Line Cook

GA SJ LLC; San Jose (CA); On-site; USD 26,000 - 32,000; Full time

Benefits offered by this job

401(k)

Employee discounts

Flexible schedule

Opportunity for advancement

Training & development

Job summary

The Grill on the Alley in San Jose, California is seeking an experienced Line Cook who takes pride in culinary craftsmanship, consistency, and exceptional food quality.

You will work closely with the Chef de Cuisine and the culinary team to execute refined dishes with precision, maintain presentation standards, manage mise en place, and ensure efficient service during high-volume periods, including evenings and weekends. Established in 1998, we value training and advancement.

Qualifications

• Prior professional Line Cook experience in an upscale, fine-dining, or comparable high-quality restaurant is strongly preferred.
• Strong knowledge of professional cooking techniques and kitchen operations.
• Experience preparing high-quality proteins, seafood, vegetables, sauces, and accompaniments.
• Ability to follow established recipes and consistently execute dishes to exact specifications.
• Excellent knife skills, organization, and mise en place management.
• Strong understanding of food safety, sanitation, and temperature-control procedures.
• Ability to work efficiently in a fast-paced, team-oriented culinary environment.
• Exceptional attention to detail and commitment to food quality and presentation.
• Professional attitude, reliability, and effective communication skills.
• Availability to work evenings, weekends, and holidays.
• Ability to obtain and maintain applicable California Food Handler certification.

Responsibilities

• Prepare and execute menu items according to established recipes, specifications, and presentation standards.
• Demonstrate proficiency in professional cooking techniques, including roasting, grilling, sautéing, and other essential culinary methods.
• Maintain exceptional standards of flavor, seasoning, texture, portion control, and plating.
• Prepare ingredients and organize mise en place to ensure efficient service execution.
• Coordinate cooking times and dish preparation with other kitchen stations and the Expo team.
• Inspect ingredients for freshness, quality, and proper handling.
• Maintain organized, clean, and properly stocked workstations throughout each shift.
• Follow established food safety, sanitation, temperature-control, and storage procedures.
• Minimize food waste through careful preparation, portioning, and ingredient management.
• Assist with daily preparation, inventory organization, and station readiness.
• Communicate effectively with culinary leadership and fellow kitchen team members.
• Maintain composure, efficiency, and attention to detail during high-volume service periods.

Skills

Line Cook experience

Cooking techniques

Proteins/Seafood prep

Recipes & consistency

Knife skills & mise en place

Food safety & sanitation

Fast-paced teamwork

Attention to detail

Communication skills

Evenings/weekends availability

California Food Handler cert

Job description

Benefits:

• 401(k)
• Employee discounts
• Flexible schedule
• Opportunity for advancement
• Training & development

Line Cook

The Grill on the Alley | San Jose, California

About The Grill on the Alley

Established in 1998, The Grill on the Alley is a distinguished downtown San Jose dining destination, offering contemporary American cuisine, premium steaks, exceptional seafood, and refined hospitality.

Our culinary philosophy combines the traditions of the American steakhouse with contemporary techniques, exceptional ingredients, and an unwavering commitment to culinary excellence.

Position Overview

The Grill on the Alley is seeking an experienced, dedicated, and detail-oriented Line Cook with a passion for culinary craftsmanship, consistency, and exceptional food quality.

The ideal candidate possesses strong foundational cooking skills, experience in a professional upscale kitchen, and the ability to execute refined dishes with precision while maintaining exceptional standards of presentation and efficiency.

This position works closely with the Chef de Cuisine, Sous Chef, and culinary team to deliver a consistently outstanding dining experience.

Key Responsibilities

• Prepare and execute menu items according to established recipes, specifications, and presentation standards.
• Demonstrate proficiency in professional cooking techniques, including roasting, grilling, sautéing, and other essential culinary methods.
• Maintain exceptional standards of flavor, seasoning, texture, portion control, and plating.
• Prepare ingredients and organize mise en place to ensure efficient service execution.
• Coordinate cooking times and dish preparation with other kitchen stations and the Expo team.
• Inspect ingredients for freshness, quality, and proper handling.
• Maintain organized, clean, and properly stocked workstations throughout each shift.
• Follow established food safety, sanitation, temperature-control, and storage procedures.
• Minimize food waste through careful preparation, portioning, and ingredient management.
• Assist with daily preparation, inventory organization, and station readiness.
• Communicate effectively with culinary leadership and fellow kitchen team members.
• Maintain composure, efficiency, and attention to detail during high-volume service periods.

Required Qualifications

• Prior professional Line Cook experience in an upscale, fine-dining, or comparable high-quality restaurant is strongly preferred.
• Strong knowledge of professional cooking techniques and kitchen operations.
• Experience preparing high-quality proteins, seafood, vegetables, sauces, and accompaniments.
• Ability to follow established recipes and consistently execute dishes to exact specifications.
• Excellent knife skills, organization, and mise en place management.
• Strong understanding of food safety, sanitation, and temperature-control procedures.
• Ability to work efficiently in a fast-paced, team-oriented culinary environment.
• Exceptional attention to detail and commitment to food quality and presentation.
• Professional attitude, reliability, and effective communication skills.
• Availability to work evenings, weekends, and holidays.
• Ability to obtain and maintain applicable California Food Handler certification.

Our Commitment to Excellence

At The Grill on the Alley, exceptional cuisine is the result of culinary discipline, teamwork, and dedication to the finest details.

We value culinary professionals who take pride in their craft, embrace continuous improvement, and contribute to the consistency and excellence of every dish served.

Compensation

Compensation: Compensation: $19.00–$23.00 per hour, based on experience and qualifications.

Where Culinary Innovation Meets the Art of Hospitality.