Line Cook

King's Seafood Company•Santa Monica, CA

12d•$22 - $26

About The Position

The Line Cook prepares and executes food orders with consistency, timeliness, adherence to recipes, and quality control to help provide guests with a memorable meal. The role involves handling multiple tickets during a shift, with attention to food preparation, plate presentation, and timely service. After hiring, the cook is trained and tested in an assigned station: Grill, Sauté, Pantry, Steam, or Sushi. Training covers recipes, procedures, quality standards, and guest-service expectations. The cook works as part of a team in a service environment, follows company standards and guidelines, and performs opening, ongoing, and closing side-work duties.

Requirements

At least 18 years of age.
One year of experience as a restaurant cook.
High school graduate.
Food handler card.
Ability to communicate satisfactorily in verbal and written English with guests, management, and coworkers.
Knowledge of cooking techniques required to prepare restaurant menu items.
Knowledge of menu and special items, including preparation methods and times, ingredients, quality standards, taste, appearance, texture, temperature, garnishes, and presentation.
Knowledge of correct maintenance and use of food serving and preparation equipment.
Ability to comprehend food orders.

Responsibilities

Complete assigned opening and closing duties.
Prepare necessary food items for the meal period and the next service.
Maintain cleanliness, sanitation, and organization of the assigned station and service areas.
Cook during scheduled meal periods.
Follow supervisors’ instructions.
Alert the Chef or Sous Chef to deficiencies in food items.
Notify management of pertinent information related to shift activities.
Execute multiple tickets with attention to preparation, plate presentation, recipe adherence, quality, and timeliness.
Follow company standards and guidelines and contribute to a team service environment.