Line Cook

5w1 month ago

The People Concern

Los Angeles, US · Temporary · $33,280 – $41,600

About this role

The Line Cook is responsible for executing all preparation and cooking of the menu each day, serving food at meal times, and delivering meals to other sites. This temporary full-time position runs 6 months with a Sunday-Thursday 6:00am-2:30pm schedule.

Day-to-day duties include preparing and presenting all menu items according to established policies and regulatory guidelines, handling produce to minimize spoilage, and serving food in proper portions at correct temperatures. The role also involves maintaining cleanliness of the kitchen, storage areas, and equipment, as well as receiving deliveries and loading/unloading meal containers.

The Line Cook works in a commercial kitchen environment with a dedicated team, serving over 500 meals daily to the community. This position requires a valid California driver's license and a reliable vehicle for transporting meals to other sites. Must be available to work weekends and holidays.

As a member of The People Concern, staff are expected to act as role models, demonstrate responsibility, and continuously learn and improve. This role offers a chance to contribute to a mission-driven organization while honing culinary skills in a high-volume setting.

Requirements

High School Diploma or equivalent
Minimum three (3) years working in a high volume commercial kitchen/catering operation
Current, valid California Driver's license with an acceptable driving record and reliable vehicle
Able to transport food in your vehicle and drive for pick-ups and deliveries
Able to read, speak, and understand directions in English
Able to take direction and assist with meal planning and/or preparation for 500+ meals daily according to schedule
Must have California Food Handler's Certificate
May need to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less on an intermittent basis

Responsibilities

Prepare and serve all menu items using established departmental policies and procedures
Assure presentation of all menu items adhere to established standards
Efficiently handle produce and other perishables to minimize spoilage and waste
Serve food during the service window in a friendly and efficient manner, in proper pre-determined portion sizes and correct serving temperature
Maintain cleanliness of kitchen, cafeteria, serving area, food storage, and refrigeration areas
Deliver meals and/or pick up equipment; load and unload meal containers and other freight as assigned
Receive and store deliveries; dispose of expired or near expiry products
Set up, maintain, and break down serving table/line if available