The Hospitality and Private Events department of the Skirball Cultural Center seeks a capable Line Cook. Reporting to the Executive Chef, the Line Cook is responsible for performing a wide variety of moderately difficult food preparation in a high-volume institutional kitchen.

Responsibilities:

• Prepares or directs preparation of regular hot, cold, and special diet foods according to prescribed menus, plans, and recipes
• Follows established schedule in cooking, baking, sanitation, and related activities
• Determines proper cooking time and temperature
• Operates broiler, ovens, grills, fryers, and a variety of other kitchen equipment
• Cleans and sanitizes all food preparation equipment and ensures that it is kept in a safe and operable condition
• Keeps track of invoices and gives them to supervisor 
• Performs custodial duties such as mopping floors, washing walls, and cleaning refrigerators 
• Understands and abides by the standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures 

Qualifications:

• Working knowledge of methods, materials, and practices of volume food preparation
• Working knowledge of sanitary methods used in food preparation and kitchen maintenance
• Physical ability to lift and carry heavy bowls 
• Physical ability to stand and walk most of the working day
• Ability to read an event order and pay attention to detail 
• Ability to interact in a friendly, professional manner with other team members