COOK

Ruby; Commerce (CA); On-site; USD 22,000 - 31,000; Part time

Job summary

Ruby in Commerce, CA is seeking a part-time cook on our onsite team to turn orders into consistent, well-prepared plates during nights and weekends. You’ll prep ingredients, cook to spec, keep your station stocked, and coordinate timing with the kitchen so food goes out hot and accurate.

You’ll follow food-safety standards, label and store items properly, and keep equipment and work areas clean and organized.

Qualifications

• Prior line-cook or kitchen experience in a fast-paced setting.
• Strong knife skills and basic cooking techniques.
• Reliable for nights/weekends; able to stand, lift, and work around heat
• Clear communication and teamwork mindset

Responsibilities

• Turn orders into well-prepared plates and keep station stocked.
• Prep ingredients, cook to spec, and coordinate timing with the kitchen team.
• Follow food-safety and sanitation standards; label and store items properly.
• Keep equipment and work areas clean and organized.

Skills

Line cook exp

Knife skills

Night/weekend availability

Team communication

Job description

Your Role

As a part-time COOK on our onsite team in Commerce, you’ll help keep service moving smoothly during nights and weekends by turning orders into consistent, well-prepared plates. You’ll prep ingredients, cook to spec, keep your station stocked, and coordinate timing with the kitchen team so food goes out hot and accurate. You’ll also follow food-safety and sanitation standards, label and store items properly, and keep equipment and work areas clean and organized.

Required qualifications/skills:

• Prior line-cook or kitchen experience in a fast-paced setting
• Strong knife skills and basic cooking techniques
• Reliable for nights/weekends; able to stand, lift, and work around heat
• Clear communication and teamwork mindset

Pay rate: $19.00/hour. If you’re ready to bring steady execution to a busy kitchen

A Typical Shift

You’ll arrive for an evening or weekend shift, get set up, and settle into the rhythm as tickets start coming in. The pace builds in waves—early rush, steady middle, then a final push—so you’ll stay focused, keep your area tidy, and make quick adjustments as priorities change. Between orders, you’ll restock what you need, check temps and labels, and reset your space so the next stretch runs clean. You’ll wrap up by closing down your station, leaving it ready for the next shift and heading out on time when the kitchen is squared away.