Line Cook at Behind The Scenes Catering & Events

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jul, 26

Salary

25.0

Posted On

30 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Knife skills, Food safety, Menu preparation, Grilling, Sautéing, Food handling, Inventory management, Time management, Teamwork, Communication, Quality control, Plating, Kitchen equipment maintenance, Problem-solving

Industry

Hospitality

Description

Line Cook Location: La Jolla, California Position Overview We're seeking an experienced and dedicated Line Chef for a high volume restaurant in La Jolla California. This restaurant is open for breakfast, lunch, and dinner and offers views of the coastline. In this position, you'll be responsible for preparing both hot and cold menu items with precision and creativity while maintaining our high standards for quality and presentation. This role requires technical skill, creative thinking, and the ability to thrive in a high-energy environment. Scheduling: offering 5 days a week * Hot line cook: 2:00pm-10:30pm Sunday, 1:00pm-9:30pm Wednesday-Saturday; off Monday/Tuesday. * Cold line cook: 2:00pm-10:30pm Sunday, 1:00pm-9:30pm Wednesday-Saturday; off Monday/Tuesday. * Hot line cook: 6:00am-2:30pm Wednesday-Sunday; off Monday/Tuesday. * Cold line cook: 8:30am-5:00pm Wednesday-Sunday; off Monday/Tuesday. Essential Responsibilities Hot Station Responsibilities: * Operate and maintain cooking equipment including grills, ovens, fryers, and sauté stations * Execute hot appetizers and entrées according to established recipes and presentation standards * Monitor appropriate cooking temperatures for various proteins and accompaniments * Manage multiple orders simultaneously during peak service periods * Coordinate timing with other stations to ensure dishes are served at optimal temperature * Maintain awareness of ticket times and communicate effectively with expeditor * Properly season dishes and perform final quality checks before serving * Promptly replenish mise en place during service while maintaining quality standards Cold Station Responsibilities: * Prepare and plate cold appetizers, salads, and desserts with precision and attention to detail * Ensure proper food handling and temperature control for all cold items * Execute precise knife work for garnishes and components * Maintain organized station with properly stored and labeled ingredients * Ensure freshness and quality of all raw ingredients * Collaborate with pastry team when handling dessert components * Create visually appealing presentations for cold dishes General Kitchen Duties: * Assist with daily prep work as assigned * Maintain immaculate station cleanliness throughout service * Practice proper food storage, labeling, and rotation * Follow and enforce all health department regulations and food safety protocols * Participate in pre-service lineups and post-service debriefs * Contribute to menu development and seasonal changes when appropriate * Assist with inventory management and minimizing food waste * Perform opening and closing duties according to kitchen checklists * Maintain professional communication with front-of-house staff Qualifications * 1-3 years of experience in a professional kitchen, preferably in a similar caliber restaurant * Culinary school training or equivalent practical experience * Strong knowledge of cooking techniques, flavor combinations, and food preparation * Demonstrated proficiency with kitchen equipment and knife skills * Understanding of classical and contemporary cooking methods * Ability to read and execute standardized recipes * Physical stamina to stand for extended periods and lift up to 50 pounds * Excellent time management and organizational skills * Ability to work efficiently under pressure while maintaining quality standards * Strong communication and teamwork skills * Food Handler's certification and/or ServSafe certification * Passion for culinary arts and commitment to continuing education * Flexible availability including evenings, weekends, and holidays * Problem-solving aptitude and ability to adapt quickly to changing priorities

Responsibilities

The Line Cook is responsible for preparing hot and cold menu items with precision while maintaining high standards for quality and presentation. They must also manage station cleanliness, inventory, and coordinate effectively with the kitchen team during service.