Line Cook-El Torito

Line Cook – El Torito

Join the XRG Team:
Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), we set high standards, delivering unforgettable experiences. If you’re passionate about hospitality, join our team.

Compensation Range: $16.90 – $20.00 per hour (range may vary based on experience).

Competitive Pay, Flexible Hours, Career Growth, Unique Culture, Dining Discounts, Referral Program, Credit Union Benefits, Partner Perks, Sick Time, Health Insurance.

The line cook is responsible for setting up and stocking assigned stations with all necessary supplies, preparing food for service, and cooking menu items in cooperation with the rest of the kitchen staff.

• Prepare all restaurant foods.
• Demonstrate knowledge in all areas of the kitchen.
• Read, measure and execute recipes.
• Read and execute computer tickets for service.
• Apply knife skills required for service and preparation.
• Maintain solid menu knowledge and attention to detail with plate presentation.
• Assist chefs as needed in execution of service.
• Communicate with management, chefs and service staff to fulfill and address any issues or needs requested by guests and/or other employees.
• Move furniture as directed by management, including but not limited to: tables, chairs, bar stools, banquettes, bar tables, boxes, and equipment.
• Comply with all safety and health department procedures.
• Maintain company safety and sanitation standards.
• Ensure complete and proper checkout procedures.
• Clean all spills immediately and place all trash in proper receptacles.
• Inform management of any complaint, comments or incident.
• Ensure nightly/weekly and opening/running/closing duties are completed.
• Record and report any equipment failure and/or safety hazards to management immediately.
• Assist and/or complete additional tasks as assigned.

• High School Diploma preferred.
• Proof of eligibility to work in the United States.
• Valid Driver’s License.
• 18+ years of age.
• Possession of or the ability to possess all state‑required work cards.
• Minimum of two (2) years related experience.
• Advanced knife skills.
• Proper food storage knowledge.
• Proper lifting techniques.
• Guest relations.
• Sanitation and safety.
• Full‑service kitchen operations.
• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public.

• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors.
• Work in an environment subject to varying levels of noise, crowds, and smoke, severity depending on guest volume.
• Fast‑paced, high‑volume, full‑service restaurant.
• Work varied shifts to include days, nights, weekends, and holidays.

• Ability to walk long periods of time.
• Ability to stand for long periods of time.
• Ability to use hands to handle, control, or feel objects, tools, or controls.
• Ability to repeat the same movements for long periods of time.
• Ability to understand the speech of another person.
• Ability to speak clearly so listeners can understand.
• Ability to push and lift up to 50 lbs.
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl.

This job description is a summary of duties which you as a Line Cook are expected to perform in your normal course of work. It is a broad guide of expected duties and is not an all‑inclusive list. It can be modified at any time with or without notice.

• Entry level

• Part‑time

• Management and Manufacturing
• Restaurants