Line Cook - PT & FT

Hope the Mission; Los Angeles (CA); On-site; USD 29,000 - 32,000; Full time

Job summary

Hope the Mission in Los Angeles, CA, is seeking a Line Cook for part-time and full-time roles in a high-volume kitchen. The Line Cook will prepare and cook a wide range of dishes, follow precise recipes, and support the kitchen, bakery, dish, and events teams to maintain quality and safety standards.

The role requires strong execution under pressure, knife skills, and adherence to food safety regulations. Must pass background checks and be legally authorized to work in the United States.

Qualifications

• Minimum three years of culinary experience required.
• Minimum two years of line cook experience in a professional kitchen required.
• High-volume production experience preferred.
• Culinary degree preferred.
• High school diploma or GED preferred.
• Ability to read and follow recipes accurately.
• Understanding of knife handling and kitchen safety.
• Commitment to serving individuals and families experiencing homelessness.

Responsibilities

• Food Production & Recipe Execution: Prepare and cook a wide range of dishes including meats, seafood, vegetables, and other ingredients using proper culinary techniques.
• Quality Control & Food Safety: Monitor consistency and presentation of all food items and make adjustments as needed.
• Equipment Operation & Maintenance: Operate, maintain, and clean all kitchen equipment including scales, ovens, stovetops, braising pans, steam kettles, steamers, grills, and flat tops.
• Inventory & Storage: Restock inventory and assist with putting away daily deliveries; organize and clean all kitchen areas.
• Team Support & Cross-Functional Assistance: Train and mentor less experienced cooks and prep cooks; work with volunteers and other teams; assist with staff meals, events and catering.

Skills

Scratch cooking

Food safety

Multitasking

Teamwork

Knife handling

Temperature control

Equipment operation

Education

Culinary degree

High school diploma/GED

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Line Cook - PT & FT

Manual Labor North Hills, CA, US

28 days ago Requisition ID: 2237

Salary Range: $21.50 To $23.50 Hourly

Hope Mission Statement

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

Position Purpose and Summary

HTM's kitchen produces thousands of scratch-cooked meals every day. That production depends on cooks who know their craft, work with precision under pressure, and execute at high volume without sacrificing quality. The Line Cook is the technical core of that operation.

Reporting to the Chef de Cuisine, the Line Cook prepares and cooks food across HTM's meal production. This includes executing recipes accurately, maintaining quality and consistency at every station, keeping workspaces clean and organized, supporting inventory and food safety procedures, and assisting the bakery, dish, and events teams as needed.

The standard is not effort — it is execution. Recipes are followed precisely. Food safety is non-negotiable. At HTM, what comes off the line reflects the value the organization places on the people it serves. That is the context in which this work happens every day.

Responsibilities

Food Production & Recipe Execution

Prepare and cook a wide range of dishes including meats, seafood, vegetables, and other ingredients using proper culinary techniques

Execute recipes accurately and consistently according to standards set by the Chef de Cuisine and Executive Chef

Create sauces, marinades, bases, mixes, stocks, and broths in accordance with company recipes and techniques

Apportion and serve food to residents, employees, or patrons as directed

Assist with cooking food according to menus, special dietary or nutritional restrictions, and portion requirements

Quality Control & Food Safety

Monitor consistency and presentation of all food items and make adjustments as needed

Follow all food safety regulations and sanitation standards at all times

Maintain a clean and sanitary workstation throughout the entire shift

Inspect and clean all equipment, kitchen appliances, and work areas to ensure a functional and hygienic environment

Follow FIFO procedures; rotate and properly store all food items

Equipment Operation & Maintenance

Operate, maintain, and clean all kitchen equipment including scales, ovens, stovetops, braising pans, steam kettles, steamers, grills, and flat tops

Maintain and organize kitchen tools and utensils to ensure they are clean and in good working condition

Report any equipment malfunctions or safety hazards to the Chef de Cuisine promptly

Inventory & Storage

Restock inventory and assist with putting away daily deliveries

Notify the Chef de Cuisine of any low stock levels

Organize and clean all kitchen areas including dry storage, refrigeration, and freezer storage

Team Support & Cross-Functional Assistance

Assist in training and mentoring less experienced cooks and prep cooks

Work with volunteers and workers who support meal preparation and service

Assist the bakery team, dish team, and other Food Services team members as needed

Assist with staff meals, special events, and catering as needed

Perform other duties as assigned

Requirements

Must pass pre-employment background check

Must pass pre-employment and ongoing drug and alcohol screenings

Must provide proof of legal authorization to work in the United States

Must comply with all HTM policies including safety, confidentiality, conduct, and HIPAA standards

Food Handler Certification required or must be obtained upon hire

Ability to stand for extended periods throughout the full duration of the shift

Ability to carry, lift, push, and pull up to 50 lbs.

Ability to bend, stoop, squat, kneel, twist, and reach overhead regularly

Ability to perform repetitive hand and wrist motions throughout the shift

Ability to work weekends and holidays as required

Full-Time | Non-Exempt classification

Qualifications

Minimum three years of culinary experience required

Minimum two years of line cook experience in a professional kitchen required

High-volume production experience preferred

Culinary degree preferred

High school diploma or GED preferred

Ability to read and follow recipes accurately

Understanding of knife handling and kitchen safety

Commitment to serving individuals and families experiencing homelessness

Skills

Proficiency in scratch-cooking techniques across a range of proteins, vegetables, and prepared items

Knowledge of food safety regulations, sanitation standards, and temperature control requirements

Ability to execute recipes with precision and maintain consistency across high-volume production

Ability to operate and maintain commercial kitchen equipment safely and effectively

Strong organizational and multitasking skills with attention to detail under time constraints

Ability to work calmly and effectively under pressure in a fast-paced environment

Ability to follow direction from the Chef de Cuisine and Executive Chef

Ability to work collaboratively with kitchen staff, volunteers, and team members across departments

Mandatory Requirements

Background Screening – Employment is contingent upon the successful completion of background checks as required per worksite.

Drug and Alcohol Testing – Candidates must pass pre-employment and ongoing drug and alcohol screenings in accordance with company policy.

Motor Vehicle Record (MVR) Check – For roles requiring driving, employment is contingent upon an acceptable driving record.

Legal Eligibility to Work – Candidates must provide proof of legal authorization to work in the US.

Compliance with Company Policies and HIPAA standards – All employees must comply with company policies, including safety, confidentiality, and conduct standards.

Physical, Demands, Environmental Conditions, Equipment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. The employee is required to: walk and climb stairs; stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis; grasp, push, pull objects such as files, file cabinet drawers, and reach overhead; handle, finger, grasp and feel objects and equipment; reach with hands and arms; be mobile by moving oneself from place to place quickly and easily; repeat various motions with the wrists, hands, and fingers; be able to perform visual activities for (including, but not limited to) administrative and clerical tasks; ability to lift up to 25 lbs.; communicate, receive and exchange ideas, information by means of the spoken and written word; drive vehicles in and around Los Angeles County; be able to enter various buildings that may require climbing stairs; be periodically subjected to outside environmental conditions. The employee may work in proximity to service animals and emotional support animals; use a desktop and/or laptop computer; various office machines. Complete all required forms in personal writing.

Work Environment

The employee may be in contact with individuals and families in crisis who may be ill, using alcohol and drugs, andwho may not be attentive to basic personal hygiene, health and safety practices. The employee may experience anumber of unpleasant sensory demands associated with the participants’ use of alcohol and drugs, and lack of personalhygiene. The employee must be ready to respond quickly and effectively to many types of situations, includingcrisis situations and potentially hostile situations. The noise level in the work environment is usually moderate inan office setting. Sometimes work may become stressful when working under pressure or in crisis intervention.

EEO: HTM (Hope the Mission) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HTM complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training.

HTM will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if HTM is concerned about a conviction that is directly related to the job, you will be given the chance to explain the circumstances surrounding the conviction, provide mitigating evidence, or challenge the accuracy of the background report. Find out more about the Fair Chance Act by visiting the California Department of Fair Employment and Housing’s Fair Chance Act webpage.

Full-time and part-time positions are available; PM and AM shifts.

Responsibilities

Food Production & Recipe Execution

• Prepare and cook a wide range of dishes including meats, seafood, vegetables, and other ingredients using proper culinary techniques

• Execute recipes accurately and consistently according to standards set by the Chef de Cuisine and Executive Chef

• Create sauces, marinades, bases, mixes, stocks, and broths in accordance with company recipes and techniques

• Apportion and serve food to residents, employees, or patrons as directed

• Assist with cooking food according to menus, special dietary or nutritional restrictions, and portion requirements

Quality Control & Food Safety

• Monitor consistency and presentation of all food items and make adjustments as needed

• Follow all food safety regulations and sanitation standards at all times

• Maintain a clean and sanitary workstation throughout the entire shift

• Inspect and clean all equipment, kitchen appliances, and work areas to ensure a functional and hygienic environment

• Follow FIFO procedures; rotate and properly store all food items

Equipment Operation & Maintenance

• Operate, maintain, and clean all kitchen equipment including scales, ovens, stovetops, braising pans, steam kettles, steamers, grills, and flat tops

• Maintain and organize kitchen tools and utensils to ensure they are clean and in good working condition

• Report any equipment malfunctions or safety hazards to the Chef de Cuisine promptly

Inventory & Storage

• Restock inventory and assist with putting away daily deliveries

• Notify the Chef de Cuisine of any low stock levels

• Organize and clean all kitchen areas including dry storage, refrigeration, and freezer storage

Team Support & Cross-Functional Assistance

• Assist in training and mentoring less experienced cooks and prep cooks

• Work with volunteers and workers who support meal preparation and service

• Assist the bakery team, dish team, and other Food Services team members as needed

• Assist with staff meals, special events, and catering as needed

• Perform other duties as assigned

Requirements

• Must pass pre-employment background check

• Must pass pre-employment and ongoing drug and alcohol screenings

• Must provide proof of legal authorization to work in the United States

• Must comply with all HTM policies including safety, confidentiality, conduct, and HIPAA standards

• Food Handler Certification required or must be obtained upon hire

• Ability to stand for extended periods throughout the full duration of the shift

• Ability to carry, lift, push, and pull up to 50 lbs.

• Ability to bend, stoop, squat, kneel, twist, and reach overhead regularly

• Ability to perform repetitive hand and wrist motions throughout the shift

• Ability to work weekends and holidays as required

• Full-Time | Non-Exempt classification

Qualifications

• Minimum three years of culinary experience required

• Minimum two years of line cook experience in a professional kitchen required

• High-volume production experience preferred

• Culinary degree preferred

• High school diploma or GED preferred

• Ability to read and follow recipes accurately

• Understanding of knife handling and kitchen safety

• Commitment to serving individuals and families experiencing homelessness

Skills

• Proficiency in scratch-cooking techniques across a range of proteins, vegetables, and prepared items

• Knowledge of food safety regulations, sanitation standards, and temperature control requirements

• Ability to execute recipes with precision and maintain consistency across high-volume production

• Ability to operate and maintain commercial kitchen equipment safely and effectively

• Strong organizational and multitasking skills with attention to detail under time constraints

• Ability to work calmly and effectively under pressure in a fast-paced environment

• Ability to follow direction from the Chef de Cuisine and Executive Chef

• Ability to work collaboratively with kitchen staff, volunteers, and team members across departments

Mandatory Requirements

• Background Screening – Employment is contingent upon the successful completion of background checks as required per worksite.

• Drug and Alcohol Testing – Candidates must pass pre-employment and ongoing drug and alcohol screenings in accordance with company policy.

• Motor Vehicle Record (MVR) Check – For roles requiring driving, employment is contingent upon an acceptable driving record.

• Legal Eligibility to Work – Candidates must provide proof of legal authorization to work in the US.

• Compliance with Company Policies and HIPAA standards – All employees must comply with company policies, including safety, confidentiality, and conduct standards.