Candidates must have evening and weekend availability to be considered. Job Summary The PM Line Cook at Boul'Ange is an experienced kitchen professional responsible for executing menu items accurately, consistently, and efficiently while maintaining Boul'Ange standards for flavor, quality, presentation, food safety, and hospitality. This position requires strong fundamental cooking skills, urgency, organization, attention to detail, and the ability to independently manage an assigned station during service. PM Line Cooks are expected to arrive prepared, maintain complete ownership of their station, communicate effectively with the kitchen team, and contribute to a collaborative service. Duties & Responsibilities Station Readiness & Ownership Set up and maintain an assigned station according to Boul'Ange recipes, pars, prep requirements, and presentation standards. Arrive at service with complete mise en place and communicate shortages, equipment issues, or other concerns before they affect service. Maintain a clean, organized, properly stocked station throughout the shift. Monitor product levels during service and communicate proactively when items are running low. Complete assigned opening, prep, restocking, and closing responsibilities thoroughly and on time. Properly label, date, rotate, store, and handle all food products according to established procedures and FIFO standards. Cooking & Execution Prepare, cook, and plate menu items according to standardized recipes, specifications, portions, and presentation guidelines. Demonstrate proficiency with the cooking techniques required for the assigned station, including proper handling and cooking of proteins, vegetables, sauces, and other menu components. Accurately execute requested temperatures and doneness while maintaining product quality. Taste and evaluate food as appropriate to ensure proper seasoning, temperature, texture, and overall quality. Recognize food that does not meet Boul'Ange standards and correct the issue before it reaches the guest. Maintain consistency from plate to plate regardless of business volume. Minimize waste, unnecessary refires, and improper portioning through careful preparation and execution. Service & Communication Work with urgency while maintaining accuracy, organization, and food quality. Read and execute tickets accurately and maintain awareness of ticket times throughout service. Coordinate firing and completion of dishes with other stations so components and courses are ready at the appropriate time. Communicate immediately with Expo or kitchen leadership regarding delays, missing items, refires, product shortages, or other issues affecting a ticket. Respond professionally and promptly to direction from Expo and kitchen leadership. Support neighboring stations when needed and contribute to a team-focused service environment. Communicate clearly and respectfully with BOH and FOH team members. Food Safety & Sanitation Follow all Boul'Ange food safety procedures and applicable health department requirements at all times. Prevent cross-contamination through proper use of cutting boards, utensils, gloves, towels, equipment, and work surfaces. Follow proper procedures for handling raw proteins and ready-to-eat foods. Maintain safe food temperatures and follow established cooking, cooling, holding, reheating, and storage procedures. Keep work surfaces, equipment, utensils, and surrounding areas clean and sanitary throughout the shift. Immediately report unsafe food-handling practices, equipment problems, or potential food-safety concerns to kitchen leadership. Maintain excellent personal hygiene and report to every shift in a clean, complete, and professional uniform. Professional Standards Take responsibility for the quality and accuracy of food produced from the assigned station. Accept coaching and feedback professionally and apply corrections consistently. Follow established recipes and procedures. Demonstrate reliability, punctuality, professionalism, and respect for coworkers. Contribute to a kitchen culture built around accountability, communication, consistency, teamwork, and continuous improvement. Perform other related duties as assigned by kitchen leadership. Required Skills & Abilities Fluency in English required; Bilingual English/Spanish preferred. Night and weekend availability required. Strong fundamental cooking and knife skills. Ability to independently set up, organize, and operate a professional line station. Ability to execute multiple tickets accurately and efficiently in a high-volume service environment. Strong understanding of proper cooking temperatures, doneness, seasoning, and basic food-quality standards. Working knowledge of professional kitchen sanitation, food handling, and cross-contamination prevention. Ability to follow standardized recipes, portions, plating specifications, and procedures consistently. Clear communication skills and the ability to coordinate effectively with other stations and Expo. Ability to recognize problems, communicate them quickly, and respond appropriately to direction. Team-oriented attitude with a strong sense of personal accountability. Education & Experience Minimum 2 years of professional line-cook experience in a full-service, high-volume restaurant or comparable kitchen environment required. Demonstrated experience independently operating at least one professional line station required. Culinary education is welcomed but is not required in place of demonstrated professional kitchen experience and cooking ability. Must possess or obtain a valid California Food Handler Card as required. Physical Requirements Ability to stand and walk for prolonged periods throughout the shift. Ability to bend, reach, lift, carry, push, and perform repetitive kitchen tasks. Ability to safely lift and carry up to 40 pounds. Ability to work safely around hot cooking equipment, sharp tools, steam, refrigeration, and other normal commercial-kitchen conditions. Ability to maintain pace, organization, and accuracy during periods of high-volume service.