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

Caf Line Cook

The Caf Line Cook is responsible for preparing and cooking menu items in a fast-paced, caf environment. This position delivers fresh, high-quality food while maintaining speed, consistency, and exceptional food safety standards. The Caf Line Cook works across multiple stations and supports efficient service for guests purchasing made-to-order meals, grab-and-go offerings, and specialty menu items.

This role pays an hourly rate of $21.00-$24.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until October 2, 2026.

Responsibilities

• Prepare and cook menu items according to standardized recipes and presentation standards.
• Operate multiple cooking stations including grill, flat top, fryer, sandwich, salad, pizza, or other caf concepts as assigned.
• Prepare ingredients through chopping, slicing, portioning, and assembling menu items.
• Ensure food is prepared quickly while maintaining quality and consistency.
• Replenish ingredients and supplies throughout service.
• Maintain efficient production during high-volume meal periods.
• Assist with setup, stocking, and breakdown of caf stations.
• Monitor food quality and temperatures throughout service.
• Communicate with cashiers and front-of-house staff to ensure timely order fulfillment.
• Follow all food safety, sanitation, and HACCP guidelines.
• Maintain a clean and organized workstation.
• Properly label, date, rotate, and store food products.
• Clean kitchen equipment and work areas throughout each shift.
• Collaborate with fellow culinary team members to ensure smooth operations.
• Assist with receiving deliveries and stocking inventory.
• Support catering and special event production when needed.

Qualifications

• Previous line cook or food preparation experience preferred.
• Experience in quick-service restaurants, cafs, food halls, or fast-casual concepts is a plus.
• Ability to multitask in a fast-paced environment.
• Food Handler Certification preferred.
• Ability to stand for extended periods.
• Able to lift heavy objects.
• Must be comfortable working with hot equipment in a commercial kitchen environment.
• Availability to work mornings, evenings, weekends, holidays, and event days.