Line Cook II - Berenjak Soho Warehouse LA

About the role

A Line Cook II at Soho House is responsible for maintaining one or two stations, preparing food and sauces, and assisting Senior Chefs during service. You thrive in fast-paced environments, demonstrate highly skilled abilities at two stations, and remain calm during busy service. A successful Line Cook II is a critical team member due to focused and appreciated culinary abilities in two or more stations.

Responsibilities

• Learn ingredients for all menu items and produce consistent, quality dishes in fast-paced environments across two stations.
• Support daily prep, kitchen maintenance, equipment upkeep, and inventory as needed.
• Prepare food items in the pantry, fry station, and other kitchen areas while adhering to allergy requests and specific dish alterations.
• Prepare all food items as directed in a sanitary and timely manner, complying with safety, sanitation, and food handling procedures.
• Follow recipes, portion controls, and presentation specifications while monitoring cooking temperatures and quality to reduce costs.
• Assist with inventory to support sustainable food cost management.
• Set up stations according to kitchen guidelines and maintain a safe, clean, organized, and stocked work area.
• Execute production and à-la-carte dishes, including weekend feast ideas and team meals.
• Work toward speed of service goals and consistent experience standards (3-8-10).
• Ensure proper time and attendance procedures for shifts and breaks.
• Support Executive Sous and Jr. Sous with pre- and post-service meetings when requested.
• Positively influence teams under pressure and foster a welcoming work environment to boost staff morale.
• Attend "Cook House" trainings and mentor new and existing team members.
• Assist with cleaning, sanitation, and organization of the kitchen, walk-in coolers, and storage areas.
• Commit to providing quality service and food knowledge.

Requirements

• Minimum of 2+ years’ experience in a fast-paced, upscale, and approachable professional environment.
• Strong understanding of professional cooking and educated knife-handling skills.
• Food handler’s certificate.
• Strong communication skills, ability to take direction, and team-player mentality.
• Proactive ability to build professional relationships with leaders and kitchen team members.
• Flexible schedule with availability for mornings, nights, weekends, and holidays as needed.
• Proven ability to execute all menu items and deliver top-quality dishes across all stations.

Physical Requirements

• Ability to seize, grasp, turn, and hold objects with hands.
• Capability to work on your feet for 8–10 hours.
• Fast-paced movements between kitchen and storage areas.
• Ability to move, pull, carry, or lift up to 50 pounds occasionally and 35 pounds regularly.
• Occasional exposure to cold, heat, and water.
• Occasional kneeling, bending, crouching, and climbing.

Benefits

• Health Care + 401K: Full-time employees are eligible for medical, dental, and vision benefits, as well as a retirement fund with a 2% match.
• Paid Time Off: Full-time employees receive sick days and vacation days.
• Career Development: Opportunities for domestic or international career progression, both managerially and technically.
• Soho Impact: Empowering the community through mentoring, apprenticeships, local outreach, and sustainability initiatives.
• Learning & Development: Access to an extensive range of internally and externally run courses.
• Cookhouse & House Tonic: Monthly calendars featuring trips, trainings, and events celebrating food and drink.
• Team Events: Monthly fun events including fitness sessions, cinema screenings, and art classes.
• Team Meal: Substantial meal provided free of charge while on duty.

Pay

In accordance with California law, the salary range for this role if filled within California is $25—$25 USD. The range for other geographies may vary based on market differences.