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Line Cook

San Rafael, CA

Job ID: 101455 Industry: Food Production Pay Rate: $17.00/hour
Star Staffing is a local, women-owned, full-service staffing partner serving businesses and job seekers throughout Sonoma, Marin, Napa, Solano, and surrounding counties .
Our goal? To make finding a job effortless for you!

Job Title
Line Cook

Employment Type


Job Overview

Join a fast and high energy kitchen environment as a Line Cook. The position is responsible for preparing food according to the Chef s instructions and firing the food according to resident orders, ensuring taste, temperature and attractive presentation. Reports to the Executive Chef.

Desired Qualifications and Physical Demands

  • The position requires effective judgment, organization, prioritization and attention to detail, while maintaining a positive and cooperative spirit among coworkers.

  • Broad knowledge of food and cooking techniques.
  • Flexibility for daily changing menus and different kitchen duties.
  • Previous line-cook experience.
  • Ability to use knives and other kitchen equipment safely and efficiently during preparation.
  • Ability to interpret and follow instructions, recipes, specifications and standards.
  • Availability to work evenings, weekends and holidays when necessary.
  • Food Handler s Certification.

Primary Job Functions

  • Prepares a variety of sauces and stocks, soups, stews, marinades, vegetables, starches, proteins and garnishes by roasting, poaching, grilling, braising, frying, making dressings and stewing meats.
  • Determines type and amount of food and supplies (i.E. Condiments, spices, other flavorings) for assigned menu item(s).
  • Completes cooking process during time of service to ensure proper temperature, flavor and aesthetics.
  • Maintains assigned work station in a safe, sanitary, clean and organized condition.
  • Communicates supply needs to relevant individual(s).
  • Break down and clean each station at the end of each service. Ensure that all kitchen equipment is turned off
  • Remove all food products from production line and wrap properly at the end of each service.
  • Ensures FIFO of all food products. (First in, First out)
  • Reports all food and kitchen issues to the Executive Chef and Dining Services Manager as soon as possible.
  • Responsible to be trained all equipment with blades before using.
  • Organize all walk-in refrigerators and store rooms.
Equipment Used

  • Knives, small food processors, mixers, slicing machine.
  • Stove, oven, burners, braisers, kettle pot, steamer, fryer, searing grill, char broiler, stock pots and tilt skillet. Meat slicer, soup burners, salad mixer dryer.
  • The work environment is a State-of-the-art kitchen. Prolonged standing, frequent walking. Lifting up to 50 pounds. Potential superficial cuts and burns. Exposure to heat, noise, moisture, cold.
For immediate consideration, please email resumes to teresa@starhr.Com
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