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

Oak View Group•Los Angeles, CA

10d

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 through precise, consistent execution of dishes and adherence to culinary and food safety standards. The position pays $22.00–$28.00 per hour and is part-time. The posting will remain open until December 31, 2026.

Requirements

Food handler certification is required, or the ability to obtain it within the designated timeframe.
Ability to work efficiently in a high-volume, fast-paced kitchen.
Ability to stand and walk for extended periods.
Ability to lift heavy objects.
Ability to perform 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 is preferred.
Knowledge of classic cooking techniques and proper knife skills.

Responsibilities

Prepare, cook, and plate menu items according to established recipes and presentation standards.
Operate assigned kitchen stations, including sauté, grill, broiler, pantry, fry, and garde manger.
Execute à la carte service while maintaining quality, consistency, and timing.
Ensure proper portioning and presentation of dishes before service.
Coordinate ticket flow with the culinary team.
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.
Store, label, and rotate food products properly.
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, professional attitude and contribute to a collaborative kitchen culture.