Line Cook

Kyu NY • Los Angeles, CA

87d • $22 - $27 • Onsite

About The Position

The Line Cook at KYU is an essential role for preparing high-quality meals and contributing to our talented team. We are seeking a passionate and hardworking individual who can follow standard recipes and execute dishes to our high standards. Line Cooks at KYU are driven culinary professionals who work closely with the CDC and Sous Chefs to efficiently and consistently execute the menu. This role requires a strong understanding of cooking methods, ingredients, equipment, and processes. As a Line Cook, you will take ownership of preparing ingredients, managing your station, and creating dishes according to restaurant recipes and specifications. Strong communication and multitasking skills are crucial for success. Ultimately, you will play a key role in ensuring customer satisfaction and contributing to the growth of our restaurant.

Requirements

• High school diploma or equivalent qualification.
• Certificate in Culinary Arts or related experience.
• Minimum of 2 years of experience in a similar role.
• In-depth knowledge of restaurant best practices and cooking methods.
• Excellent communication and organizational skills.
• Strong multitasking abilities.
• Ability to work cooperatively and efficiently as part of a team.
• Extensive experience working in busy restaurant environments.
• 3 to 5+ years of experience in a cook position.
• Fine dining experience.
• Attention to detail.
• Motivated and self-directed.
• Pride in service and a constant desire to grow within the craft.
• Tactful and clear communication.
• Excellent time management.
• A proactive and positive attitude.

Responsibilities

• Properly set up and stock the station for service.
• Follow instructions provided by the Chef Team.
• Ensure that food preparation and storage areas meet health and safety standards.
• Maintain inventory and supplies.
• Collaborate with kitchen staff to properly prepare menu items.
• Prepare for food service.
• Cook menu items in cooperation with the kitchen team.
• Monitor tickets, including allergy and special-request notes.
• Keep the station clean, organized, and efficient.
• Rotate inventory correctly.
• Ensure adherence to all nutrition and sanitation standards.
• Monitor and report inventory needs to the Sous Chef.
• Plate dishes carefully.
• Double-check that all dish components are ready for expo.

Benefits

• Medical insurance.
• Dental and vision insurance options.
• Paid time off.
• Referral program.
• Employee dining discounts.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED