{"id":2415331,"url":"https://alion.io/job/chachaslatinkitchen-line-cook","title":"Line Cook","company":{"id":4422227,"name":"Chachaslatinkitchen","domain":"chachaslatinkitchen.com","url":"https://alion.io/company/chachaslatinkitchen","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Paylocity","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Brea, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":49000,"max_usd":87000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":227},"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-07-22T21:17:26Z","employer_posted_date":"2026-10-13","last_verified_at":"2026-10-20T23:48:14Z","board_verified":true,"closed_at":null,"days_open":90,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":90},"description":"Description\nPosition Summary: A Line Cook is employed to prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or prep area.\nReasonable Accommodations Statement:\nTo accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.\nEssential Duties/Responsibilities:\nKnowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work\nKnowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles\nAbility to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan\nKnowledge of basic butchering\nMaintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirements\nKnowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures\nResponsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures\nObserves and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications\nCleans kitchen equipment \nAbility to handle special dietary requests and to work with guests requiring special requests due to dietary concerns\nCreates seasonings, cures and rubs\nMay bone and clean shellfish, cut, trim or grind meats, fish or poultry\nMust demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment \nMust demonstrate ability to present and discuss menu item preparation with kitchen manager and Chef-de-Cusine\nResumen de posición: Un Line Cook se emplea para preparar gran parte de la comida que sale de la cocina. Trabajan con un jefe de cocina o un nuevo chef, y a cada cocinero de línea generalmente se le asigna un lugar particular en la línea, como la parrilla, la estufa o el área de preparación.\nDeclaración de adaptaciones razonables:\nPara realizar este trabajo con éxito, un individuo debe ser capaz de realizar, con o sin ajustes razonables, cada función esencial satisfactoriamente. Se pueden hacer ajustes razonables para ayudar a las personas calificadas con discapacidades a realizar las funciones esenciales.\nDeberes / responsabilidades esenciales:\nConocimiento de técnicas de cocción tales como estofado, horneado, asado (horno o asador giratorio) y sartén / salteado de alto nivel. \nConocimiento de todos los equipos de cocina, incluido el ajuste de los controles del termostato para regular latemperatura de hornos, asadores, parrillas, asadores y hervidores de vapor. \nCapacidad para inventariar productos, leer menús (BEO, pedidos de restaurantes) y estimar los requisitos de alimentos para crear un plan de producción\nConocimiento de carnicería básica. \nMantiene las normas y especificaciones relacionadas con la preparación y manipulación de alimentos diariamente, comprende los requisitos de medición\nConocimiento y comprensión de las pautas de seguridad alimentaria y saneamiento, incluidos los requisitos de temperatura y HACCP (Análisis de riesgos y puntos críticos de control) al tiempo que comprende la ciencia en las temperaturas de cocción\nResponsable de verificar y mantener las temperaturas adecuadas durante la preparación, enfriamiento, conservación y servicio de los alimentos, incluido el ajuste de los controles del termostato para regular las temperaturas. \nObserva y prueba los alimentos que se cocinan probando, oliendo y perforando con utensilios de cocina para determinar que los alimentos se cocinan adecuadamente, de acuerdo con las especificaciones\nLimpia equipo de cocina\nCapacidad para manejar solicitudes dietéticas especiales y trabajar con invitados que requieren solicitudes especiales debido a preocupaciones dietéticas\nCrea condimentos, curas y roces. \nPuede deshuesar y limpiar mariscos, cortar, cortar o moler carnes, pescados o aves de corral\nDebe demostrar habilidades técnicas culinarias avanzadas requeridas en la preparación de alimentos y el uso de equipos de cocina. \nDebe demostrar la capacidad de presentar y discutir la preparación de elementos del menú con el gerente de cocina y el Chef de Cusine\nRequirements\nBasic Qualifications:\nMust be at least 18 years of age\nMinimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience\nPrevious experience in a high-volume Restaurant \nStrong communication, proven leadership and interpersonal skills\nAdept at troubleshooting and can calmly handle difficult situations\nProven ability to read and understand recipes\nUnderstands the purpose of the knife and when to use it \nStrong organizational skills; Ability to lead a team in a very fast paced environment \nExhibits a positive, friendly and helpful attitude to our guests and your co-workers\nMotivates and encourages co-workers through daily reinforcement and coaching\nDemonstrates passion and enthusiasm for working in the kitchen. \nProven knowledge of culinary techniques and terminology\nValid Food Safety Certification or equivalent \nMust be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events\nThis position may including nights and holidays\nPreferred Qualifications:\nBilingual preferred\nCertification from CIA or equivalent \nVocation school training or high school certification\nCulinary degree or equivalent \nRecommendation from school\nPhysical Requirements\nStanding or walking for up to 8 hours at a time on tiled floors\nHand and wrist strength as needed to manipulate product during production; ability to use your hands to handle, control or feel objects, tools or controls\nAbility to repeat the same movements\nReact quickly using hands, fingers or feet \nUse one or two hands to grasp, move or assemble objects\nUse stomach and lower back muscles to support the body for long periods with getting tired; must be able to bend stretch, twist or reach out. \nAbility to lift up to 50 lbs\nAbility to bend repeatedly throughout entire shift as needed for production\nAbility to work in high-heat environments for up to 8 hours at a time\nPHYSICAL DEMANDS\nOccasionally Position requires this activity up to 33% of the time (0 - 10 hrs/day)\nFrequently Position requires this activity from 33% - 66% of the time (2.5 - 10 hrs/day)\nConstantly Position requires this activity more than 66% of the time (10 hrs/day)\nPhysical Demands\nStand (up to 10 hrs/day) Constantly\nWalk (up to 10 hrs/day) Constantly\nSit Occasionally\nManually Manipulate Constantly\nReach Outward Constantly\nReach Above Shoulder Constantly\nClimb Occasionally\nCrawl Occasionally\nSquat or Kneel Occasionally\nBend Occasionally\nGrasp Constantly\nSpeak Constantly\nLift/Carry\n21 - 50 lbs Frequently\nPush/Pull\n13-25 lbs Frequently\nOther Physical Requirements\nVision (near, distance, color) \nSense of sound - ability to converse with people in a loud environment\nWORK ENVIRONMENT\nThe work environment is moderately loud to loud.\nCalificaciones Básicas:\nDebe tener al menos 18 años de edad\nExperiencia mínima de 5 años en el campo culinario / restaurante de alto volumen o título culinario y 2 años de experiencia relacionada\nExperiencia previa en un restaurante de gran volumen. ? Comunicación fuerte, liderazgo comprobado y habilidades interpersonales. \nExperto en la resolución de problemas y puede manejar con calma situaciones difíciles\nCapacidad probada para leer y comprender recetas\nComprende el propósito del cuchillo y cuándo usarlo\nFuertes habilidades de organización; Capacidad para liderar un equipo en un entorno de ritmo muy rápido. \nExhibe una actitud positiva, amigable y servicial con nuestros huéspedes y sus compañeros de trabajo. \nMotiva y alienta a los compañeros de trabajo a través del refuerzo diario y el entrenamiento. \nDemuestra pasión y entusiasmo por trabajar en la cocina. \nConocimiento probado de técnicas culinarias y terminología. \nCertificación de seguridad alimentaria válida o equivalente\nDebe ser flexible y capaz de trabajar en una variedad de turnos, incluidos días, noches, fines de semana, días festivos y eventos especiales. \nEsta posición puede incluir noches y días festivos.\nCalificaciones preferidas:\nBilingüe preferido\nCertificación de la CIA o equivalente\nFormación vocacional o certificación de bachillerato\nGrado culinario o equivalente\nRecomendación de la escuela\nRequerimientos físicos\nDe pie o caminando hasta 8 horas seguidas en pisos de baldosas\nFuerza de manos y muñecas según sea necesario para manipular el producto durante la producción; capacidad de usar sus manos para manejar, controlar o sentir objetos, herramientas o controles\nPosibilidad de repetir los mismos movimientos. \nReacciona rápidamente con las manos, dedos o pies. \nUse una o dos manos para agarrar, mover o ensamblar objetos\nUse el estómago y los músculos de la parte baja de la espalda para sostener el cuerpo durante largos períodos con el cansancio; debe poder doblarse, estirarse, torcerse o estirarse. \nCapacidad para levantar hasta 50 libras\nCapacidad para doblarse repetidamente durante todo el turno según sea necesario para la producción\nCapacidad para trabajar en entornos de alta temperatura durante hasta 8 horas a la vez.\nDEMANDAS FÍSICAS\nDe vez en cuando El puesto requiere esta actividad hasta el 33% del tiempo (0-10 horas / día)\nFrecuentemente El puesto requiere esta actividad del 33% - 66% del tiempo (2.5 - 10 horas / día)\nConstantemente El puesto requiere esta actividad más del 66% del tiempo (10 horas / día)\nDemandas físicas\nSoporte (hasta 10 horas / día) Constantemente\nCaminata (hasta 10 horas / día) Constantemente\nSentar De vez en cuando\nManipular manualmente Constantemente\nAlcance hacia afuera Constantemente\nAlcance sobre el hombro Constantemente\nEscalada De vez en cuando\nGatear De vez en cuando\nEn cuclillas o arrodillarse De vez en cuando\ncurva De vez en cuando\nAgarrar Constantemente\nHablar Constantemente\nLevantar / llevar\n21 - 50 libras Frecuentemente\nEmpujar tirar\n13-25 libras Frecuentemente\nOtros requisitos físicos\nVisión (cerca, distancia, color) \nSentido del sonido: capacidad de conversar con personas en un entorno ruidoso\nENTORNO DE TRABAJO\nEl ambiente de trabajo es moderadamente alto a alto.","description_format":"text","description_chars":10827,"description_truncated":false,"requirements":{"experience_years_min":5,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":{"level":"high_school","optional":false},"security_clearance":false,"languages":[{"language":"Spanish","level":"Advanced (C1)","optional":false}]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":[],"lifecycle":[{"event":"open","at":"2026-10-13T03:12:09Z"}],"visa":[],"liveness":{"score":13,"band":"cold","label":"Long shot","p_open":1,"p_active":0.474,"p_room":0.28,"age_days":89,"expected_fill_days":27,"reasons":["conf:2","win:tail","crowd:"],"computed_at":"2026-10-20T05:45:00Z"},"pay":null,"html_url":"https://alion.io/job/chachaslatinkitchen-line-cook","json_url":"https://alion.io/job/chachaslatinkitchen-line-cook.json","meta":{"generated_at":"2026-10-21T04:22:11Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":6327,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-22T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":4422227},"rest":"https://alion.io/mcp/rest/get_company?id=4422227"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Fchachaslatinkitchen-line-cook"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Fchachaslatinkitchen-line-cook"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Fchachaslatinkitchen-line-cook"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/chachaslatinkitchen-line-cook\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Fchachaslatinkitchen-line-cook"}]}