Line Cook

Kith•West Hollywood, LA

27d•$21 - $24•Onsite

About The Position

The Line Cook will be a vital part of bringing the guest’s dining experience to life. By executing all menu items to brand standard, the Line Cook will be an essential part of the back-of-house team and overall restaurant/café operations. Working directly under the direction of Kitchen Manager, the Line Cook will focus primarily on the execution of all menu items, from prep work to plating and presentation. Working collaboratively with all back-of-house and front-of-house staff, to maintain a hygienic, safe, and operational efficient working space.

Requirements

Open & flexible availability, including but not limited to evenings, overnights, and weekends as well as Holidays.
Availability to consistently work weekends, special projects, drops/releases or as the business’ needs require.
Valid Food Handler License/Certificate or ServSafe License/Certificate is required
2+ years of experience in a high-volume and elevated dining environment
2+ years of experience in a commercial kitchen
2+ years of experience working with industrial kitchen equipment.
Multi-tasking while maintaining an upbeat and professional demeanor
Ability to lift and move 30lbs.
Ability to perform standard tasks that are related to retail operations including but not limited to, bending, twisting, and climbing ladders/step stools.
Ability to stand and walk for prolonged periods of time.
Detail oriented
Strong multitasker
Efficient listener and comfortable with following direction
Responsible and reliable
Career driven
A team-player

Responsibilities

Prepare, stock, and manage all necessary back-of-house and front-of-house supplies.
Prepare and execute all menu items, from start to finish (e.g., chopping vegetables, butchering meat, or preparing sauces).
Cook all menu items to ensure all brand/company standards are met.
Collaborate with all front-of-house and back-of-house staff, to ensure efficient operational flow.
Follow all the directions from the chef de cuisine or sous chef, while efficiently communicating with the entire staff.
Consistently ensure their direct and surrounding work areas are kept clean, hygienic, and overall safe for themselves and co-workers.
Familiarize themselves with all menu items, for improved efficiency, and any dietary/nutritional needs or requests.
Constantly clean up and monitor all preparatory stations, including any food storage areas.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Assist F&B leadership team with housekeeping responsibilities including but not limited to, dusting, sweeping, collection of trash, and other tasks traditionally associated with standard food & beverage operations.
On rare occasions, travel to support other F&B locations as required by business needs.
Oversee the preparation and execution of any in-store and off-site F&B events.