Line Cook

Lodge Bread Co., LLC; Los Angeles (CA); Sur place; USD 25 000 - 36 000; Plein temps

Avantages offerts par ce poste

Training & development

Résumé du poste

Lodge Bread Company in Los Angeles, CA seeks a line cook responsible for accurate and efficient preparation of hot foods, including meats, seafood, vegetables, soups, and other menu items. You will portion ingredients, plate and garnish, and maintain kitchen station cleanliness to ensure quality and presentation.

The role requires following recipes, safe food handling, and teamwork during peak hours; previous line cook experience is preferred and the candidate should be committed to food safety

Qualifications

• Minimum 2 years of experience in food preparation and cooking.
• Minimum 6 months of experience in a similar line cook role.
• Solid knowledge of standard cooking techniques, food safety and sanitation practices.

Responsabilités

• Prepare meats, seafood, poultry, vegetables and other foods using roasting, grilling, frying and sautéing.
• Ensure consistent quality by following recipes, portions and presentation standards.
• Take responsibility for quality and consistency of all products served.
• Maintain adequate product levels at kitchen stations for peak hours.
• Keep grills, fryers, ovens, burners, refrigerators and prep areas clean and organized.
• Portion and season ingredients for cooking; marinate, bread or batter as needed.
• Plate and decorate food according to Lodge Bread Company standards.
• Label and rotate food products per food safety standards.
• Support with general prep during low activity or as directed.
• Close stations and handle kitchen closing duties.
• Attend staff meetings and contribute improvement ideas.
• Perform other tasks as assigned by Kitchen Manager or on-duty manager.

Connaissances

Cooking

Food safety

Sanitation

Description du poste

Benefits:

• Training & development

Reports to:

Kitchen Manager / Shift Manager

Job Summary:

The line cook is responsible for the accurate and efficient preparation of hot foods, including meats, seafood, vegetables, soups, and other menu items. This position also involves preparing and portioning ingredients before cooking, as well as plating, garnishing, and maintaining cleanliness in the kitchen area. The line cook plays a key role in ensuring the consistent quality and presentation of all dishes served.

Essential Functions and Responsibilities:

The following tasks are considered essential to the role and must be performed with accuracy and attention to detail:

• Prepare various types of meats, seafood, poultry, vegetables, and other foods using appropriate cooking methods such as roasting, grilling, frying, and sautéing.
• Ensure consistent food quality by following established recipes, portions, and presentation standards.
• Assume full responsibility for the quality and consistency of all products served.
• Maintain adequate product levels at assigned kitchen stations to support efficient service during peak hours.
• Keep work areas and equipment, including grills, fryers, ovens, burners, refrigerators, and preparation tables, clean, sanitized, and organized.
• Prepare the ingredients for cooking by portioning, seasoning, marinating, breading or battering, as needed.
• Plate and decorate food according to Lodge Bread Company presentation standards.
• Handle, label and rotate all food products in accordance with food safety standards.
• Support with general preparation tasks during periods of low activity or as directed.
• Follow the proper procedures for closing stations and kitchen closing responsibilities.
• Attend all scheduled staff meetings and contribute ideas and suggestions for improvements.
• Perform other tasks assigned by the Kitchen Manager or the manager on duty.

Requirements and Qualifications:

To perform this job successfully, the person must meet the following requirements:

• Minimum two (2) years of experience in food preparation and cooking.
• Minimum six (6) months of experience in a similar position as a line cook.
• Solid knowledge of standard cooking techniques, food safety, and sanitation practices.