Line Cook

République; Los Angeles (CA); On-site; USD 30,000 - 45,000; Full time

Job summary

République, located in the heart of Los Angeles, is seeking a passionate Line Cook for their Fine Dining Team. The role offers opportunities to work with top ingredients in a vibrant environment, under the guidance of award-nominated chefs, while growing culinary skills and ensuring high-quality food preparation.

Qualifications

• Minimum 2 years experience in kitchen preparation and cooking.
• Must communicate clearly with staff.
• Food Handlers permit required.

Responsibilities

• Prepares a variety of food items using various kitchen equipment.
• Maintains a clean station and complies with health standards.
• Assists in food prep and follows kitchen closing procedures.

Skills

Communication

Teamwork

Food Safety

Education

High school diploma

Job description

We are looking for a passionate and motivated Line Cook to join our PM Restaurant team. As a part of the Fine Dining Team at Republique Restaurant, you will work with some of the best ingredients California and the US have to offer, in Chef Manzke and Republiques' timeless style. Working with our talented Chef team, we offer great opportunities to learn and progress within our team and to build your skillset.

REPUBLIQUE is located in the heart of Los Angeles, in an iconic building originally constructed in 1929 as Charlie Chaplin's office. The restaurant is run by husband-and-wife team Chef Walter Manzke and James Beard Foundation Award nominee Chef Margarita Manzke who offer a vibrant and diverse dining destination rooted in wonderful French cuisine.

The restaurant is currently looking for a full timeLine Cookto join our team.

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.

Qualifications:

• High school diploma or equivalent.
• A minimum of 2 years of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Food Handlers permit on file

Working Conditions and Expectations:

• Work schedule will may vary between early morning to late evening, weekends and holidays
• Shifts will range from 6 – 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.
• Repetitive tasks with few breaks
• Be able to work in a standing position for up to 8 hours.