Line Cook

Job Details: Job Location: The Ecology Center

• San Juan Capistrano, CA, Education Level: High School/GED, Salary Range: $20.00 - $22.00Hourly, Travel Percentage: None, Job Shift: Any, Job Category: Restaurant
• Food Service, The Ecology Center is a nonprofit community farm and cultural center located on a 28-acre Regenerative Organic Certified farm in San Juan Capistrano, California. Through regenerative agriculture, ecological education, nourishing food, and community engagement, we cultivate practical solutions for a healthier, more abundant future. Our work is grounded in a shared commitment to collaboration, stewardship, and meaningful impact.

POSITION SUMMARY

A Cook, or Line Cook, is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.

ESSENTIAL DUTIES

& RESPONSIBILITIES Food Preparation & Guest Service Assisting in the daily kitchen operations of the restaurant to include, receiving food orders, food preparation, menu preparation, testing recipes, techniques for food preparation and participating in monthly inventory counts. At the beginning of each shift, reviewing the line checklist and assisting with pulling or preparing items, as needed.

Checking sauces and all ingredients for integrity. Notifying the Executive Chef or Chef de Cuisine of any specific concerns. Consistently prepare high quality food products according to established food industry regulations and company policies and procedures, paying specific attention to preparation procedures and presentation standards.

In addition to working on the line as scheduled, provide… As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures. Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month,… Kitchen, Café & Hospitality Operations Maintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.

At the end of the shift overseeing and assisting with storing food items and cleaning the kitchen. Ensuring all items are properly labeled and dated. Pulling proteins from the freezer for next day service. Participating in the monthly physical inventory counts at the venue. Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.

Providing support at other venues for special events. Food Safety, Quality & Inventory Carry out the core responsibilities of the Cook position with care, consistency, and accountability. Coordinate daily priorities, assignments, and operational needs with the appropriate supervisor. Maintain organized, safe, and well-prepared work areas, tools, systems, and materials.

Follow established procedures, quality standards, and applicable workplace requirements. Teamwork, Training & Shared Stewardship Communicate clearly with colleagues, supervisors, guests, and community partners as appropriate. Support reliable service, thoughtful problem-solving, and timely completion of assigned work.

Monitor supplies, records, schedules, or operational details relevant to the position. Identify concerns early and elevate safety, service, or operational issues through the appropriate channels. SUPERVISION, COLLABORATION & CONFLICT RESOLUTION This position reports to To be confirmed by Human Resources. The role provides the operational support, coordination, leadership, or supervision specifically assigned to the position.

Formal hiring, discipline, performance evaluation, and other employment decisions apply only when expressly authorized. Key collaborators include Culinary leadership and kitchen teams; Farm Share; Farm Operations; Engagement; Commissary; and event staff, when applicable. Employees are expected to communicate respectfully, address concerns constructively, practice active listening, and contribute to a workplace grounded in trust and shared stewardship.

Unresolved concerns should be elevated through the appropriate management or Human Resources channels.

Qualifications

Required Must have exceptional organizational skills. Must possess attention to detail. Serve Safe Certificate.

Education

and/or Experience:. Previous line cook experience preferred, but not required. Ability to read, analyze and interpret general business periodicals, technical procedures, or governmental regulations. Ability to effectively present information and respond to questions from managers, clients, customers and the general public.

Preferred Ability to write reports, business correspondence and procedure manuals. Bilingual English/Spanish preferred. Experience in a nonprofit, regenerative farm, mission-driven, or community-centered workplace. Familiarity with culinary operations, café service, farm-to-table food, hospitality, and food safety. Experience collaborating with teams across multiple departments.

Relevant certifications, specialized training, or technical skills related to the position. WORK ENVIRONMENT & PHYSICAL REQUIREMENTS This position works in a farm-based environment that may include kitchens, cafés, production spaces, event areas, and guest-facing locations. Stand, walk, sit, or move through assigned work areas as required by the position.

Bend, reach, handle tools or materials, and perform assigned tasks safely. Safely lift, carry, or handle supplies consistent with the essential duties of the position. Work in active kitchen, bakery, commissary, event, or hospitality environments as assigned. Use assigned kitchen, production, service, or sanitation equipment in accordance with safety procedures.

The Ecology Center will provide reasonable accommodations to qualified individuals with disabilities in accordance with applicable law. CULTURE & CORE VALUES The Ecology Center values a workplace rooted in care, connection, and shared responsibility. Team members bring our mission to life through collaboration, stewardship, and meaningful impact.

Learn by Doing Be Part of the Solution Collaborate for Change Give More Than We Take Be Here Now BENEFITS Eligible employees may have access to: Medical, dental, and vision coverage. Retirement plan participation. Paid sick leave and other applicable paid time off. Employee discounts at the Farm Stand and Cafe. Professional growth in a collaborative, mission-driven, farm-based environment.

Benefits

are subject to employee eligibility, applicable plan terms, and organizational policies. EQUAL EMPLOYMENT OPPORTUNITY The Ecology Center is an equal opportunity employer committed to an inclusive and respectful workplace. Employment decisions are based on organizational needs, individual qualifications, and job-related criteria without regard to any characteristic protected by applicable federal, state, or local law.

JOB DESCRIPTION ACKNOWLEDGMENT This job description outlines the general responsibilities and expectations of the position. It does not include every possible duty, and responsibilities may be adjusted based on organizational needs. Employment remains at will unless otherwise established through an authorized written agreement.