Cook(s) Needed! (Northridge)

Back Alley Bowling; California (MO); Hybrid; USD 19,000 - 28,000; Full time

Benefits offered by this job

Competitive pay

401k

Team Member Discounts

Friends & Family Discounts

Job summary

Back Alley Bowling in Northridge, CA is seeking line cooks for a fast-paced kitchen inside our 28-lane bowling center. The role involves food preparation, cooking, and presenting meals for parties and corporate events, with nights and weekends required.

You will work closely with servers and management to ensure quality and efficiency. Ideal candidates have prior kitchen experience, hold a California Food Handler Card, and are at least 18 years old.

Qualifications

• Experience in a fast-paced kitchen is required.
• Must possess a CA Food Handler Card.
• Must be 18 years of age or older and able to stand for long periods.
• Ability to bend, kneel, and lift up to 50 pounds.

Responsibilities

• Use scales to ensure portioning and cost control.
• Observe proper use of all cooking equipment.
• Prepare food: chopping, slicing, dicing, mixing.
• Follow recipes and plate presentations.
• Maintain kitchen cleanliness at all times.
• Communicate with servers and management.
• Ensure proper food temperatures and storage.

Skills

Kitchen experience

English reading/writing

Work under pressure

Evening & weekend shifts

Education

CA Food Handler Card

Job description

Northridge, United States | Posted on 09/07/2026

If you are looking for a fun, rewarding career where you canmeet some of the coolest people (Team Members & Guests), then look nofurther. Back Alley Bowling offers competitive pay, 401k, Team MemberDiscounts, Friends & Family Discounts, and so MUCH MORE! Please see the jobdescription below.

We are seeking line cooks for our kitchen. Fast paced, busy kitchen inside our 28 lane bowling center. Wealso have tons of birthday parties and corporate events. Looking forexperienced cooks or cooks looking to gain experience and are looking for a fun place to work. Nights and Weekendsare a must.

Summary of Responsibilities

• Use scales and other measuring devices to ensure consistent portioning and maintain cost control
• Observe proper procedures for use of all cooking and preparation equipment
• Perform food preparation when necessary: such as chopping, slicing, dicing, mixing, etc.
• Follow all recipes and plate presentations
• Check temperatures of all food to ensure it is at the proper serving temperature
• Check temperatures of all equipment on a daily basis (during each shift)
• Ensure any deliveries are checked in, are received in good condition, food items are at proper temperature, and all items on invoice match
• Maintain cleanliness of kitchen, even during busy times
• Prep, work on the line and wash dishes
• Ensureproper labeling of all food (item, date, initials)
• Follow standards for proper storage of food (food hierarchy)
• Keep all stations sanitized at all times
• Comply with health department standards, upholding these regulations at all times
• Practice food handling sanitation and rotation
• Follow strict adherence to product quality and food portioning
• Be willing to work around various heat sources, including grills, broilers, ovens, and hot-oil fryers
• Practice safety procedures when working with and around sharp objects, including knives and slicers
• Practice safe and proper use of equipment at all times
• Communicate with servers, bartenders, and management

Requirements

• 18 years of age or older
• Must be able to work under pressure
• Must have previous kitchenexperience
• Must possess CA Food Handler Card
• Must be able to speak and readEnglish
• Must be able to bend and kneel,lifting objects frequently weighing up to fifty pounds
• Must be able to stand for longperiods of time
• Must be willing to work a variety ofshifts: day, night, weekend and holiday shifts