Restaurant Line Cook - Grill, Carve, Bowls

Urban Plates•Brea, CA
•Onsite

About The Position

The Line Cook - Hot Side Team Member prepares, produces, and serves visually appealing, high-quality food on the hot side of the line. Stations primarily include Bowls, Carve/Grill, Soup, and Braise. Work must follow Urban Plates’ recipes and procedures. The role is based at the Urban Plates restaurant at 3413 E Imperial Hwy, Brea, California. The posting describes paid training, cross-training opportunities, flexible scheduling, and opportunities for advancement and career development. The role may be scheduled full-time or part-time.

Responsibilities

  • Prepare, produce, and serve visually appealing, high-quality food on the hot side of the line.
  • Work primarily at the Bowls, Carve/Grill, Soup, and Braise stations.
  • Follow Urban Plates’ recipes and procedures.

Benefits

  • Hourly pay of $16.90 to $21.17, with potential tips; tips are earned for every hour worked.
  • Opportunity to earn additional compensation through the Team Member recognition program.
  • Paid position training and cross-training opportunities.
  • Flexible scheduling.
  • 75% off meals.
  • Paid sick time.
  • Health and wellness plan for $12 per month, with healthcare and wellness services for team members and their families, including counseling, Teladoc services, dental discounts, hearing care, fitness membership, contact lenses, and diabetic supplies.
  • Medical insurance with HMO and PPO options, dental insurance, and vision insurance.
  • Life and accidental death and dismemberment insurance, supplemental life and accidental death and dismemberment insurance, and basic long-term disability coverage.
  • Employee assistance program.
  • Accident and hospital indemnity insurance.
  • Flexible spending account.
  • Pet insurance.
  • 401(k) plan for eligible employees.
  • Access to the UPLift Emergency Grant Program.
  • Opportunities for advancement and career development programs.
  • Company-paid restaurant training programs for front-of-house and back-of-house team members.
  • Leadership development programs.
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