What are the responsibilities and job description for the Line Cook (Sauté & Grill) position at Skirball Cultural Center?
Reports To: Executive Sous Chef
Status: Full-Time, Non-Exempt; Flexible work schedule, Tuesday – Sunday, some evenings
Compensation: $25.00 per hour Benefits including health, dental, vision, 403b retirement, vacation and addition PTO
Position Overview
As a Line Cook at Skirball Cultural Center, you are the heart of the kitchen. We are looking for a precision-driven professional to command the Sauté and Grill stations. You won't just follow recipes; you will uphold the culinary integrity of our brand, ensuring every plate leaving the window meets our rigorous standards for temperature, seasoning, and aesthetic presentation.
Key Responsibilities
- Station Excellence: Execute high-volume service on the grill and sauté stations, managing multiple tickets with timing and precision.
- Quality Control: Maintain 100% accountability for the quality of every ingredient used and every dish served.
- Mise en Place: Expertly prep meats, seafood, poultry, and vegetables; portion and organize your station for a seamless service.
- Sanitation & Safety: Maintain a pristine workspace according to health department standards and internal HACCP protocols.
- Collaboration: Communicate effectively with the Chef team and Front of House to ensure a smooth flow of service.
Technical Qualifications
- Experience: 1–3 years of experience in a high-volume, scratch-kitchen environment (Restaurant, Hotel, or Resort).
- Skill Set: Strong knife skills and mastery of various cooking techniques (searing, braising, reduction, grilling).
- Compliance: Ability to follow complex recipe specifications and portioning guidelines strictly.
- Physicality: Ability to stand for long periods, work in high-heat environments, and lift up to 50 lbs.
- Certification: Valid Food Handler’s Permit (e.g., ServSafe) required upon hire.
The Ideal Candidate Is:
- Detail-Oriented: You notice the difference between "medium-rare" and "medium" at a glance.
- Cool Under Pressure: You thrive in the "weeds" and maintain a professional demeanor during peak rushes.
- A Lifelong Learner: You are open to feedback and looking to sharpen your culinary techniques under the guidance of our Executive Sous Chef.
Salary : $25