Line Cook

Backbone  is an upscale neighborhood restaurant from husband and wife team  Nathan McCall  and  Karen Yoo . They were the original Chef Owners of  McCall's Meat & Fish , a beloved Los Feliz Butcher Shop & Bakery for over 10 years. Going back to their Michelin roots, the Chefs have worked in such notable restaurants as  Sona  (LA),  Daniel  (NYC)   Campanile  (LA) and  Arzak  (Spain), and are now creating an elevated experience in a comfortable neighborhood   setting. The menu consists of Spanish and Asian influences, with a firm foundation in French technique.

Working Schedule is Tuesday - Saturday 2pm - 10 : 30pm

Sunday and Monday OFF

Skills & Requirements :

• High Caliber or Michelin Restaurant Experience a plus
• Knowledge of Food Cost / Inventory / P&L a plus
• Experience Butchering Meat, Filleting Fish and Pasta Making
• Experience working Garde Manger, and genral line cooking.
• A passion for food, exceptional work ethic and dedication.
• Knife handling, food safety & sanitation knowledge.
• Able to take constructive criticism, learn quickly, and constantly improve.
• At least 2 years of related experience required.
• Current Food Handler Permit.

Job Duties and Expectations :