Restaurant Line Cook | Part-Time | Lucas Museum of Narrative Art

Responsibilities

• Prepare, cook, and plate menu items according to established recipes and presentation standards.
• Operate assigned stations, including sauté, grill, broiler, pantry, fry, garde manger, or other kitchen stations.
• Execute à la carte service while maintaining quality, consistency, and timing.
• Ensure proper portioning and presentation of every dish before service.
• Communicate with the culinary team to coordinate efficient ticket flow.
• Complete daily prep work and mise en place for assigned station.
• Maintain organized workstations throughout service.
• Adhere to all health department regulations and food safety procedures.
• Properly store, label, and rotate food products.
• Clean and sanitize equipment and work areas throughout each shift.
• Ensure compliance with HACCP and company food safety standards.
• Assist with menu changes, seasonal offerings, and chef specials as directed.
• Assist with banquet and catering production as needed.
• Support fellow cooks during peak service periods.
• Participate in daily kitchen meetings and training.

Qualifications

• 1–2 years of line cook experience in a full-service restaurant, hotel, private club, or upscale hospitality environment preferred.
• Knowledge of classic cooking techniques and proper knife skills.
• Ability to work efficiently in a high-volume, fast-paced kitchen.
• Food Handler Certification required or ability to obtain within designated timeframe.
• Ability to stand and walk for extended periods.
• Ability to lift heavy objects.
• Frequent bending, reaching, lifting, and repetitive motions.
• Ability to work evenings, weekends, holidays, and event schedules.