About Company:

Our journey began in downtown San Diego, where we worked alongside our team to create a ‘New-School’ Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all.

About the Role:

The Line Cook plays a critical role in the kitchen by preparing and cooking high-quality dishes in a fast-paced environment, ensuring that all meals meet the restaurant's standards for taste, presentation, and safety. This position requires close collaboration with other kitchen staff to maintain efficient workflow and timely service during all shifts. The Line Cook is responsible for following recipes accurately, managing portion control, and maintaining cleanliness and organization of their workstation. They must also adhere to all food safety and sanitation guidelines to provide a safe dining experience for customers. Ultimately, the Line Cook contributes to the overall success of the restaurant by delivering consistent, delicious meals that enhance customer satisfaction and loyalty.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience working as a line cook or in a similar kitchen role.
• Basic knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Physical stamina to stand for extended periods and lift up to 50 pounds.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with various cooking techniques and cuisines.
• Familiarity with kitchen equipment and tools.
• Strong communication and teamwork skills.
• Food Handler’s Permit or ServSafe certification.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Ensure all food is prepared in a timely manner to meet customer demand during service hours.
• Maintain cleanliness and organization of the kitchen and workstations throughout the shift.
• Monitor inventory levels and communicate supply needs to the kitchen manager.
• Adhere strictly to food safety, hygiene, and sanitation regulations at all times.
• Collaborate with other kitchen staff to coordinate meal preparation and plating.
• Assist in receiving and storing deliveries, ensuring proper rotation of stock.
• Report any equipment malfunctions or safety hazards to management promptly.

Skills:

The required skills enable the Line Cook to efficiently prepare and cook dishes while maintaining high standards of quality and safety. Attention to detail is essential for following recipes accurately and ensuring consistent portion sizes. Time management and multitasking skills are used daily to handle multiple orders and maintain smooth kitchen operations during busy periods. Communication and teamwork skills facilitate effective collaboration with chefs, servers, and other kitchen staff to deliver meals promptly. Preferred skills such as culinary knowledge and certification enhance the cook’s ability to innovate and adapt to different menu requirements, contributing to a dynamic and successful kitchen environment.