Saint - Line Cook

Hofman Hospitality Group; Manhattan Beach (CA); On-site; USD 26,174 - 33,062; Part time

Job summary

Hofman Hospitality Group is seeking a part-time Line Cook at our Manhattan Beach location. Responsibilities include preparing food, maintaining cleanliness in the kitchen, and ensuring compliance with health standards. Candidates should have 1+ years of restaurant experience and a California food handler's card.

The ideal applicant is organized, works well under pressure, and has strong communication skills. Join our team and contribute to delivering exceptional dining experiences!

Qualifications

• Moderate verbal and written communication skills.
• Excellent interpersonal and conflict resolution skills.
• Ability to absorb and retain information quickly.

Responsibilities

• Prepare food items following standard recipes and procedures.
• Maintain cleanliness and organization of the cooking area.
• Comply with sanitation, health, and safety standards.

Skills

Communication skills

Interpersonal skills

Organizational skills

Ability to work under pressure

Integrity and professionalism

Basic math skills

Multi-tasking ability

Education

California food handler's card

Job description

Job Details

Location: Saint and Second Manhattan Beach - Manhattan Beach, CA 90266

Position Type: Part Time

Salary: $19.00 - $24.00 per hour

Shift: Any

Position Summary

Line Cooks prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards and following established food production recipes and procedures. Line Cooks are responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud.

Essential Duties and Responsibilities

• Working in a team environment with the ability to be an effective team player.
• Preparing, to order, all food items following standard recipes and procedures within specified time limits.
• Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer.
• Grilling, sautéing, deep‑frying, baking, broiling, etc. raw and prepped foods.
• Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques.
• Measuring and assembling ingredients and cooking items according to recipes and menu specifications.
• Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness.
• Following SDS book for proper guidelines for use of chemicals and sanitation products.
• Stocking/restocking items on the cooks’ line according to specifications.
• Washing and cleaning raw food products.
• Peeling, dicing, shredding, and slicing food products using manual and automatic equipment.
• Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well‑groomed hair and personal hygiene as established by Company policy.
• Display integrity and honesty in all aspects of your employment.
• Performing other duties as directed.

Qualifications (Knowledge, Skills, and Abilities)

• Moderate verbal and written communication skills.
• Excellent interpersonal and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Ability to remain calm while working under pressure in a fast‑paced environment.
• Ability to act with integrity and professionalism.
• Must possess proficient ability to communicate in English in an oral and written format.
• Ability to absorb and retain information quickly; ability to pass menu related tests.
• California food handlers card required.
• Basic mathematical skills.
• Basic reading and writing skills.
• Basic computer skills.
• Multi‑task oriented.

Minimum Qualifications

• Must be 18 years of age or older at the time of application.
• One or more years of full‑service restaurant experience.
• Willingness to work evenings and weekends as required.
• Knowledge of and ability to adhere to workplace safety procedures.
• Must be able to suggestively sell food and beverage items.

Preferred Qualifications

• Two or more years of full‑service restaurant experience.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member is regularly exposed to kitchen equipment (oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, chef’s knives, etc.). The team member must frequently communicate with coworkers. The team member is occasionally exposed to hazards including cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud.

Equal Employment Opportunity Statement

Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug‑free workplace, and complies with ADA regulations as applicable.