Line Cook

About Asia Live Silicon Valley Asia Live Silicon Valley is a premier culinary and cultural destination located at the entrance to Westfield Valley Fair Mall in Santa Clara, California. Founded by Chef George Chen and created by the renowned team behind Asia Live, Asia Live offers an immersive hospitality experience that celebrates the depth, diversity, and artistry of Asian cuisine. Spanning about 15,000 square feet across Level 1 and Level 2, Asia Live combines exceptional dining, vibrant energy, and cultural storytelling in one of Silicon Valley’s most prominent retail and lifestyle destinations. Learn more at

POSITION SUMMARY

Line Cook will provide chefs with the timely and quality preparation of food using a variety of equipment and utensils to continually operate a highly regarded restaurant on a local and national level. Maintain the cooking environment clean and safe for all staff members and flexibly take on various culinary tasks as they arise.

ESSENTIAL JOB FUNCTIONS

Comply with Standards of Service and assist in ensuring the same from all kitchen employees. Follow all specifications to cook all food items properly and efficiently in high quality, taste, presentation, including accommodation special guest requests, within specified time limits. Demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment for a four‑star fine dining restaurant. Check and maintain proper temperatures throughout preparation, cooling, holding and serving of food items, including adjusting thermostat controls to regulate temperatures. Observe and test food being cooked by tasting, smelling, and piercing with cooking utensil to determine that food is cooked properly, according to specifications. Prepare final plates including plating and garnishing of cooked items. Inform the managers of suppliers that need to be requested. Inform the managers of any foreseeable shortages before food items run out. Rotate product according to “First In, First Out” to maintain shelf‑life standards. Stock/restock and supply storage areas as needed to accommodate business needs. Minimize waste and maintain controls to attain forecasted food cost. Communicate all guests’ requests to the appropriate cook in a timely and professional manner. Clean and organize workstations and surrounding areas as necessary. Maintain an effective working relationship with food and beverage management, staff and all departments. Follow all company/kitchen safety rules, policies, and procedures. Strictly adhere to health department and food handling guidelines. Report all suspicious occurrences and hazardous conditions immediately. Always present a professional appearance and uniform. Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation. Perform other duties as assigned. Job description may be changed at any time.

REQUIRED LICENSE / QUALIFICATIONS

Minimum of 2 years of experience as a cook or a combination of education and work experience. 4‑ or 5‑star background, knowledge and ability to implement such standards (Preferred). Previously worked with multi‑unit operations from fine dining to casual (Preferred). Food Handlers card. Can work nights, weekends and some holidays. Can speak, read and understand basic cooking directions in English. Understanding and knowledge of safety, sanitation, and food handling procedures. Knowledge of kitchen operations and production. Strong interpersonal and verbal skills. Ability to work in groups and lead a team, and provide required training to subordinates.

SKILLS / APTITUDES

Good communication skills (verbally interacting with management and team members). Excellent knife skills and ability to operate basic kitchen equipment. Ability to work in a team environment. Ability to accept constructive criticism and work calmly and effectively under pressure. Guest service orientation and commitment to quality service. Problem‑solving abilities, self‑motivation and organization.

PHYSICAL REQUIREMENTS

Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Constant standing with some walking. Ability to work in a standing position for extended periods of time. Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. Continual use of manual dexterity and gross motor skills with frequent use of bi‑manual dexterity and fine motor skills. Regularly required to use hands and frequent washing of hands.

WORK ENVIRONMENT

Generally, in an indoor setting. Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam. Occasional use of a computer. Varying schedule to include evenings, holidays and extended hours as business dictates. Work environment is usually moderate to loud. Flexible hours that may include early mornings, evenings, weekends, nights and/or holidays. EEO / Fair Chance Asia Live provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. #J-18808-Ljbffr Workstream