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Michelin star chef Daniel Patterson and Chef Keith Corbin's fresh, new take on southern cuisine, Alta Adams, has come to LA. Rated top 10 by Eater LA, Alta Adams is a new and fresh restaurant, built around the idea of caring for each other and the community around us. We hope that Alta becomes a model for healthy, sustainable fine-casual dining, based on a deep and sincere culture of hospitality. We are driven by community, love, and respect and aim to create an atmosphere of excellence and hospitality that is kind and welcoming to all.
Our values:
Love contains within it all human values that matter. It represents how humans can relate to and take care of each other. Love contains all ideas of community and connection. It is kindness, compassion, inclusivity, empathy.
Excellence, without excellence nothing else matters. Excellence is what will create returning guests. It is our reputation and our image to the world. It gives us a standard to strive for. Excellence is attention to detail, consistency, creativity, and innovation.
Accountability, means being true to our word and doing what we say we will do. It allows us to uphold standards. It is teamwork, support for those around you, following through, and dependability. Accountability is an important component of a positive work environment- nothing can be achieved without it.
Promises. We promise that we will exceed guests expectations- we go above and beyond to provide our guests with a feeling of warmth and genuine hospitality.
We will hold ourselves critically accountable for our performance- our work is our word; we will answer for our successes and our failures with professionalism and honesty.
We will look the part, as we are the face of our restaurant. We take pride in our individuality and our appearance, how we present ourselves is how we represent our team.
We will work as part of a team and lift our teammates up, help them when they are down, show concern for their success and their failures because it is our success and failure as well.
We will communicate with love and respect- how we communicate with our team and our guests says a lot about who we are, our values, and how we care for others in our community.
Job purpose
Execute consistent dishes that follow established recipes and portions to provide the guest with a delicious dining experience. Consistently deliver flavor and presentation that represents craft care and dedication.
Duties and responsibilities
The Line Cooks duties and responsibilities include the following but are not limited to this overview,
Properly set up station for service.
Safe food handling procedures including raw and uncooked foods.
Safe handling of sharp cooking utensils.
Maintaining a clean work station.
Safely handle heavy cooking equipment.
Continuous tasting to ensure consistent flavor profiles.
High regard for craft and expertly executed food.
Break down station after service.
Sanitize all appropriate utensils and equipment.
Properly store and label food.
Assist in cleaning projects, deep cleaning, cleaning up any necessary mess including in back areas and
restrooms.
Qualifications include:
Ability to effectively communicate with management and fellow team members.
Able to safely lift up to 25-35lbs.
Work in a fast pace environment under high pressure circumstances.
ServSafe certified food handling procedures.
Culinary education preferred or at least one year of cooking experience.
Knowledge and understanding of culinary techniques.
Passion for ingredients and expertly executed menu items.
Ability to understand direction and constructive critique.
Work in a team environment to provide an excellent guest dining experience.
Punctuality.
Communicate with kindness and respect with guests and team members.
Understand that line cooks are a large part of the guest experience.
Eligible to work in the United States
Critical thinking and problem solving, identify opportunities and implement corrective action.
Must work weekends, holidays, and evenings.
Working conditions:
This position may require employees to work in a small space with high temperatures and hot cooking surfaces. This position may require working late hours, week nights, and weekends as well as holidays. This position may require working under high stress circumstances, skid and slip resistant foot wear and appropriate clothing may be required.Physical requirements
This position requires standing for extended periods of time. Working under hot temperatures near hot cooking surfaces. It may require heavy lifting occasionally and working with sharp utensils. It may require the individual to work in cold temperatures. Handle frozen food. Handle food that may be contaminated such as raw food and seafood. May be required to handle difficult employees, difficult guests, and assist with any other critical operational demands.
Pay rate:
$14.25-18.00 per hour including participation in the company tip pool
