Line Cook

What started off as a series of weekend breakfast pop-ups at Rustic Canyon turned into this Santa Monica Farmers’ Market-inspired bakery, cafe and marketplace that debuted in February 2009.  Pastry Chef/Partner Laurel Almerinda keeps the pastry case overflowing with biscuits, tarts and doughnuts, and so much more, while the kitchen team whips up an all-day breakfast and lunch menu of egg dishes, salads, sandwiches and dinner-friendly take and bake items. The marketplace contains the best, organic fruits and vegetables from the nearby farmers’ market, jars of salad dressing, salsa and pesto, housemade baking mixes, pantry items from our favorite artisans, plus more.  Zoe, Josh and Laurel also published a cookbook in 2014 called Huckleberry: Stories, Secrets and Recipes from our Kitchen. It features over 115 simple recipes for our signature pastries and sweet/savory breakfast dishes. Job Description: The line cook must accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates.  Each line cook is responsible for working quickly and efficiently to support the team and ensure that the chef’s standards are maintained.  Duties and responsibilities: As a Line Cook, your job responsibilities include, but are not limited to: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, fryers and a variety of other kitchen equipment.  Assumes 100% responsibility for quality of products served.  Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.  Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.  Portions food products prior to cooking according to standard portion sizes and recipe specifications.  Maintains a clean and sanitary work station area including tables, shelves, sauté burners, convection oven, flat top range and refrigeration equipment.  Follows proper plate presentation and garnish set up for all dishes.  Handles, stores and rotates all products properly.  Assists in food prep assignments during off-peak periods as needed.  Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.  Requirements:  Ability to work quickly and efficiently without compromising quality. Strong communication skills. Ability to follow verbal instructions in English.  Fundamental understanding of sanitation, cleanliness and personal hygiene.  California Food Handler’s card . Regular, predictable and reliable attendance. Excellent attention to detail . Ability to effectively communicate with coworkers verbally. Ability to operate all equipment necessary to perform the job. Physical Demands: Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds. Working Conditions: Working conditions involve noise, heat, temperature changes, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the work load and staffing. Must be willing to work evenings, weekends and holidays. Uniform Requirements: Clean non-slip shoes Clean pants  Clean shirt Clean Plain T (no logos or writing) Shirt, Chef Coat  Clean Apron (Provided) Hairnet or hat (no logos or writing)  

Created: 2025-09-18