Who We Are:

Acme Hospitality is a growing hospitality group in Santa Barbara's arts and entertainment district, that owns and operates several highly acclaimed and award winning concepts and boutique hotels in Nevada County and Palm Springs CA.

Helena Avenue Bakery is a homestyle artisan bakery and kitchen offering rustic, organic breads, handmade seasonal pastries, scratch made breakfast fare, gourmet sandwiches on freshly baked bread and seasonal salads. The take-out menu is ideal for dining in or taking away to enjoy at home, nearby wine tasting rooms, the beach or picnics around town. Helena Avenue Bakery shares a space with the Santa Barbara Wine Collective so you can grab a bottle of your favorite local wine for a perfect picnic.

Mission & Core Values:

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success.

Position Summary: 

As Line Cook, you are responsible for all daily back of house operations of the business. The position of Lead Line is truly about being a dynamic team leader and setting a positive tone for the entire back of house team to ensure that the business is running efficiently, profitably, and delivering the highest level of hospitality. This is a part to full-time position, which involves weekends and holidays, particularly during the peak season.

RESPONSIBILITIES

• Prepare and cook food items according to standardized recipes and menu specifications.
• Ensure that all ingredients are properly measured, weighed, and prepared before cooking.
• Follow proper food handling, storage, and sanitation procedures to maintain hygiene and safety standards.
• Assist with food inventory management, including receiving, inspecting, and storing ingredients.
• Coordinate with other kitchen staff to ensure smooth and efficient food preparation and service.
• Set up and stock workstations with necessary ingredients and equipment before each shift.
• Operate and maintain kitchen equipment, such as grills, ovens, fryers, and slicers, in a safe and efficient manner.
• Ability to prep and execute service on at least two stations without management supervision.
• Monitor cooking times and temperatures to ensure that food is cooked and presented correctly.
• Plate and garnish dishes according to established presentation and flavor guidelines.
• Maintain knowledge of menu items, including ingredients, preparation methods, and portion sizes.
• Assist in washing all silver, plate wares, pots and pans and cooking utensils for the restaurant.
• Clean and sanitize work areas, equipment, and utensils to maintain a clean and organized kitchen.
• Adhere to all food safety and sanitation regulations.
• Assist in the training and mentoring of junior kitchen staff, as needed.
• Collaborate with the culinary team to ensure efficient workflow and timely service.
• Delegate station needs to the junior kitchen team.
• Complete nightly inventory of station(s) and closing checklist.

• 2 to 3 years experience as a Line Cook in a professional kitchen.
• Elevated knowledge of cooking techniques, food preparation methods, and culinary terminology.
• Comfortability with kitchen equipment and utensils.
• Ability to follow recipes and instructions accurately.
• Strong knowledge of food safety and sanitation practices.
• Excellent organizational and multitasking skills.
• Ability to work in a fast-paced, high-pressure environment.
• Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a crowded kitchen.
• Flexibility to work in shifts, including evenings, weekends, and holidays.
• Culinary degree or relevant certification (optional but preferred).
• Current State Food Handler Card.