Line Cook in Santa Monica, California at Farmshop Santa Monica

Job Type: Full-time, Non-Exempt

Schedule: AM and PM. Weekends and Holidays required.

Reports to: Sous Chef

FARMSHOP opened its first restaurant and market location in 2010 in The Historic Brentwood Country Mart, followed by the Marin Country Mart restaurant in 2013. The core of our philosophy is exceptional food, exceptional experiences, and artisanal products. We pay attention to the details.

As a Market Prep Cook at FARMSHOP, you will play a key role in the kitchen by preparing and cooking a variety of dishes according to the restaurant’s high standards. You will work closely with the Sous Chef and Executive Chef to ensure the efficient operation of the kitchen and contribute to the overall success of the culinary team.

Key Responsibilities

Attendance: Report on time to every shift you’re scheduled and report to supervisor on duty if you are running late, follow correct procedures for calling out, no unexcused absences and no missed break violations as per company policy.

Food Preparation: Execute cooking techniques and follow recipes to prepare high-quality dishes consistently, adhering to portion sizes and presentation standards.

Station Management: Manage your assigned station effectively, ensuring it is and stocked with necessary ingredients and supplies, ensuring proper FIFO & adhering to health department regulations.

Quality Control: Monitor and taste dishes to ensure they meet FARMSHOP’s quality standards. Adjust as needed to maintain consistency and excellence.

Maintain Cleanliness: Uphold a clean appearance, workstation and organized kitchen environment, including clean uniform, hat, jacket, pants, apron and non-slip shoes. Upkeep and maintain proper food handling procedures as defined by the LA County Health Department.

Inventory Management: Assist in managing inventory levels, including the ordering of ingredients and supplies to maintain freshness and availability.

Support Special Events: Contribute to the preparation and execution of special events and catering operations, ensuring high-quality food and service.

Collaboration: Work closely with the Sous Chef and other kitchen staff to ensure smooth and efficient kitchen operations. Communicate effectively to address any issues that arise.

Training and Development: Participate in training and development programs to enhance culinary skills and knowledge. Assist in training new kitchen staff as needed.

Cost Control: Help implement food cost control measures and minimize waste through effective portioning and inventory management.

Positive Work Environment: Foster a positive and collaborative work environment, supporting your team and addressing any conflicts or issues promptly.

Qualifications

• Previous experience as a line cook or in a similar kitchen role.
• Culinary degree or equivalent culinary training preferred.
• Strong knowledge of cooking techniques, ingredient handling, and food safety practices.
• Ability to work efficiently in a fast-paced environment and manage multiple tasks simultaneously.
• Excellent communication skills and the ability to work well as part of a team.
• Flexibility to work evenings, weekends, and holidays as required.

Work Authorization

United States Citizen or Alien Authorized to work in the United States.

EEO Statement

Farmshop is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Farmshop makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Other Duties:

This job description is not intended to be all-inclusive. Employees may be asked to perform other related duties as directed to meet the ongoing needs of the organization. Employees are expected to follow directions from all members of the management team even if the manager works in another department. The department manager reserves the right to modify the job description or job duties based on the needs of the department or newly added departmental services.