Line Cook: Precision Prep & Plating Mastery

Lodge Bread Co., LLC; Los Angeles (CA); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Training & development

Job summary

Lodge Bread Co., LLC in Los Angeles, CA is seeking a line cook responsible for the accurate and efficient preparation of hot foods, including meats, seafood, vegetables, soups, and other menu items. You will portion ingredients, plate and garnish dishes, and maintain a clean, organized kitchen to ensure consistent quality and presentation.

The role requires following recipes and standards, managing station inventory during peak hours, and supporting the kitchen team through closing procedures

Qualifications

• Minimum two (2) years of experience in food preparation and cooking.
• Solid knowledge of standard cooking techniques, food safety, and sanitation practices.

Responsibilities

• Prepare meats, seafood, poultry, vegetables, and other foods using roasting, grilling, frying, and sautéing.
• Ensure consistent food quality by following recipes, portions, and presentation standards.
• Maintain adequate product levels at kitchen stations during peak hours.
• Keep grills, fryers, ovens, burners, refrigerators, and prep tables clean and organized.
• Portion, season, marinate, bread, or batter ingredients as needed.
• Plate and decorate food according to Lodge Bread Company standards.
• Label and rotate all food products per safety standards.
• Support general prep tasks during low activity periods.
• Close stations properly and participate in staff meetings.
• Perform other duties assigned by the Kitchen Manager or on-duty manager.

Skills

Food preparation

Cooking techniques

Food safety

Quality control

Job description

Lodge Bread Co., LLC in Los Angeles, CA is seeking a line cook responsible for the accurate and efficient preparation of hot foods, including meats, seafood, vegetables, soups, and other menu items. You will portion ingredients, plate and garnish dishes, and maintain a clean, organized kitchen to ensure consistent quality and presentation.

The role requires following recipes and standards, managing station inventory during peak hours, and supporting the kitchen team through closing procedures