Line Cook

Paylocity; Palo Alto (CA); On-site; USD 25,000 - 32,000; Part time

Job summary

Pacific Catch, Inc. is seeking an experienced Line Cook in California for a part-time, hourly, non-exempt position. Expect nights and weekends with a focus on hospitality and first-class service to guests.

The role reports to the Chef and requires a minimum of 1 year in a high-volume restaurant, with adherence to food safety and teamwork. Compensation ranges from $18.00 to $23.00 per hour, with on-site duties and flexible scheduling.

Qualifications

• Minimum of 1 year line cook experience in a high-volume, full-service restaurant.
• Ability to stand for up to 5 hours.
• Willingness to work nights and weekends.

Responsibilities

• Punctual, strong work ethic and commitment to excellence.
• Highly reliable, responsible, honest and team-focused.
• Follow all safety guidelines for food quality, cleanliness and hygiene.
• Wash hands before and throughout the shift and between prep items.
• Cook all products to proper temperature and quality standards.
• Maintain a clean, organized workstation and equipment.
• Set up and break down the station daily and prep levels for the next shift.
• Be open to feedback and cross-training in multiple positions.

Skills

Line cook experience

Job description

Description

Line Cook

We are looking for Experienced Line Cooks that believe in treating our Guests with first-class service and incredible hospitality! The Pacific Catch, Inc. family strives to attract, nurture, and retain exceptional individuals who embrace and live out the company's Core Values, Hospitality Standards, and Team Member Standards in all their work activities and interactions with Guests and fellow Team Members.

We strongly believe that the success of our restaurants and brand is a direct result of the quality and dedication of our people, and we are committed to offering an extraordinary opportunity for personal and professional growth, and a fun and inclusive work environment where people feel cared for and valued.

REPORTS TO

Chef

SCHEDULE

This is a part-time, hourly, non-exempt position. Hours may be different every week and schedules are not set nor guaranteed but will likely include nights and weekends.

RESPONSIBILITIES OF THE LINE COOK

• Punctual, strong work ethic and commitment to excellence
• Highly reliable, responsible, honest and focused on supporting the team at all times
• Follow all company safety guidelines to the highest level which include personal standards, food quality standards, cleanliness, sanitation, and hygiene
• Wash hands before and throughout the shift, and always between prepping items
• Ensure that all food meets safety, quality, and presentation standards
• Cook all products in a timely manner and to the proper temperature
• Maintain a clean, organized, and efficient workstation (tables, walls, shelves, grills, broilers, fryers, burners, ovens, ranges, and refrigeration equipment), cleaning as you go
• Exercise care with all utensils, dishes, and equipment to ensure minimum breakage
• Set up and break down the station daily. Ensure proper prep levels are maintained for the next shift
• Assist in food prep assignments during off-peak periods as needed
• Read all notices for BOH team members and attend all team member meetings
• Openness to constructive feedback and being coached/mentored
• Openness to being cross trained in multiple restaurant positions
• Per business needs, you may be asked to perform other related duties

COMPENSATION

$18.00-$23.00 per hour

Requirements

REQUIRED EXPERIENCE AND SKILL SET

• Minimum of 1 year line cook experience in a high volume, full-service restaurant

PHYSICAL

• Ability to stand and exert well-paced mobility for periods of up to 5 hours in length
• Ability to reach, bend, stoop, and frequently lift up to 50 pounds in weight.