Creative Line Cook — SoCal Coastal Kitchen

Sage Restaurant Group; Santa Monica (CA); On-site; USD 28,000 - 40,000; Full time

Benefits offered by this job

Medical insurance

Paid time off

401(k) with employer matching

Health savings account

Life and AD&D insurance

Employee Assistance Program

Employee discounts

Referral bonus program

Job summary

The Surfing Fox in Santa Monica is seeking a Line Cook to serve guests with creativity and passion. This role emphasizes California cuisine with an ocean breeze, and offers opportunities for growth within Sage Restaurant Group.

You will ensure proper service from the front line through quality control, train line cooks, and maintain sanitation standards to uphold exceptional dining experiences.

Qualifications

• High school education or equivalent.
• Experience required: 1–2 years in a related role with this company or others.
• Knowledge of cooking and kitchen practices to perform analytical tasks.

Responsibilities

• Check items against recipe cards and ensure use records are followed.
• Monitor line setup for maximum efficiency during meals.
• Maintain kitchen cleanliness and equipment safety per SOP.
• Prepare food of consistent quality following recipes, production, and portion standards.
• Start prepped items without over-preparing to meet estimated needs.
• Label and rotate perishables; ensure proper temperatures.
• Check pars for shift use and plan necessary prep and line setup.
• Note out-of-stock items or shortages and assist in buffet stocking.
• Return unused items to storage with date labeling.
• Assist in correcting food cost issues and controlling waste per SOP.

Skills

Cooking knowledge

Kitchen procedures

Food safety

Education

High school diploma or equivalent

Job description

The Surfing Fox in Santa Monica is seeking a Line Cook to serve guests with creativity and passion. This role emphasizes California cuisine with an ocean breeze, and offers opportunities for growth within Sage Restaurant Group.

You will ensure proper service from the front line through quality control, train line cooks, and maintain sanitation standards to uphold exceptional dining experiences.