Line Cooks

Tara Monsod and Brian Malarkey's new restaurant in La Jolla, a French steakhouse concept, dinner only, 5 days/week.

This is a complete remodel in the historic and gorgeous building on Herschel Ave (previously Herringbone). We boast a live music/entertainment license, a robust wine program, and a keen desire to be part of the renaissance of La Jolla.

What sets us apart?
We are a teaching kitchen with 4 venues within San Diego. What does that mean?
It means, furthering your career, growing within our company and sharpening/ learning skills is an opportunity we offer.
Butchery lessons! 2026 we will be offering lessons on fish, beef and pork. Contest, pop-ups and cost training. We work with local farms and fishermen/women.
Visiting farms and cleaning up our beaches.
In house we will be upping our bread program with more bread making education.
We currently work with sustainable fishing groups such as WILD COAST and charity events with MAKE PROJECTS and BERRY GOOD Foundation.

Line Cooks- at least 1 year experience in high volume restaurant

Wages are $20-$24 PLUS TIPS AND SERVICE.

• Must follow instruction and prioritize various task
• Attention to detail and sanitation standards
• Ability to work in hot and humid conditions
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Be able to reach, bend, stoop and frequently lift up to 25 pounds, occasionally 50 pounds
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Manual dexterity able to operate cutting tools and kitchen utensils

Qualifications
- Food preparation
- Cooking
- Food service
- Food handling
- Kitchen experience
- Culinary experience
- Knife skills
- Meal preparation
- Restaurant experience
- Sanitation
- Butchery

Job Types: Full-time, Part-time

Le Coq is James Beard Best Chef finalist Tara Monsod’s French Asian steakhouse. The menu is grounded in fresh ingredients from local waters and farmers markets, with unexpected riffs that celebrate Tara’s upbringing.