Kitchen Line Cook

Bel-Air Country Club; Los Angeles (CA); On-site; USD 30,000 - 36,000; Full time

Job summary

Bel-Air Country Club in Los Angeles, CA is seeking a line cook to prepare food in accordance with club recipes and standards. This role supports the Executive Chef and Sous Chef, ensuring quality, timing, and presentation across a high-volume kitchen.

Responsibilities include setting up stations, coordinating orders, maintaining cleanliness and safety, and assisting with maintenance of equipment. 2-3 years of high-volume kitchen experience required; strong communication and multitasking are

Qualifications

• 2-3 years experience in a high volume kitchen.
• Must be organized, communicate well, multitask and follow direction.

Responsibilities

• Prepares all required items to standard recipes.
• Sets up service stations with needed items.
• Prepares items per portions and presentation standards.
• Notifies Sous Chef of expected shortages to adjust prep.
• Keeps work areas and equipment clean and sanitary.
• Supports Sous Chef in kitchen safety and security.
• Maintains neat appearance and personal cleanliness.
• Sets up, maintains, and breaks down cooking stations.
• Requisitions items needed to produce menu items.
• Adheres to health and safety regulations.
• Covers, dates, and stores leftovers properly.
• Maintains highest sanitary standards.
• Coordinates and times orders with kitchen operations.
• Recommends maintenance and upkeep of line prep area and equipment.
• Assists with duties as assigned by Executive/Sous Chef.

Skills

Organized

Good communication

Multi-tasking

Follow directions

Job description

Job Details: Job Location: BEL-AIR COUNTRY CLUB - LOS ANGELES, CA, Salary Range: $22.00 - $26.00Hourly, Job Summary

Prepare food in accordance with club recipes and standards.

Job Tasks

• Prepares all required items.
• Sets up service units with needed items.
• Prepares items that are ordered in accordance with established portions and presentation standards.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists the Sous Chef in maintaining security and safety in the kitchen.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Sets-up, maintains and breaks down cooking station.
• Requisitions items needed to produce menu items.
• Adheres to state and local health and safety regulations.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Maintains the highest sanitary standards.
• Coordinates and times orders with other kitchen operations.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Assists with other duties as assigned by Executive Chef or Sous Chef.

Qualifications

Physical Requirements:

For a 40 hour work week:

• 14 hours of standing
• 14 hours of walking
• 12 hours of repetitive movement - bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting and twisting.

2-3 years experience in a high volume kitchen. Must be organized, communicate well, multi task and follow direction.