Line Cook

Discovery Cube•Santa Ana, CA

37d•$21 - $22•Onsite

About The Position

Come join the fun and make a difference with Discovery Cube! For over 25 years, we've been inspiring kids and educators alike with our hands-on science education initiatives and interactive exhibits. Our four core initiatives - STEM proficiency, early childhood education, healthy living, and environmental stewardship - are future-forward in promoting life-long-learning. Plus, with our immersive campuses in Orange County and Los Angeles, as well as our educational outreach programs, there are endless opportunities for learning exploration. As a prominent advocate for modern science education, we believe in empowering our learners with real-world applications and spotlighting science as a solution and force for good. Don't miss out on the excitement and join our important mission today! Position Summary The Line Cook supports the Head Cook and kitchen management team by executing daily café and kitchen operations. This role is responsible for preparing high-quality food according to established recipes, maintaining a clean and safe kitchen environment, and ensuring compliance with health and sanitation standards. The Assistant Cook contributes to a positive, efficient, and well-coordinated back-of-house team and helps maintain smooth service flow by following direction, communicating effectively, and upholding Discovery Cube’s quality standards. This role reports to the Head Chef and Kitchen Management Team.

Requirements

Minimum 3 years of experience in food & beverage, hospitality, or restaurant kitchen operations.
High school diploma or equivalent.
Demonstrated knife skills and ability to work multiple cooking stations.
Familiarity with food rotation, labeling, and waste-reduction practices.
Valid Food Handler’s Permit or ability to obtain required certifications (e.g., ServSafe).
Ability to work flexible hours, including early mornings, weekends, holidays, and special events.
Ability to lift 30–50 lbs., tolerate hot and cold environments, and stand for extended periods in a fast-paced kitchen.
Weekend availability.

Nice To Haves

Back-of-house experience in a café, museum café, coffee shop, or quick-service environment.
Culinary coursework or certificate from a recognized culinary training program.
Experience supporting menu changes or providing feedback on recipe execution.
Familiarity with food safety regulations, sanitation practices, and allergen-safe workflows.
Ability to work efficiently and maintain focus in a fast-paced, high-volume setting.

Responsibilities

Prepare ingredients according to prep lists, portion standards, and station requirements provided by the Head Cook.
Execute menu items accurately by following recipes, plating guidelines, and established presentation standards.
Coordinate timing with other cooks to ensure all components of dishes are completed and served together.
Work across multiple stations (grill, sauté, fry, prep, pantry) as assigned.
Properly store, label, and rotate ingredients using FIFO and all food safety protocols.
Assist with receiving deliveries, stocking inventory, and organizing walk-ins and dry storage areas.
Monitor cooking and holding temperatures to ensure all food is served safely and consistently.
Conduct basic quality checks on ingredients to identify spoilage or inconsistencies.
Practice proper portioning and prep-level management to minimize waste.
Follow sanitation, allergen-awareness, and cross-contamination prevention procedures at all times.
Maintain accurate prep sheets, waste logs, and temperature logs; report findings to the Head Cook.
Provide station updates to assist with inventory counts and ordering needs.
Assist with updating prep lists or station sheets when menu changes occur.
Promptly report equipment issues, low-stock items, or safety concerns to the Head Cook or kitchen management.
Participate in scheduled trainings, team meetings, and performance discussions.
Complete additional BOH tasks assigned by kitchen leadership.