Line Cook (Part Time)

Cosm•Inglewood, CA

About The Position

The Line Cook plays a critical role in delivering high-quality, consistent food by executing recipes with precision, maintaining a clean and organized kitchen, and supporting a connected, service-oriented team environment. The role ensures every dish meets company standards and contributes to a memorable guest experience. The Line Cook collaborates with team members and leadership, prepares and maintains assigned stations, follows food safety and allergen procedures, minimizes waste, and uses kitchen equipment and knives safely. The position requires working a variety of shifts based on operational needs, including late hours, holidays, and weekends.

Requirements

At least 2 years of previous culinary experience.
Excellent communication and professional interpersonal skills.
Food Handler Card, or ability to obtain one within the required timeframe.
Passion for food and dedication to exceptional dining experiences.
Must be at least 18 years old at the time of employment.
Must be of legal age to work unrestricted hours under applicable local ordinances and state laws.
Must be able to work a variety of shifts based on operational needs, including late hours, holidays, and weekends.
Good time management and communication skills.
Ability to continuously stand and walk, and lift up to 10 pounds.
Ability to frequently bend, squat, reach overhead, and lift up to 20 pounds.
Ability to seldom sit, climb, push, pull, and lift over 50 pounds.

Responsibilities

Bring the Pillars of Service—Connected, Optimistic, Service Oriented, and Memorable—to life through interactions with team members and guests.
Support team members to promote accuracy, speed of service, and overall kitchen success.
Communicate effectively with team members and leadership to maintain smooth operations.
Follow leadership direction with a positive, optimistic, and team-first mindset.
Contribute to a collaborative, high-performance kitchen culture.
Execute recipes and preparation standards precisely to ensure consistency and quality.
Maintain knowledge of menu items and station responsibilities.
Prepare and maintain assigned stations to support anticipated business levels.
Ensure dishes meet or exceed company standards.
Track and minimize waste through proper product utilization.
Follow food safety, handling, labeling, and allergen procedures.
Label, date, and rotate food products according to shelf-life standards.
Comply with health department regulations and company policies.
Maintain a clean, organized kitchen across prep, cooking, storage, and floor areas, using clean-as-you-go practices.
Ensure proper storage and organization in refrigeration and dry storage areas.
Use kitchen equipment and knives safely and properly.
Follow company and state safety guidelines.
Perform essential job functions, with or without reasonable accommodation, while following company policies and procedures.