Lead Line Cook - Gjusta LA

Gjelina Group; Los Angeles (CA); On-site; USD 30,000 - 33,000; Full time

Job summary

The Lead Line Cook at Gjelina Group is a senior hourly role responsible for executing menu items to our highest standards while guiding the line cook team during service.

You will train peers, oversee station workflow, monitor quality and temperatures, and ensure consistent presentation and service from opening to close.

Excellent knife skills, a hospitality-first mindset, and the ability to stay calm under pressure are essential in this fast-paced environment.

Qualifications

• Minimum 3+ years of professional cooking experience.
• Strong foundational cooking and baking skills.
• Solid knife skills and understanding of kitchen safety.
• Ability to train, coach, and support peers.
• Ability to follow written and verbal instructions.
• Strong organizational and time-management skills.
• Ability to work calmly and effectively under pressure.
• Food Handler Certification (Food Handling & Sanitation Awareness).
• Knowledge of Department of Health food service regulations.
• Flexible availability, including evenings, weekends, and holidays.

Responsibilities

• Culinary Execution: Prepare and execute menu items according to approved recipes, portioning, and presentation standards.
• Culinary Execution: Bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods.
• Culinary Execution: Ensure all ingredients and finished products meet freshness and quality expectations.
• Culinary Execution: Plate, garnish, and present dishes to company standards.
• Culinary Execution: Accommodate reasonable guest requests within established guidelines.
• Culinary Execution: Operate and properly maintain kitchen equipment (ovens, grills, fryers, mixers, etc.).
• Station & Shift Leadership: Serve as a lead point of support on assigned shifts, helping to guide pacing, priorities, and station readiness.
• Station & Shift Leadership: Assist with opening and closing procedures, ensuring stations are properly set up and broken down.
• Station & Shift Leadership: Monitor station inventory levels and communicate needs to the Sous Chefs.
• Station & Shift Leadership: Support quality checks, food temperatures, and sanitation compliance throughout service.
• Station & Shift Leadership: Help ensure prep lists are followed and service readiness is maintained.
• Training & Team Support: Assist in training new hires and cross-training team members using approved procedures.
• Training & Team Support: Reinforce recipes, standards, and systems established by the chef team.
• Training & Team Support: Provide real-time coaching and guidance during service as needed.
• Training & Team Support: Model strong time management, organization, and communication skills.
• Sanitation, Safety & Organization: Maintain strict food safety, sanitation, and hygiene standards.
• Sanitation, Safety & Organization: Ensure workstations, tools, and shared spaces remain clean, organized, and safe.
• Sanitation, Safety & Organization: Follow all HACCP, Department of Health, and company policies.
• Sanitation, Safety & Organization: Assist management with maintaining daily, weekly, and monthly kitchen logs as assigned.
• Collaboration & Accountability: Act with honesty, integrity, and leadership aligned with company values.
• Collaboration & Accountability: Communicate issues, shortages, or concerns promptly to chefs or managers.
• Collaboration & Accountability: Support other kitchen stations and departments as business needs require.
• Collaboration & Accountability: Perform additional duties as assigned to support overall kitchen operations.

Skills

Professional cooking

Baking skills

Knife skills

Training peers

Following instructions

Time management

Calm under pressure

Food handling cert

Health regulations knowledge

Flexible availability

Job description

LEAD LINE COOK

Salary Range DOE: $22 - $24 per hour + Tips

ABOUT US

We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.

POSITION SUMMARY

The Lead Line Cook is a senior hourly kitchen position responsible for executing food preparation and service at the highest level while providing day-to-day leadership, guidance, and support to the line cook team. This role acts as a bridge between the Sous Chefs and line cooks, helping to ensure standards, systems, and expectations are consistently followed on shift.

In addition to cooking responsibilities, the Lead Line Cook supports training, station oversight, quality control, and operational flow during service. This position does not have hiring, firing, or disciplinary authority, but is expected to model professionalism, uphold standards, and communicate effectively with both peers and leadership.

GENERAL ATTRIBUTES

• Maintain a hospitality-first mindset, understanding that food quality, cleanliness, and teamwork directly impact the guest experience.
• Lead by example with professionalism, accountability, and consistency.
• Communicate clearly, calmly, and respectfully with teammates and management.
• Take initiative in identifying issues and escalating them appropriately.
• Remain flexible and solution-oriented in a fast-paced, changing environment.
• Support a collaborative, inclusive, and positive kitchen culture.
• Demonstrate reliability, integrity, and sound judgment at all times.

ESSENTIAL DUTIES & RESPONSIBILITIES

(Other duties may be assigned)

Culinary Execution

• Prepare and execute menu items according to approved recipes, portioning, and presentation standards.
• Bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods.
• Ensure all ingredients and finished products meet freshness and quality expectations.
• Plate, garnish, and present dishes to company standards.
• Accommodate reasonable guest requests within established guidelines.
• Operate and properly maintain kitchen equipment (ovens, grills, fryers, mixers, etc.).

Station & Shift Leadership

• Serve as a lead point of support on assigned shifts, helping to guide pacing, priorities, and station readiness.
• Assist with opening and closing procedures, ensuring stations are properly set up and broken down.
• Monitor station inventory levels and communicate needs to the Sous Chefs.
• Support quality checks, food temperatures, and sanitation compliance throughout service.
• Help ensure prep lists are followed and service readiness is maintained.

Training & Team Support

• Assist in training new hires and cross-training team members using approved procedures.
• Reinforce recipes, standards, and systems established by the chef team.
• Provide real-time coaching and guidance during service as needed.
• Model strong time management, organization, and communication skills.

Sanitation, Safety & Organization

• Maintain strict food safety, sanitation, and hygiene standards.
• Ensure workstations, tools, and shared spaces remain clean, organized, and safe.
• Follow all HACCP, Department of Health, and company policies.
• Assist management with maintaining daily, weekly, and monthly kitchen logs as assigned.

Collaboration & Accountability

• Act with honesty, integrity, and leadership aligned with company values.
• Communicate issues, shortages, or concerns promptly to chefs or managers.
• Support other kitchen stations and departments as business needs require.
• Perform additional duties as assigned to support overall kitchen operations.

QUALIFICATIONS

To perform this role successfully, an individual must be able to perform each essential duty satisfactorily.

Required

• Minimum 3+ years of professional cooking experience
• Strong foundational cooking and baking skills
• Solid knife skills and understanding of kitchen safety
• Ability to train, coach, and support peers
• Ability to follow written and verbal instructions
• Strong organizational and time-management skills
• Ability to work calmly and effectively under pressure
• Food Handler Certification (Food Handling & Sanitation Awareness)
• Knowledge of Department of Health food service regulations
• Flexible availability, including evenings, weekends, and holidays

Preferred

• Prior experience in a lead, senior, or trainer role (hourly)
• Strong understanding of station flow and service execution

PHYSICAL DEMANDS

This position requires standing and walking for extended periods (8-10 hours per shift). The employee must be able to:

• Regularly lift up to 30 lbs
• Frequently lift up to 40 lbs
• Occasionally lift up to 50 lbs
• Perform repetitive motions including bending, stooping, reaching, lifting, twisting, grasping, and handling equipment
• Work with kitchen tools, cleaning solutions, and commercial equipment
• Utilize vision abilities, including close, distance, color, peripheral, and depth perception

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

WORK ENVIRONMENT

The kitchen environment may be noisy and includes exposure to heat, cold, humidity, wet floors, and tight workspaces. Safety awareness and adherence to procedures are required at all times.

EOE

THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED,SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY,A DIVERSITY WHICH INCLUDES DIFFERENCES IN ,SEX,AGE,RACE,ETHNICITY AND NATIONAL ORIGIN,RANGE OF ABILITIES,SEXUAL ORIENTATION,GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.