Line Cook (Sauté & Grill)

Line Cook

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 include:

• 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 include:

• 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.