Line Cook

Benefits: Dental insurance Employee discounts Health insurance Training & development Vision insurance

CHEF DE PARTIE

Lielle is a culinary journey that blends Californian Bistronomy. Located on Pico Boulevard, Lielle is more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a family‑inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper‑seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance.

JOB OVERVIEW

Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, take responsibility for preparing and cooking food items according to the restaurant's recipes and standards and working at stations in the kitchen. Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for the quality of products served and mise‑en‑place on station. Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards. Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly. Provide support for events and catering needs—including those on different floors or offsite—in addition to regular service duties, showcasing flexibility and a strong team‑oriented approach. Follow sanitation guidelines set forth by Health Department. Handles, stores and rotates all products properly. Responsible for filling out prep needs and effectively communicating with team members and supervisors. Assists in food prep assignments during off‑peak periods as needed. Participates in running food to guests’ tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non‑alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service. Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen. Attend all scheduled employee meetings. Performs other related duties as assigned by the Chef or manager‑on‑duty.

WORKING CONDITIONS AND EXPECTATIONS

Work schedules may vary between early morning to late evening, weekends and holidays. Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime. Always act in a professional manner that represents the restaurant, owners, partners and staff. Respectful to all guests that have chosen to dine in our restaurants. Demonstrate teamwork in all areas of the restaurant. Work with a positive attitude in all types of situations. Always follow safety and sanitation rules and laws. Always act in the best interest of the restaurant, fellow employees and guests. Welcome and accept feedback and coaching from the management team to maintain and grow as an employee. Be able to reach, bend, stoop and frequently lift up to 40–70 pounds. Repetitive tasks with few breaks. Be able to work in a standing position for up to 8 hours.

QUALIFICATIONS

High school diploma or equivalent. A minimum of 2 years of experience in kitchen preparation and cooking. Must be able to communicate clearly with managers, kitchen and dining room personnel. Food Handlers permit on file. This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests. #J-18808-Ljbffr Lielle