Line Cook

Bluegold; Huntington Beach (CA); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

Paid Sick Time

Referral Program

Job summary

Bluegold, located in Huntington Beach, seeks a line cook to prepare a variety of dishes according to recipes and standards. You will manage food stations, ensure quality, and maintain clean, safe work areas while coordinating with servers and management for timely service.

The position requires solid cooking skills, knowledge of recipes, and adherence to safety regulations. A high school diploma and a state food handler certificate are preferred; strong communication and problem-solving

Qualifications

• Ability to work in a fast-paced and stressful environment without losing composure.
• Strong knowledge of professional cooking practice, including handling knives and safety of food, team members, and customers.
• Strong knowledge of recipes to prepare varieties of food using different methods.
• Knowledge of federal, state, and local regulations and processes relating to food preparation and safety.
• High School Diploma is required.
• State approved food handler certification is required.
• Good communication skills to pass ideas clearly to colleagues, servers, customers, and management.
• Analytical skills to evaluate options and make quick decisions.

Responsibilities

• Follow a given recipe and quality standards to prepare items using various kitchen methods and equipment.
• Stock and manage assigned food stations and ensure quality of food served.
• Inspect and requisition food items and supplies as needed.
• Adhere to company policies, cooking methods, portion sizes, and kitchen rules.
• Ensure adequate stock and clean, sanitized work areas at all times.
• Portion food according to standard sizes and recipes.
• Maintain clean and sanitized stations and equipment following safety policies.
• Present dishes with proper garnish and plate presentation.
• Inform servers of ticket times and assist with orders promptly and kindly.
• Store, rotate, and manage all food products per guidelines.
• Assist with food prep during off-peak periods.
• Assist with closing of kitchen per stations’ checklists and help others close.
• Participate in meetings and offer improvement suggestions.
• Carry out duties assigned by manager.

Skills

Stress management

Cooking skills

Recipe knowledge

Food safety

Communication

Analytical thinking

Education

High School Diploma

Food handler certification

Job description

Line cooks are responsible for making sure food is prepared to the exact specification of the chef, establishment and guest. Each cook is responsible for developing his or her technique so that may progress in skill and pay grade.

Benefits:

• Paid Sick Time
• Referral Program

Qualifications:

The following are important requirements, including skills, knowledge, and abilities needed to succeed on the job as a line cook, which are usually demanded by employers when hiring:

• Ability to work in a fast-paced and stressful environment without losing composure
• Professional cooking skills: The cook must have a strong knowledge of professional cooking practice, including handling knifes and ensuring safety of food, team members, and customers
• Knowledge of recipe: He/she must have a strong knowledge of recipe to be able to prepare varieties of food using different methods
• Possession of knowledge of federal, state, and local regulations and processes relating to food preparation and safety
• Possess High School Diploma
• Possess state approved food handlers certification
• Good communication skills: The line cook must be able to pass ideas and information clearly to colleagues, food servers, customers, and management without being misunderstood
• Analytical skills: The cook must be able to analyze several contending options in the course of work and make the best decision as quickly as possible

Duties & Responsibilities:

• Follow a given recipe and quality standard and prepare various food items, including vegetables, poultry, meats, and seafood for cooking using different methods and kitchen equipment such as oven, broilers, fryers and grills
• Stock and manage assigned food station(s) and ensure quality of food served
• Physically inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed
• Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards
• Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate hitch-free service period
• Ensure food products are portioned before cooking by following standard portion sizes and recipe that have been specified
• Ensure work station area, including shelves, tables, grills fryers, pasta, broilers, cookers convection oven, sauté burners, refrigeration equipment, and flat top range are kept cleaned and sanitized always following safety and sanitation policies and processes of the company
• Keep to proper garnish set up and plate presentation for every dish
• Keep food servers informed of ticket times, and attend to orders from guests promptly and efficiently and with a friendly attitude
• Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
• Help out in food prep tasks during off-peak periods when needed
• Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen
• Participate in and make suggestions for improvement at employee meetings
• Carry out other duties assigned by the manager on duty or the kitchen manager

From its beginnings as a trade outpost, the Golden State has been a place where the cream rises and the bold take flight. Bluegold celebrates this land, from the vineyards and citrus groves to the rocky coast of the Pacific Ocean. A space where traditional farm-to-table culture is renewed beneath the California sky. The integration of new and old-world cooking techniques breathes life into everything we do. Because our New American cuisine is centered on seasonal, locally sourced ingredients, menu items are subject to local availability.