Line Cook(FT- 2787)

Lake Seminole Square; Cupertino (CA); On-site; USD 36,000 - 45,000; Full time

Benefits offered by this job

Medical, Dental, Vision insurance

HSA and FSA options

Life and Disability coverage

401(k) with company match

Referral Bonus Program

Job summary

THE FORUM is recruiting for a hospitality focused Line Cook to join our team. The Line Cook assists in preparing all food while maintaining the highest quality standards. Must be able to work at all production stations including Ridge Hot Line, Ridge Pantry, Bistro Line, and special events.

Hourly Wage: $24.37‑$31.19 with $2.00 weekend differential. Schedule: 12:00pm‑8:30pm; must be available weekends/holidays. We offer comprehensive benefits and growth opportunities to a mission‑driven team.

Qualifications

• Minimum 2 years of basic line cooking experience in a high‑quality restaurant, country club, hotel, or senior living industry preferred.
• Ability to read and communicate in English.
• Advanced knife skills including classic cuts and proper use of a guide hand.

Responsibilities

• Prepares bulk production items including cleaning, cutting fruits and vegetables, and preparing salads and condiments.
• Maintains a safe, clean, and sanitary workspace in compliance with health policies.
• Assists with deliveries, organization of dry storage, walk‑ins, and freezers with proper rotation.
• Assists dishwashers with dish and ware washing and general cleaning duties.
• Stores all food items properly with proper rotation to avoid spoilage and waste.
• Follows daily production sheets and maintains personal hygiene and dress code.

Skills

Knife skills

Meat fabrication

Seafood fabrication

POS system

English required

Team player

Line cook experience

Tools

POS system

Job description

When you work at THE FORUM, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life!

THE FORUM is recruiting for a hospitality focused Line Cook to join our team! The Line Cook assists in preparing all food while maintaining the highest quality standards. Ensures safe handling of all food and ingredients. Possesses strong knowledge of Meat, Seafood, and Poultry fabrication. Ability to successfully produce all basic soups and sauces. Ability to comfortably work at all production stations such as the Ridge Hot Line, the Ridge Pantry, the Bistro Line, Special Events, and Holiday Events

Hourly Wage: $ 24.37- $ 31.19

Weekend Shift Differential Pay : $ 2.00 per hour

Shift Schedule: 12:00pm-8:30pm. Must be available to work on the weekends and holidays.

Why You'll Love Working Here

• Medical, Dental, and Vision insurance; HSA and FSA options
• Life and Disability coverage (basic and voluntary)
• Voluntary Accident, Critical Illness, Identity & Fraud Protection, and Pet Insurance
• Competitive benefits and 401(k) with company match
• Referral Bonus Program - Up to $500 per referral!
• Generous PTO, Paid Holidays and Bereavement Leaves
• Employee Assistance Program & a Safe and clean work environment
• Birthday Celebration, Service Tenure Awards and Monthly Employee Engagement Activities
• Career Advancement Opportunities
• Tuition Reimbursement Program
• A warm, engaging, and mission-driven workplace where your impact truly matters

Here are a few of the daily responsibilities of a Line Cook:

• Prepares bulk production items including clean, cuts fruits and vegetables and prepares salads, fruit plates, condiments, etc.
• Maintains a safe, clean, and sanitary workspace in compliance with all health and sanitation policies and procedures.
• Assists with receiving deliveries, puts away deliveries when needed, and assists with the organization of dry storage, walk‑ins, and freezer using proper rotation practices.
• Assists Dishwashers as needed/assigned with dish and ware washing, general cleaning duties, and receiving.
• Stores all food items properly and follows proper rotation practices to avoid spoilage and waste.
• Follow instructions on daily production sheets.
• Maintains acceptable standards of personal hygiene and complies with department dress code.
• Attends in-service training and education sessions as assigned.

Here are a few of the qualifications we need you to have:

• Knowledge for the preparation of dressings, vinaigrettes, cold/hot sauces, and soups.
• Ability to proficiently prepare buffet display items such as cheese, fruit, crudité, charcuterie.
• Advanced knife skills including proper use of guide hand and classic cuts (brunoise, dice, julienne, rough chop).
• Proficient in cooking Sauté, poach, fry, broil.
• Proficient in the production of soups and sauces including Mother Sauces and derivatives.
• Proficient in meat butchery and seafood fabrication.
• Ability to use Point of Sale system (POS).
• Must be able to read and communicate in English
• Ability to work productively in a team environment.
• Knowledge of kitchen equipment operation and maintenane. Some knowledge of nutrition and diet.
• A mininum of 2 years of basic line cooking experience within a high-quality restaurant, country club, hotel, or senior living industry preferred as a cook in a hotel, restaurent, club, or similar institution.

EEO Employer