Line Cook. California Cuisine Bistro
The Bungalow Hospitality Group
Objective/Purpose of the Position
The Line Cook prepares and plates dishes to recipe and quality standards on an assigned station, contributing to consistent, high-quality food in a fast-paced, elevated California bistro.
The Line Cook works closely with the Chef de Cuisine and Sous Chef to execute the menu and maintain food safety standards.
Tasks/Responsibilities
Food Preparation & Execution
• Set up, stock, and break down an assigned station for service.
• Prepare and plate dishes to the recipes, specifications, and standards set by the kitchen leadership.
• Maintain quality, consistency, and timing during high-volume service.
• Perform prep work, portioning, and labeling following food safety procedures.
Kitchen Operations
• Keep stations and equipment clean, organized, and sanitary throughout service.
• Communicate product needs, shortages, and equipment issues to kitchen leadership.
• Support fellow cooks and dishwashers to keep service running smoothly.
Safety & Compliance
• Follow the California Retail Food Code, HACCP principles, and Cal/OSHA safety standards.
• Report injuries, hazards, and unsafe conditions to management.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
• Ability to stand and walk for extended periods, often for the duration of a shift.
• Ability to lift and carry up to 50 pounds (deliveries, stock, and equipment).
• Ability to work safely around heat, open flame, hot surfaces, sharp objects, and wet or slippery floors.
• Ability to perform repetitive motions (chopping, plating, washing) for extended periods.
• Ability to work in a fast-paced, high-volume kitchen environment.
Preferred Experience/Minimum Qualifications
• California Food Handler Card required, or must be obtained within 30 days of hire.
• Minimum of 2 years of line cooking experience in a high-volume, scratch kitchen.
• Knowledge of station setup, prep, food safety, and seasonal/California-inspired cuisine.
• Comfortable working in a fast-paced, high-volume kitchen environment.
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