Line Cook

Acme Ventures•Los Angeles, CA

12d•Onsite

About The Position

Nestled in the heart of the Cumulus District, Picala brings the vibrant spirit of Spain to Culver City, CA with a menu rooted in bold flavors, seasonal freshness, and the artistry of the wood fire grill. Every dish is crafted with market-fresh ingredients from local purveyors and inspired by Spain’s rich culinary traditions. Picala is being helmed by Chef Luis Sierra (previously Executive Chef at Estela, La Vara & Lulu) with old-world, rustic techniques executed with modern precision. Picala is in Los Angeles and we’re building something truly special from the ground up as part of Acme Hospitality, a renowned restaurant group known for creating exceptional dining experiences and vibrant community spaces. We’re seeking passionate, curious, and hospitality-driven team members to join our inaugural opening crew and help shape the guest experience from day one.

Requirements

2 to 3 years experience as a Line Cook in a professional kitchen.
Elevated knowledge of cooking techniques, food preparation methods, and culinary terminology.
Comfortability with kitchen equipment and utensils.
Ability to follow recipes and instructions accurately.
Strong knowledge of food safety and sanitation practices.
Excellent organizational and multitasking skills.
Ability to work in a fast-paced, high-pressure environment.
Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a crowded kitchen.
Flexibility to work in shifts, including evenings, weekends, and holidays.
Current State Food Handler Card.

Nice To Haves

Culinary degree or relevant certification (optional but preferred).

Responsibilities

Prepare and cook food items according to standardized recipes and menu specifications.
Ensure that all ingredients are properly measured, weighed, and prepared before cooking.
Follow proper food handling, storage, and sanitation procedures to maintain hygiene and safety standards.
Assist with food inventory management, including receiving, inspecting, and storing ingredients.
Coordinate with other kitchen staff to ensure smooth and efficient food preparation and service.
Set up and stock workstations with necessary ingredients and equipment before each shift.
Operate and maintain kitchen equipment, such as grills, ovens, fryers, and slicers, in a safe and efficient manner.
Ability to prep and execute service on at least two stations without management supervision.
Monitor cooking times and temperatures to ensure that food is cooked and presented correctly.
Plate and garnish dishes according to established presentation and flavor guidelines.
Maintain knowledge of menu items, including ingredients, preparation methods, and portion sizes.
Assist in washing all silver, plate wares, pots and pans and cooking utensils for the restaurant.
Clean and sanitize work areas, equipment, and utensils to maintain a clean and organized kitchen.
Adhere to all food safety and sanitation regulations.
Assist in the training and mentoring of junior kitchen staff, as needed.
Collaborate with the culinary team to ensure efficient workflow and timely service.
Delegate station needs to the junior kitchen team.
Complete nightly inventory of station(s) and closing checklist.