Grill Cook

Culinary Lab; Los Angeles (CA); On-site; USD 10,000 - 60,000; Part time

Job summary

Culinary Lab is seeking a dedicated Grill Cook to prepare high-quality dishes in a fast-paced kitchen environment. Responsibilities include cooking meats, vegetables, and ensuring cleanliness in the kitchen. The ideal candidate will have prior grill cooking experience and a ServSafe certification, demonstrating a commitment to quality and safety.

Qualifications

• 1 year of experience in kitchen preparation and cooking.
• Must have Grill Cook experience.
• ServSafe California Food Handlers Card required.

Responsibilities

• Prepares a variety of meats, seafood, and vegetables for cooking.
• Maintains a clean and sanitary work station.
• Assumes 100% responsibility for quality of products served.

Skills

Communication

Teamwork

Grill Cooking

Sanitation Practices

Education

ServSafe California Food Handlers Card

Job description

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This range is provided by Culinary Lab. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$21.00/hr - $22.00/hr

Lunch Grill Line Cook / Kitchen Team

Hours: Tuesday - Friday, 9am - 3pm

Starting wage: $21-22/hr, depending on experience

MUST HAVE GRILL COOK EXPERIENCE / NECESITA TENER EXPERIENCIA DE COCINAR EN LA PARRILLA

The Grill Line Cook will accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Preps, stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Follow sanitation guidelines set forth by Health Department
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings.
• Performs other related duties as assigned by the Chef or manager-on-duty.
• Comply with all COVID protocols set in place by the Public Health Department.
  
  

Qualifications:

• 1 year of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.
• ServSafe California Food Handlers Card required.
  
  

Working Conditions and Expectations:

• Shifts will be a minimum 8 hours and you may at times be asked to work overtime.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant.
• Work with a positive attitude in all types of situations.
• Follow safety and sanitation rules and laws at all times.
• Always act in the best interest of the restaurant, fellow employees and guests.
• Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee.
  
  

Physical Requirements:

• Be able to reach, bend, stoop and frequently lift up to 20-50 pounds.
• Be able to work in a standing position for up to 8 hours.
  
  

We look forward to meeting you! More detail about hinoki & the bird, please visit https://culinaryagents.com/entities/29150-hinoki-%2526-the-bird

Seniority level

• Seniority level

  Associate

Employment type

• Employment type

  Part-time

Job function

• Job function

  Production

• Industries

  Restaurants

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