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Line Cook

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Legends Global

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Location:
United States , Burbank

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

24.00 USD / Hour
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Job Description:

This is a hands-on position assisting the Sous Chef and Executive Chef with the preparation of food for events by following approved recipes and maintaining the highest production standards.

Job Responsibility:

  • Always maintain an organized and sanitary workstation
  • Follow approved recipes and production standards
  • Prepare all meats, vegetables, proteins, starches, and soups according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume
  • Properly label and dates food items for storage
  • Maintain and organize storage rooms, refrigerators, and freezers
  • Organizes freezer pulls, as necessary
  • Minimize waste by controlling overage and usage
  • Educate and train seasonal kitchen staff on proper procedures and standards
  • Assemble and complete final production of hot and cold food items
  • Assist with plating of catered meals
  • Perform other duties as assigned and deemed necessary

Requirements:

  • Knowledge of all major kitchen equipment and appliances
  • Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler, and other kitchen equipment
  • Must be able to identify and properly use all kitchen small wares
  • Ability to follow verbal and written instructions
  • Ability to read and speak English
  • Strong knowledge of state health codes and sanitation standards
  • Ability to adhere to strict grooming standards established by SMG/Palmetto Expo Center
  • Ability to recognize and utilize weights and measurements, both liquid and dry
  • Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation
  • Skill in volume production and hands-on cooking
  • Ability to perform basic math functions necessary to execute recipes
  • Strong organizational skills and ability to multi-task
  • Ability to execute large functions
  • Ability to work extended hours productively
  • Valid Food Handler’s Certificate (required)
  • ServSafe Certification preferred
  • High school diploma or equivalent
  • Two-year culinary degree or appropriate continuing education credits preferred
  • Minimum of three years’ experience in a cook’s position
  • Minimum of one year of experience in banquet operations

Nice to have:

  • ServSafe Certification
  • Two-year culinary degree or appropriate continuing education credits

Additional Information:

Job Posted:
February 20, 2026

Employment Type:
Parttime
Work Type:
On-site work
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