Line Cook

Picala Restaurant Position

Nestled in the heart of the Cumulus District, Picala brings the vibrant spirit of Spain to Culver City, CA with a menu rooted in bold flavors, seasonal freshness, and the artistry of the wood fire grill. Every dish is crafted with market-fresh ingredients from local purveyors and inspired by Spain's rich culinary traditions.

Picala is being helmed by Chef Luis Sierra (previously Executive Chef at Estela, La Vara & Lulu) with old-world, rustic techniques executed with modern precision.

Responsibilities

• Prepare and cook food items according to standardized recipes and menu specifications.
• Ensure that all ingredients are properly measured, weighed, and prepared before cooking.
• Follow proper food handling, storage, and sanitation procedures to maintain hygiene and safety standards.
• Assist with food inventory management, including receiving, inspecting, and storing ingredients.
• Coordinate with other kitchen staff to ensure smooth and efficient food preparation and service.
• Set up and stock workstations with necessary ingredients and equipment before each shift.
• Operate and maintain kitchen equipment, such as grills, ovens, fryers, and slicers, in a safe and efficient manner.
• Ability to prep and execute service on at least two stations without management supervision.
• Monitor cooking times and temperatures to ensure that food is cooked and presented correctly.
• Plate and garnish dishes according to established presentation and flavor guidelines.
• Maintain knowledge of menu items, including ingredients, preparation methods, and portion sizes.
• Assist in washing all silver, plate wares, pots and pans and cooking utensils for the restaurant.
• Clean and sanitize work areas, equipment, and utensils to maintain a clean and organized kitchen.
• Adhere to all food safety and sanitation regulations.
• Assist in the training and mentoring of junior kitchen staff, as needed.
• Collaborate with the culinary team to ensure efficient workflow and timely service.
• Delegate station needs to the junior kitchen team.
• Complete nightly inventory of station(s) and closing checklist.

Requirements

• 2 to 3 years experience as a Line Cook in a professional kitchen.
• Elevated knowledge of cooking techniques, food preparation methods, and culinary terminology.
• Comfortability with kitchen equipment and utensils.
• Ability to follow recipes and instructions accurately.
• Strong knowledge of food safety and sanitation practices.
• Excellent organizational and multitasking skills.
• Ability to work in a fast-paced, high-pressure environment.
• Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a crowded kitchen.
• Flexibility to work in shifts, including evenings, weekends, and holidays.
• Culinary degree or relevant certification (optional but preferred).
• Current State Food Handler Card.

Compensation Details

Compensation: Hourly ($21.00 - $23.00)

Required Skills

• Teamwork
• Attention to Detail
• Time Management
• Problem Solving
• Adaptability
• Communication Skills
• Leadership
• Customer Service Orientation
• Requirements