures proper temperatures, conducts basic quality checks on ingredients, adheres to allergen-awareness and cross-contamination prevention, and documents prep sheets and logs. Reports to Head Cook and kitchen leadership; participates in trainings and team meetings, and completes additional back-of-house tasks as needed.
Required Qualifications
- Minimum 3 years of experience in food & beverage, hospitality, or restaurant kitchen operations
- High school diploma or equivalent
- Demonstrated knife skills and ability to work multiple cooking stations
- Familiarity with food rotation, labeling, and waste-reduction practices
- Valid Food Handler’s Permit or ability to obtain required certifications (e.g., ServSafe)
- Ability to work flexible hours, including early mornings, weekends, holidays, and special events
- Ability to lift 30–50 lbs., tolerate hot and cold environments, and stand for extended periods in a fast-paced kitchen
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