Line Cook

Hope The Mission•Los Angeles, CA

13d•Onsite

About The Position

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.

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
Minimum three years of culinary experience required
Minimum two years of line cook experience in a professional kitchen required
Ability to read and follow recipes accurately
Understanding of knife handling and kitchen safety
Commitment to serving individuals and families experiencing homelessness
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

Nice To Haves

High-volume production experience preferred
Culinary degree preferred
High school diploma or GED preferred

Responsibilities

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
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
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
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
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