What are the responsibilities and job description for the Line Cook position at Mille Fleurs Restaurant?
Company Description Mille Fleurs Restaurant offers French Californian cuisine with an emphasis on fresh, seasonal ingredients and refined yet approachable dishes. Known as one of the top dining destinations in Rancho Santa Fe, the restaurant focuses on high-quality service and a memorable guest experience. Team members work in a professional, culinary-driven environment that values craftsmanship and attention to detail. Mille Fleurs provides opportunities to learn classic and contemporary techniques while contributing to an acclaimed local restaurant.
Role Description The Line Cook is a full-time, on-site role based in San Diego, CA, responsible for preparing menu items according to Mille Fleurs’ recipes, standards, and plating guidelines. Daily tasks include setting up and maintaining a clean and organized station, executing orders during service, and ensuring proper food handling, storage, and safety practices. The Line Cook collaborates closely with the kitchen team, assists with prep work, and supports smooth service during busy periods. This role also involves regular communication with the Sous Chef and Executive Chef to maintain consistency, quality, and efficient kitchen operations.
Qualifications
- Experience in a professional kitchen, preferably in fine dining or upscale casual environments.
- Strong knife skills and proficiency in basic cooking techniques such as sautéing, grilling, roasting, and plating.
- Knowledge of food safety, sanitation standards, and proper food storage practices.
- Ability to follow recipes, multitask under pressure, and maintain high quality during peak service times.
- Reliability in attendance, punctuality, and teamwork, with a positive and respectful attitude.
- Willingness to learn and adapt to French Californian cuisine and the restaurant’s culinary style.
- Flexible availability, including evenings, weekends, and holidays, as required by restaurant operations.
- Culinary training or certification is beneficial but not required; equivalent hands-on experience is valued.