Restaurant Line Cook | Full-Time | Lucas Museum of Narrative Art

Oak View Group•Los Angeles, CA

About The Position

The Restaurant Line Cook prepares and presents high-quality menu items for a full-service restaurant within the venue. The role supports an exceptional dining experience by executing dishes with precision, consistency, and attention to detail while maintaining culinary and food safety standards. The position pays $22.00–$28.00 per hour. The cook may operate a range of kitchen stations and is responsible for prep work, à la carte service, food quality, presentation, and maintaining a clean and organized work area. The role also assists with banquet and catering production, menu changes, seasonal offerings, and chef specials as directed. This position will remain open until February 5, 2027.

Requirements

Food handler certification, or ability to obtain it within the designated timeframe.
Knowledge of classic cooking techniques and proper knife skills.
Ability to work efficiently in a high-volume, fast-paced kitchen.
Ability to stand and walk for extended periods.
Ability to lift heavy objects.
Frequent bending, reaching, lifting, and repetitive motions.
Ability to work evenings, weekends, holidays, and event schedules.

Nice To Haves

1–2 years of line cook experience in a full-service restaurant, hotel, private club, or upscale hospitality environment.

Responsibilities

Prepare, cook, and plate menu items according to established recipes and presentation standards.
Operate assigned stations, including sauté, grill, broiler, pantry, fry, garde manger, or other kitchen stations.
Execute à la carte service while maintaining quality, consistency, and timing.
Ensure proper portioning and presentation of every dish before service.
Communicate with the culinary team to coordinate efficient ticket flow.
Complete daily prep work and mise en place for the assigned station.
Monitor product quality and minimize food waste.
Assist with menu changes, seasonal offerings, and chef specials as directed.
Maintain organized workstations throughout service.
Follow health department regulations and food safety procedures.
Properly store, label, and rotate food products.
Clean and sanitize equipment and work areas throughout each shift.
Comply with HACCP and company food safety standards.
Assist with banquet and catering production as needed.
Support fellow cooks during peak service periods.
Participate in daily kitchen meetings and training.
Maintain a positive and professional attitude and contribute to a collaborative kitchen culture.