Line Cook

Pasadena, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $24.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

Legends and ASM Global have combined their expertise to become leaders in the sports, entertainment, and live events industry. This partnership results in a powerful global presence with unmatched skills in venue operations and revenue generation, managing over 400 venues worldwide including arenas, stadiums, and exhibition centers. Legends takes a data-driven approach to planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, recognized as the world leader in venue management and live event production, brings years of operational excellence to the partnership. Together, they create a dynamic, inclusive workplace driven by values of respect, integrity, and accountability aimed at transforming the live entertainment industry. They focus on creating an environment where team members can thrive and contribute to producing unforgettable events.

The Los Angeles Equestrian Center (LAEC), a unique 75-acre equestrian facility located within Griffith Park, operates under the umbrella of this partnership. LAEC serves as both a premier destination for equine enthusiasts and a host for numerous equestrian events ranging from local competitions to prestigious showcases. The venue also supports special events that combine the natural beauty of the park with the vibrant culture of Los Angeles. This setting delivers a distinctive blend of outdoor charm and professional event hosting.

We are seeking a dedicated Line Cook to join the Food & Beverage kitchen team reporting to the Executive Chef and Sous Chef. The position is hourly, non-exempt with a base pay rate of $24.00 per hour. The Line Cook plays a critical role in food preparation for events, working closely with culinary leaders to follow approved recipes and maintain high production standards. This is a hands-on role requiring proficiency in preparing meats, vegetables, proteins, starches, and soups, all while managing the kitchen’s organization and sanitation. The ideal candidate is experienced in banquet operations, understands state health codes, and can operate a variety of kitchen equipment efficiently. The role includes managing storage areas, minimizing waste, training seasonal staff, assembling hot and cold food items, assisting with plating, and maintaining an organized workspace.

Working in a fast-paced, physical environment, the Line Cook must be able to stand for extended periods, work irregular hours including evenings and weekends, and handle heat and cold exposure with stamina and professionalism. This role demands strong organizational skills, culinary knowledge, and the ability to multitask in a high-volume production setting. A valid Food Handler’s Certificate is required, with a ServSafe Certification preferred. This position offers an opportunity to be part of a renowned organization dedicated to excellence, inclusivity, and creating memorable experiences for guests and clients at a notable venue.

Job Requirements

High school diploma or equivalent
Minimum of three years’ experience in a cook’s position
Minimum of one year of experience in banquet operations
Valid Food Handler’s Certificate
Ability to operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler, and other kitchen equipment
Knowledge of state health codes and sanitation standards
Ability to stand for several hours at a time
Ability to work irregular hours including early mornings, late evenings, weekends, and holidays
Ability to follow verbal and written instructions
Ability to read and speak English
Ability to work extended hours productively
Ability to maintain sanitation and grooming standards
CA Food Handlers Card

Job Qualifications

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
CA Food Handlers Card

Job Duties

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 date food items for storage
Maintain and organize storage rooms, refrigerators, and freezers
Organize 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