Line Cook (PT)

Proper Hospitality Careers•Culver City, CA

About The Position

The Line Cook prepares menu items according to approved recipes, yield guides, and production schedules, and supports kitchen operations through food preparation, workstation setup and breakdown, sanitation, and collaboration with the kitchen team. The role also contributes to guest satisfaction by responding courteously to guests and helping address concerns with leadership. The position requires at least one year of cook experience in a fast-paced kitchen, culinary training certification, a valid food handling certificate, and the ability to work varying schedules, including evenings, nights, weekends, and holidays. Proper Hospitality describes its workplace as grounded in care, excellence, creativity, and authenticity. The company says it invests in employee wellbeing, growth, and belonging through comprehensive benefits and development programs, and presents its Best Place to Work initiative as an ongoing commitment to its people and culture. Proper Hospitality is an equal-opportunity employer and considers qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.

Requirements

At least 1 year of experience as a cook in a fast-paced kitchen environment.
Certification of culinary training.
Valid food handling certificate.
Fluency in English, verbally and in writing.
Ability to perform basic mathematical calculations, including addition, subtraction, multiplication, and division.
Ability to read, write, and communicate legibly.
Working knowledge of cooking methods, ingredients, equipment, and kitchen procedures.
Strong organizational and time-management skills, with the ability to prioritize tasks effectively.
Attention to detail, speed, and accuracy in food preparation.
Ability to work efficiently under pressure in a fast-paced environment.
Strong teamwork and cross-departmental collaboration skills.
Flexibility to work varying schedules, including evenings, nights, weekends, and holidays.
Ability to stand, walk, and move continuously for extended periods; perform repetitive motions including bending, twisting, stooping, and reaching overhead and below the knees; and lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Ability to communicate effectively with guests, management, and colleagues.

Responsibilities

Prepare menu items according to approved recipes, yield guides, and production schedules.
Cut, fabricate, dice, mince, chop, and portion meats, fish, fowl, vegetables, fruits, and other food items to specifications.
Expand or condense recipes as required to meet business needs.
Keep kitchen work areas stocked with required tools, equipment, and supplies.
Maintain and update recipe cards, plating guides, production schedules, and reference photos.
Perform opening duties, including turning on specified equipment, filling steam tables, unlocking secured areas, and securing keys.
Set up the workstation with proper mise en place, tools, equipment, and supplies, and inspect the cleanliness and functionality of tools, equipment, and workstations.
Break down the workstation at the end of the shift; store, label, date, rotate, and secure food items; turn off equipment not needed for the next shift; and restock depleted items.
Comply with state health regulations, food safety standards, and hotel sanitation requirements.
Regularly disinfect and sanitize cutting boards, worktables, and preparation surfaces.
Follow proper food storage, labeling, dating, and FIFO rotation procedures.
Use equipment properly and only as intended; transport dirty pots, pans, and utensils to designated wash stations.
Anticipate guest needs and respond promptly, courteously, and professionally; maintain positive, personalized guest relations and tailor interactions to guest preferences when applicable.
Work with leadership to proactively resolve guest concerns and support guest satisfaction.
Maintain familiarity with hotel services, features, and local attractions to respond accurately to guest inquiries.
Meet with the Head Cook or Sous Chef to review assignments, anticipated business levels, and operational updates.
Attend pre-shift briefings and provide operational feedback when appropriate.
Assist other kitchen areas and departments as needed, collaborating with colleagues and guests while demonstrating the Proper Ethos.