The Line Cook will collaborate with production facility staff, including the Food Service Specialist and Porter, to deliver nutritious and appealing meals for xAI employees. This role requires culinary proficiency, teamwork, and a commitment to food safety in a fast-paced environment.

Responsibilities:

• Prepare food for no less than 150 guests per service following recipes and portion guidelines set by the Executive Chef.
• Maintain an organized and efficient workstation during service, ensuring timely preparation and plating of dishes
• Assist with food prep tasks, such as chopping, marinating, and portioning ingredients, to support daily operations
• Monitor food quality and presentation, adhering to xAI's standards for taste, temperature, and visual appeal
• Uphold and adhere to food safety and sanitation practices, including proper storage, rotation (FIFO), and cleaning of equipment and work areas
• Support catering for meetings and events, including setup, execution, and breakdown of service
• Assist with inventory checks, receiving deliveries, and restocking supplies as needed
• Maintain production facility equipment, reporting any issues to leadership for prompt resolution
• Help train junior cooks on stations and safety standards

Basic Qualifications:

• High school diploma or equivalency certificate
• 2+ years of experience as a line cook or in a similar production facility role
• Possession of or willingness to obtain a CA Food Handler Card

Preferred Skills and Experience:

• Culinary certificate or degree from an accredited program
• 3+ years of experience in corporate dining, restaurants, or high-volume kitchens
• Proficiency with production facility equipment (e.g., grills, ovens, knives) and cooking techniques
• Strong knowledge of food safety and sanitation practices (e.g., ServSafe or equivalent)
• Experience with diverse cuisines and accommodating dietary restrictions (e.g., vegetarian, gluten-free)
• Ability to work efficiently in a fast-paced, team-oriented environment
• Basic computer skills (e.g., Microsoft Office) for inventory or recipe tracking
• Excellent communication skills for coordinating with production facility and service staff

Additional Requirements:

• Ability to carry large heavy items unassisted (up to 25 lbs.)
• Ability to stand for long periods of time – up to 10 hours a day
• Ability to perform frequent bending, stooping, and lifting of objects

Compensation and Benefits: $33 - $35.20 USD per hour

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Responsibilities Prepare and cook menu items consistently to restaurant standards. Execute dishes with attention to detail, presentation, and portion control. Maintain the cleanliness, organization, and sanitation of your station and the kitchen. Assist with daily prep, including washing, chopping, and storing seasonal produce. Collaborate with chefs and team members to support smooth, efficient service. Adhere to food safety standards and proper handling of fresh ingredients. Contribute to a positive, respectful, and team-oriented kitchen culture. Support operations across multiple entities (food trucks, grocer, commissary, events) as business needs dictate.

Ideal Background Previous line cook or culinary experience preferred (farm-to-table or scratch kitchen experience a plus). Strong knife skills and knowledge of cooking techniques. Ability to work efficiently and remain calm under pressure. Passion for seasonal ingredients, sustainability, and local food. Flexible schedule; able to work evenings, weekends, and holidays as needed. ServSafe certification (or willingness to obtain) is a plus.

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