Line Cook

Backbone is an upscale neighborhood restaurant from husband and wife team Nathan McCall and Karen Yoo. They were the original Chef Owners of McCall's Meat & Fish, a beloved Los Feliz Butcher Shop & Bakery for over 10 years. Going back to their Michelin roots, the Chefs have worked in such notable restaurants as Sona (LA), Daniel (NYC) Campanile (LA) and Arzak (Spain), and are now creating an elevated experience in a comfortable neighborhood setting. The menu consists of Spanish and Asian influences, with a firm foundation in French technique.

Working Schedule is Tuesday - Saturday 2pm - 10:30pm
Sunday and Monday OFF

Skills & Requirements:

• High Caliber or Michelin Restaurant Experience a plus 
• Knowledge of Food Cost/Inventory/P&L a plus
• Experience Butchering Meat, Filleting Fish and Pasta Making
• Experience working Garde Manger, and genral line cooking.
• A passion for food, exceptional work ethic and dedication.
• Knife handling, food safety & sanitation knowledge.
• Able to take constructive criticism, learn quickly, and constantly improve.
• At least 2 years of related experience required.
• Current Food Handler Permit.

Job Duties and Expectations:

• Executing menu items from start to finish. This includes but is not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items.
• Working with seasonal ingredients
• Participating in the development and preparation of new menu items
• Prep and execute stations according to Chef’s direction.
• Communicate clearly with Chef about ordering, running low on items during service, 86s
• Be able to accurately follow and execute recipes.
• Quality control on all products and dishes.
• Be aware of fellow cooks’ stations and help when possible.
• Maintain Cleanliness and participate in Deep Cleaning of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas.
• Respectful and works well with other kitchen staff.

Salary : $19 - $22