Line Cook

About Company:

New School Mediterranean

Celebrating 55 Locations

Our journey began in downtown San Diego, where we worked alongside our team to create a ‘New-School’ Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all.

About the Role:

As a Line Cook in our Escondido, CA kitchen, you will play a crucial role in preparing and delivering high-quality dishes that meet our restaurant's standards and delight our guests. You will be responsible for efficiently managing your assigned station, ensuring all ingredients are fresh, properly prepared, and cooked to perfection. This role requires close collaboration with the kitchen team to maintain a smooth workflow during busy service hours while adhering to food safety and sanitation guidelines. Your attention to detail and ability to work under pressure will directly impact the overall dining experience and customer satisfaction. Ultimately, your contribution will help uphold our reputation for excellent cuisine and service excellence.

Minimum Qualifications:

• Previous experience working as a line cook or in a similar kitchen role.
• Basic knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong communication skills and ability to work effectively as part of a team.
• Flexibility to work various shifts including evenings, weekends, and holidays.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with specific cuisine types relevant to the restaurant's menu.
• Knowledge of inventory and supply management systems.
• Ability to assist in training new kitchen staff.
• First aid and food handler certification.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Maintain cleanliness and organization of the assigned station and kitchen area throughout the shift.
• Ensure all food is stored, handled, and cooked in compliance with health and safety regulations.
• Collaborate with other kitchen staff to coordinate timing and delivery of dishes during service.
• Assist with inventory management by monitoring ingredient levels and reporting shortages.

Skills:

The required skills such as cooking proficiency, time management, and teamwork are essential for preparing dishes efficiently and maintaining a smooth kitchen operation during peak hours. Food safety knowledge ensures that all meals are prepared in a hygienic manner, protecting both customers and staff. Communication skills facilitate clear coordination with chefs and servers to deliver orders accurately and promptly. Preferred skills like culinary training and inventory management enhance the quality and consistency of food preparation while supporting kitchen organization. Together, these skills enable the line cook to contribute effectively to a positive dining experience and a well-run kitchen environment.