Line Cook

The Ecology Center is a nonprofit community farm and cultural center located on a 28-acre Regenerative Organic Certified farm in San Juan Capistrano, California. Through regenerative agriculture, ecological education, nourishing food, and community engagement, we cultivate practical solutions for a healthier, more abundant future.

Our work is grounded in a shared commitment to collaboration, stewardship, and meaningful impact.

POSITION SUMMARY

A Cook, or Line Cook, is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.

ESSENTIAL DUTIES & RESPONSIBILITIES

Food Preparation & Guest Service

• Assisting in the daily kitchen operations of the restaurant to include, receiving food orders, food preparation, menu preparation, testing recipes, techniques for food preparation and participating in monthly inventory counts.
• At the beginning of each shift, reviewing the line checklist and assisting with pulling or preparing items, as needed. Checking sauces and all ingredients for integrity. Notifying the Executive Chef or Chef de Cuisine of any specific concerns.
• Consistently prepare high quality food products according to established food industry regulations and company policies and procedures, paying specific attention to preparation procedures and presentation standards. In addition to working on the line as scheduled, provide…
• As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures. Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month,…

Kitchen, Café & Hospitality Operations

• Maintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.
• At the end of the shift overseeing and assisting with storing food items and cleaning the kitchen. Ensuring all items are properly labeled and dated. Pulling proteins from the freezer for next day service.
• Participating in the monthly physical inventory counts at the venue.
• Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.
• Providing support at other venues for special events.

Food Safety, Quality & Inventory

• Carry out the core responsibilities of the Cook position with care, consistency, and accountability.
• Coordinate daily priorities, assignments, and operational needs with the appropriate supervisor.
• Maintain organized, safe, and well-prepared work areas, tools, systems, and materials.
• Follow established procedures, quality standards, and applicable workplace requirements.

Teamwork, Training & Shared Stewardship

• Communicate clearly with colleagues, supervisors, guests, and community partners as appropriate.
• Support reliable service, thoughtful problem-solving, and timely completion of assigned work.
• Monitor supplies, records, schedules, or operational details relevant to the position.
• Identify concerns early and elevate safety, service, or operational issues through the appropriate channels.

SUPERVISION, COLLABORATION & CONFLICT RESOLUTION

This position reports to To be confirmed by Human Resources. The role provides the operational support, coordination, leadership, or supervision specifically assigned to the position. Formal hiring, discipline, performance evaluation, and other employment decisions apply only when expressly authorized.

Key collaborators include Culinary leadership and kitchen teams; Farm Share; Farm Operations; Engagement; Commissary; and event staff, when applicable.

Employees are expected to communicate respectfully, address concerns constructively, practice active listening, and contribute to a workplace grounded in trust and shared stewardship. Unresolved concerns should be elevated through the appropriate management or Human Resources channels.