Line Cook

Behind The Scenes Catering & Events•San Diego, CA

9d•Onsite

About The Position

We're seeking an experienced and dedicated Line Chef for a high volume restaurant in La Jolla California. This restaurant is open for breakfast, lunch, and dinner and offers views of the coastline. In this position, you'll be responsible for preparing both hot and cold menu items with precision and creativity while maintaining our high standards for quality and presentation. This role requires technical skill, creative thinking, and the ability to thrive in a high-energy environment.

Requirements

1-3 years of experience in a professional kitchen, preferably in a similar caliber restaurant
Culinary school training or equivalent practical experience
Strong knowledge of cooking techniques, flavor combinations, and food preparation
Demonstrated proficiency with kitchen equipment and knife skills
Understanding of classical and contemporary cooking methods
Ability to read and execute standardized recipes
Physical stamina to stand for extended periods and lift up to 50 pounds
Excellent time management and organizational skills
Ability to work efficiently under pressure while maintaining quality standards
Strong communication and teamwork skills
Food Handler's certification and/or ServSafe certification
Passion for culinary arts and commitment to continuing education
Flexible availability including evenings, weekends, and holidays
Problem-solving aptitude and ability to adapt quickly to changing priorities

Responsibilities

Operate and maintain cooking equipment including grills, ovens, fryers, and sauté stations
Execute hot appetizers and entrées according to established recipes and presentation standards
Monitor appropriate cooking temperatures for various proteins and accompaniments
Manage multiple orders simultaneously during peak service periods
Coordinate timing with other stations to ensure dishes are served at optimal temperature
Maintain awareness of ticket times and communicate effectively with expeditor
Properly season dishes and perform final quality checks before serving
Promptly replenish mise en place during service while maintaining quality standards
Prepare and plate cold appetizers, salads, and desserts with precision and attention to detail
Ensure proper food handling and temperature control for all cold items
Execute precise knife work for garnishes and components
Maintain organized station with properly stored and labeled ingredients
Ensure freshness and quality of all raw ingredients
Collaborate with pastry team when handling dessert components
Create visually appealing presentations for cold dishes
Assist with daily prep work as assigned
Maintain immaculate station cleanliness throughout service
Practice proper food storage, labeling, and rotation
Follow and enforce all health department regulations and food safety protocols
Participate in pre-service lineups and post-service debriefs
Contribute to menu development and seasonal changes when appropriate
Assist with inventory management and minimizing food waste
Perform opening and closing duties according to kitchen checklists
Maintain professional communication with front-of-house staff