Line Cook

American Golf Corporation•Pomona, CA

5d•$18 - $20•Onsite

About The Position

The Cook is responsible for preparing high-quality food in accordance with established recipes, food safety standards, and presentation guidelines. This role supports daily kitchen operations by preparing menu items efficiently, maintaining a clean and organized work area, and helping deliver an exceptional dining experience for every guest.

Requirements

High school diploma or equivalent preferred.
Previous restaurant, food service, or commercial kitchen experience preferred.
Food Handler Certification or the ability to obtain one, as required by state or local regulations.
Knowledge of basic food preparation techniques, sanitation practices, and kitchen safety procedures.
Ability to follow standardized recipes and maintain consistent quality.
Strong organizational skills with the ability to prioritize multiple tasks in a fast-paced environment.
Ability to communicate effectively and work as part of a team.
Reliable attendance and a strong commitment to food quality and guest service.
Safely operate commercial kitchen equipment, including grills, ovens, fryers, broilers, slicers, mixers, knives, and other food preparation equipment.
Maintain a clean, organized, and sanitary kitchen while following all company, local, state, and federal food safety regulations.
Regularly stand, walk, bend, reach, lift, carry, push, and pull food products, supplies, and equipment weighing up to 50 pounds.
Work in a fast-paced kitchen environment with exposure to hot surfaces, open flames, steam, sharp utensils, cleaning chemicals, and refrigerated storage areas.
Maintain regular attendance and the flexibility to work mornings, evenings, weekends, holidays, and other schedules based on business needs.

Responsibilities

Prepare and cook menu items according to established recipes, portion standards, and quality expectations.
Set up and stock food preparation stations with the necessary ingredients and supplies.
Prepare meats, seafood, vegetables, sauces, and other ingredients for service.
Grill, sauté, roast, fry, bake, or prepare menu items using approved cooking methods.
Plate and garnish food to meet presentation standards before service.
Monitor food quality, taste, appearance, and temperature throughout preparation and service.
Label, date, rotate, and store food products following FIFO and food safety procedures.
Monitor inventory levels and communicate product shortages or quality concerns.
Maintain a clean, organized, and sanitized workstation, equipment, and kitchen throughout each shift.
Follow all company recipes, kitchen procedures, food safety standards, and health department regulations.
Assist with receiving, storing, and organizing deliveries as needed.
Support kitchen operations and work collaboratively with culinary and front-of-house team members.
Perform other duties as assigned.