The Skirball Cultural Center seeks a capable Line Cook in its Hospitality and Private Events Department. Reporting to the Executive Chef, the Line Cook is responsible for performing a wide variety of moderately difficult food preparation tasks in a high-volume institutional kitchen.
Starting salary: $20.25 per hour
Responsibilities:
- Prepare or direct preparation of regular hot, cold, and special diet foods according to prescribed menus, plans, and recipes
- Follow established schedule in cooking, baking, sanitation, and related activities
- Determine proper cooking time and temperature
- Operate broiler, ovens, grills, fryers, and a variety of other kitchen equipment
- Clean and sanitize all food preparation equipment and ensure that it is kept in a safe and operable condition
- Keep track of invoices and give them to the supervisor
- Perform custodial duties such as mopping floors, washing walls, and cleaning refrigerators
- Understand and abide by the standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
Qualifications, Experience, and Attributes:
- Working knowledge of methods, materials, and practices of volume food preparation; knowledge of sanitary methods used in food preparation and kitchen maintenance
- Physical ability to lift and carry heavy bowls and to stand and walk most of the working day
- Ability to read an event order and pay attention to detail and to interact in a friendly, professional manner with other team members
- Ability to work 24-30 hours per week on mornings, evenings, and holidays
Physical and environmental demands of the job: Prolonged periods of standing, walking, and carrying food trays and other items during most of a shift. Must be able to lift up to 30 pounds.
