Line Cook - PT & FT

Hope The Mission: Line Cook

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

HTM's kitchen produces thousands of scratch-cooked meals every day. That production depends on cooks who know their craft, work with precision under pressure, and execute at high volume without sacrificing quality. The Line Cook is the technical core of that operation.

Reporting to the Chef de Cuisine, the Line Cook prepares and cooks food across HTM's meal production. This includes executing recipes accurately, maintaining quality and consistency at every station, keeping workspaces clean and organized, supporting inventory and food safety procedures, and assisting the bakery, dish, and events teams as needed.

The standard is not effort it is execution. Recipes are followed precisely. Food safety is non-negotiable. At HTM, what comes off the line reflects the value the organization places on the people it serves. That is the context in which this work happens every day.

Responsibilities

Food Production & Recipe Execution

• Prepare and cook a wide range of dishes including meats, seafood, vegetables, and other ingredients using proper culinary techniques
• Execute recipes accurately and consistently according to standards set by the Chef de Cuisine and Executive Chef
• Create sauces, marinades, bases, mixes, stocks, and broths in accordance with company recipes and techniques
• Apportion and serve food to residents, employees, or patrons as directed
• Assist with cooking food according to menus, special dietary or nutritional restrictions, and portion requirements

Quality Control & Food Safety

• Monitor consistency and presentation of all food items and make adjustments as needed
• Follow all food safety regulations and sanitation standards at all times
• Maintain a clean and sanitary workstation throughout the entire shift
• Inspect and clean all equipment, kitchen appliances, and work areas to ensure a functional and hygienic environment
• Follow FIFO procedures; rotate and properly store all food items

Equipment Operation & Maintenance

• Operate, maintain, and clean all kitchen equipment including scales, ovens, stovetops, braising pans, steam kettles, steamers, grills, and flat tops
• Maintain and organize kitchen tools and utensils to ensure they are clean and in good working condition
• Report any equipment malfunctions or safety hazards to the Chef de Cuisine promptly

Inventory & Storage

• Restock inventory and assist with putting away daily deliveries
• Notify the Chef de Cuisine of any low stock levels
• Organize and clean all kitchen areas including dry storage, refrigeration, and freezer storage

Team Support & Cross-Functional Assistance

• Assist in training and mentoring less experienced cooks and prep cooks
• Work with volunteers and workers who support meal preparation and service
• Assist the bakery team, dish team, and other Food Services team members as needed
• Assist with staff meals, special events, and catering as needed
• Perform other duties as assigned

Requirements

• Must pass pre-employment background check
• Must pass pre-employment and ongoing drug and alcohol screenings
• Must provide proof of legal authorization to work in the United States
• Must comply with all HTM policies including safety, confidentiality, conduct, and HIPAA standards
• Food Handler Certification required or must be obtained upon hire
• Ability to stand for extended periods throughout the full duration of the shift
• Ability to carry, lift, push, and pull up to 50 lbs.
• Ability to bend, stoop, squat, kneel, twist, and reach overhead regularly
• Ability to perform repetitive hand and wrist motions throughout the shift
• Ability to work weekends and holidays as required
• Full-Time | Non-Exempt classification

Qualifications

• Minimum three years of culinary experience required
• Minimum two years of line cook experience in a professional kitchen required
• High-volume production experience preferred
• Culinary degree preferred
• High school diploma or GED preferred
• Ability to read and follow recipes accurately
• Understanding of knife handling and kitchen safety
• Commitment to serving individuals and families experiencing homelessness

Skills

• Proficiency in scratch-cooking techniques across a range of proteins, vegetables, and prepared items
• Knowledge of food safety regulations, sanitation standards, and temperature control requirements
• Ability to execute recipes with precision and maintain consistency across high-volume production
• Ability to operate and maintain commercial kitchen equipment safely and effectively
• Strong organizational and multitasking skills with attention to detail under time constraints
• Ability to work calmly and effectively under pressure in a fast-paced environment
• Ability to follow direction from the Chef de Cuisine and Executive Chef
• Ability to work collaboratively with kitchen staff, volunteers, and team members across departments

Mandatory Requirements

• Background Screening Employment is contingent upon the successful completion of background checks as required per worksite.
• Drug and Alcohol Testing Candidates must pass pre-employment and ongoing drug and alcohol screenings in accordance with company policy.
• Motor Vehicle Record (MVR) Check For roles requiring driving, employment is contingent upon an acceptable driving record.
• Legal Eligibility to Work Candidates must provide proof of legal authorization to work in the US.
• Compliance with Company Policies and HIPAA standards All employees must comply with company policies, including safety, confidentiality, and conduct standards.

Physical, Demands, Environmental Conditions, Equipment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. The employee is required to: walk and climb stairs; stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis; grasp, push, pull objects such as files, file cabinet drawers, and reach overhead; handle, finger, grasp and feel objects and equipment; reach with hands and arms; be mobile by moving oneself from place to place quickly and easily; repeat various motions with the wrists, hands, and fingers; be able to perform visual activities for (including, but not limited to) administrative and clerical tasks; ability to lift up to 25 lbs.; communicate, receive and exchange ideas, information by means of the spoken and written word; drive vehicles in and around Los Angeles County; be able to enter various buildings that may require climbing stairs; be periodically subjected to outside environmental conditions. The employee may work in proximity to service animals and emotional support animals; use a desktop and/or laptop computer; various office machines. Complete all required forms in personal writing.

Work Environment

The employee may be in contact with individuals and families in crisis who may be ill, using alcohol and drugs, and who may not be attentive to basic personal hygiene, health and safety practices. The employee may experience a number of unpleasant sensory demands associated with the participants' use of alcohol and drugs, and lack of personal hygiene. The employee must be ready to respond quickly and effectively to many types of situations, including crisis situations and potentially hostile situations. The noise level in the work environment is usually moderate in an office setting. Sometimes work may become stressful when working under pressure or in crisis intervention.

EEO: HTM (Hope the Mission) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HTM complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training.

HTM will consider qualified applicants