Line Cook

Pyramid Global Hospitality•Riverside, CA

21d•$18 - $20•Onsite

About The Position

The Line Cook supports the culinary team by assisting the Chef with the production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The role offers the opportunity to develop culinary skills, work with the culinary leadership team, and contribute to menus reflecting seasonal availability and the restaurant concept. The Cook helps maintain adequate kitchen production and is responsible for ingredient quality, consistent food preparation, and an orderly, sanitized work environment.

Requirements

1–3 years of experience working in a professional kitchen environment.
Active food handler’s certification or the ability to obtain it.
Willingness to work a variety of day, night, and weekend shifts.
Strong organizational skills.
Ability to work independently.
Ability to stand for long periods of time.
Ability to lift at least 50 pounds.
At least 21 years of age.
Desire to exceed expectations.
Energetic personality.

Responsibilities

Develop knowledge and skills in cooking methods and procedures, including grilling, sautéing, and frying.
Use knives and various kitchen equipment.
Follow and recreate recipes.
Maintain consistency in food preparation.
Help minimize food waste through cross-utilization.
Set up workstations with the needed ingredients and cooking equipment.
Prepare cooking ingredients, including chopping and peeling vegetables and cutting meat.
Keep the kitchen environment sanitized and orderly.
Ensure food and other items are stored properly.
Be responsible for the quality of ingredients.
Assist the Chef with food production and fabrication for kitchen preparation, cafeteria, banquets, dining room, and fine dining.
Help maintain adequate kitchen production levels.