Line Cook(FT)
$50,690–$64,875 year
On-siteCupertino, California, United States
Job Summary
Prepares bulk production items including clean, cuts fruits and vegetables, salads, and condiments while maintaining a safe, clean, and sanitary workspace. Assists with receiving deliveries, organizing dry storage and walk-ins using proper rotation practices, and supports dishwashing and general cleaning duties. Produces all basic soups and sauces and fabricates meat, seafood, and poultry with advanced knife skills. Follows daily production sheets and complies with department dress codes and in-service training. Shift schedule is 12:00pm-8:30pm with weekend and holiday availability required. Hourly wage ranges from $24.37 to $31.19 plus a $2.00 weekend shift differential.
Required Qualifications
- Must be able to read and communicate in English
- Ability to work productively in a team environment
- Knowledge of kitchen equipment operation and maintenance
- Some knowledge of nutrition and diet
- A minimum of 2 years of basic line cooking experience within a high-quality restaurant, country club, hotel, or senior living industry
Desired Qualifications
- Knowledge for the preparation of dressings, vinaigrettes, cold/hot sauces, and soups
- Ability to proficiently prepare buffet display items such as cheese, fruit, crudité, charcuterie
- Advanced knife skills including proper use of guide hand and classic cuts (brunoise, dice, julienne, rough chop)
- Proficient in cooking Sauté, poach, fry, broil
- Proficient in the production of soups and sauces including Mother Sauces and derivatives
- Proficient in meat butchery and seafood fabrication
- Ability to use Point of Sale system (POS)
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