Line Cook Sauté Grill

Skirball Cultural Center; Los Angeles (CA); On-site; USD 28,413 - 40,467; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

403b retirement plan

Vacation and additional PTO

Job summary

A renowned cultural institution in Los Angeles is seeking a detail-oriented Line Cook to uphold culinary excellence in the kitchen. The ideal candidate has 1-3 years of experience in a high-volume environment and strong knife skills. Responsibilities include managing grill and sauté stations, maintaining quality control, and prepping ingredients efficiently. This full-time position offers a flexible schedule and competitive compensation, including benefits.

Qualifications

• 1–3 years of experience in a high-volume, scratch-kitchen environment.
• Ability to stand for long periods and lift up to 50 lbs.
• Expertise in prepping meats, seafood, poultry, and vegetables.

Responsibilities

• Execute high-volume service on grill and sauté stations.
• Maintain quality control for ingredients and dishes.
• Prep and organize your station for seamless service.

Skills

Strong knife skills

Mastery of various cooking techniques

Ability to follow recipe specifications

Detail-oriented

Cool under pressure

Education

Valid Food Handler's Permit (e.g., ServSafe)

Job description

Reports To : Executive Sous Chef

Status : Full-Time, Non-Exempt; Flexible work schedule, Tuesday – Sunday, some evenings

Compensation : $25.00 per hour + Benefits including health, dental, vision, 403b retirement, vacation and addition PTO

Position Overview

As a Line Cook at Skirball Cultural Center, you are the heart of the kitchen. We are looking for a precision-driven professional to command the Sauté and Grill stations. You won\u2019t just follow recipes; you will uphold the culinary integrity of our brand, ensuring every plate leaving the window meets our rigorous standards for temperature, seasoning, and aesthetic presentation.

Key Responsibilities

• Station Excellence : Execute high-volume service on the grill and sauté stations, managing multiple tickets with timing and precision.
• Quality Control : Maintain 100% accountability for the quality of every ingredient used and every dish served.
• Mise en Place : Expertly prep meats, seafood, poultry, and vegetables; portion and organize your station for a seamless service.
• Sanitation & Safety: Maintain a pristine workspace according to health department standards and internal HACCP protocols.
• Collaboration : Communicate effectively with the Chef team and Front of House to ensure a smooth flow of service.

Technical Qualifications

• Experience : 1–3 years of experience in a high-volume, scratch-kitchen environment (Restaurant, Hotel, or Resort).
• Skill Set : Strong knife skills and mastery of various cooking techniques (searing, braising, reduction, grilling).
• Compliance : Ability to follow complex recipe specifications and portioning guidelines strictly.
• Physicality : Ability to stand for long periods, work in high-heat environments, and lift up to 50 lbs.
• Certification : Valid Food Handler's Permit (e.g., ServSafe) required upon hire.

The Ideal Candidate Is

• Detail-Oriented : You notice the difference between "medium-rare" and "medium" at a glance.
• Cool Under Pressure : You thrive in the "weeds" and maintain a professional demeanor during peak rushes.
• A Lifelong Learner : You are open to feedback and looking to sharpen your culinary techniques under the guidance of our Executive Sous Chef.