Line Cooks Needed - No Nights (Fulltime/Part time

At Fountain Grains & Greens, we believe food should be exceptional, not just on a special night out, but every day. From heirloom grains to sustainably raised meats and pristine seasonal produce, we source from the same (and often more exclusive) purveyors as LA’s top fine dining restaurants. Then, we bring that same quality to our guests in a casual, approachable way, no white tablecloths, no inflated prices.
Our mission is to democratize access to great food, food that respects the farmer, the worker, and the land. Passionate about food and where it comes from
Excited to work with seasonal ingredients from the best local producers
Reliable, team-oriented, and eager to be part of a purpose-driven kitchen. Whether you’re a seasoned kitchen pro or just starting out and ready to learn, if you care about real food and a positive work culture, we want to hear from you.
Line Cook / ‘Chef de Partie’ - Fountain Grains & Greens
Title: Line Cook / Chef de Partie
Job Type: Part Time & Full Time available, AM Shifts

The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards. This role requires a skilled and creative individual who can work efficiently in a fast-paced environment, manage food preparation, and maintain a clean and organized workstation. Food Preparation: Prepare and cook dishes according to recipes and menu specifications, ensuring quality, presentation, and taste are consistently maintained.
Station Management: Oversee and manage a specific section of the kitchen, including the preparation, cooking, and plating of dishes. Ensure that all food is prepared to order and meets our standards.
Assist with inventory control and ordering as needed.
Quality Control: Ensure that all kitchen equipment and tools are properly cleaned and stored.
Team Collaboration: Work collaboratively with other kitchen staff, including chefs and cooks, to ensure smooth and efficient kitchen operations. Contribute ideas and suggestions for menu development and special dishes, incorporating seasonal and local ingredients to enhance our farm-driven offerings.
Customer Interaction: Occasionally interact with guests to receive feedback and address any special dietary needs or requests. Experience: Minimum of 2 years of experience as a line cook or Chef de Partie in a professional kitchen, preferably in a farm-to-table or fine dining environment.
Safety: Food handler’s certification required.
Skills: Strong culinary skills with the ability to work efficiently under pressure. Understanding of food safety and sanitation practices. Familiarity with farm-to-table principles and local, seasonal ingredients is a plus.
Culinary degree or equivalent experience in a professional kitchen setting.