Line Cook

Job Description

Company Description 333 Pacific is a restaurant located at 333 N Pacific Street in Oceanside, California, offering guests a refined coastal dining experience. The restaurant is known for its quality cuisine, attentive service, and welcoming atmosphere. Team members work in a professional kitchen and front-of-house environment that values consistency, collaboration, and hospitality. Joining 333 Pacific means being part of a culinary team focused on delivering memorable meals and exceptional guest experiences.\n
Role Description This full-time Line Cook role is an on-site position located in Oceanside, CA. The Line Cook prepares and cooks menu items according to standardized recipes, portion guidelines, and presentation standards, while maintaining high quality and speed during service. Responsibilities include setting up and stocking stations, executing dishes during lunch and dinner shifts, and supporting prep work such as chopping, marinating, and portioning ingredients. The role also involves following food safety and sanitation protocols, keeping work areas clean and organized, coordinating with other kitchen staff to ensure timely ticket completion, and assisting with opening and closing kitchen duties. The Line Cook collaborates closely with the sous chef and executive chef, receives feedback on execution and plating, and supports special events or high-volume services as needed.\n
Qualifications
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• Previous experience as a line cook, prep cook, or similar kitchen role in a high-volume or upscale restaurant environment.
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• Strong knife skills and proficiency in basic cooking techniques (sautéing, grilling, roasting, frying) and station setup.
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• Knowledge of food safety, sanitation standards, and proper food storage and handling procedures.
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• Ability to read and follow recipes, portion guidelines, and plating standards with attention to detail and consistency.
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• Effective communication and teamwork skills, with the ability to work calmly and efficiently under pressure.
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• Physical ability to stand for extended periods, lift and carry up to 40 pounds, and work in a fast-paced kitchen environment.
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• Flexibility to work evenings, weekends, and holidays according to restaurant scheduling needs.
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• Culinary training or certification is preferred but not required; passion for cooking and learning is highly valued.
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