Job Overview

Summary

  • The Line Cook plays a critical role in daily Back of House (BOH) operations at Haggo’s Organic Taco. Responsible for preparing, cooking, and plating menu items to exact recipe and organic standards, the Line Cook ensures speed, quality consistency, strict kitchen sanitation, and seamless communication with the Front of House (FOH) team.
  • Line Cooks lead by execution on the kitchen line. Preparing high-quality organic menu offerings across various stations including grill, prep, fryer, assembly, and expo. They maintain rigorous health code standards, manage workstation stock, execute FIFO inventory rotation, and uphold Haggo’s commitment to sustainability, guest safety, and food excellence.

Qualifications & Certifications

  • Experience: Minimum 1 year of line cook or food preparation experience in high-volume, fast-casual or full-service kitchen environments preferred.
  • Food Handler Card: Valid San Diego County Food Handler Card (for SD County locations) or California Food Handler Card (for Orange County locations) prior to starting.
  • Language & Communication: Ability to understand, read, and execute recipes in English or Spanish; clear verbal communication with shift leaders and kitchen team members.
  • Skills: Strong basic knife skills, knowledge of kitchen safety and food temperature controls, speed in execution, and ability to work calmly under pressure during high-volume meal periods.

Kitchen Execution & Quality Standards

  • Recipe Adherence: Prepare, cook, and plate all menu items in strict accordance with Haggo’s organic standards, portion sizes, and standard operating procedures.
  • Station Prep & Setup: Set up, stock, and organize line stations prior to peak hours; execute daily prep lists and maintain appropriate par levels.
  • Speed & Efficiency: Maintain fast ticket times without compromising presentation, taste, or recipe consistency.

Food Safety & Kitchen Hygiene

  • Temperature Monitoring: Maintain proper food safety logs, ensuring hot foods remain above required hot-holding temperatures and cold foods stay below refrigerated thresholds.
  • FIFO Rotation: Practice strict First-In, First-Out (FIFO) food rotation for all prepped ingredients and raw goods to eliminate waste.
  • Station Cleanliness: Maintain a clean, organized, and sanitized workstation throughout the shift. Perform breakdown, deep cleaning, and station reset at closing.
  • Personal Hygiene: Comply fully with hair/beard restraint policies, clean apron usage, handwashing procedures, and health code standards.

Team Communication & Safety

  • Line Communication: Maintain active verbal communication with the Expediter (Expo) and Shift Lead regarding ticket priority, special orders, or inventory shortages.
  • Workplace Safety: Adhere strictly to OSHA safety regulations, proper knife handling techniques, chemical safety, and equipment operation protocols.
  • Break Compliance: Follow California break laws by taking mandatory meal and rest periods as scheduled by the Shift Lead.

Compensation Range

  • This is a tip pool eligible position. $19 HR + Tip Pool. Range $8-$10 HR. This estimation is based on company averages, tips are never guaranteed.

  • Consistently: 66% – 100% of shift
    Prepare, cook, and assemble organic food orders on the line according to company recipes.
    Maintain clean, sanitized, and stocked line stations.
    Enforce food safety, personal hygiene, hair restraint, and apron compliance standards.
    Stand, walk, and operate kitchen equipment (grills, fryers, prep stations) in hot kitchen environments.

  • Frequently: 34% – 65% of shift
    Perform food prep duties (chopping, marinating, cooking bulk batch ingredients, assembling sauces).
    Record food temperature logs, verify walk-in/line cooler temperatures, and execute FIFO rotation.
    Restock station line coolers, steam tables, and dry storage supplies.
    Communicate ingredient shortages, prep needs, or equipment maintenance issues to leadership.

  • Occasionally: 1% – 33% of shift
    Participate in deep cleaning tasks, equipment maintenance, and end-of-night BOH breakdown.
    Attend BOH team meetings, safety trainings, or all-staff quarterly meetings.

Physical Requirements & Working Conditions

  • Standing / Walking: Constantly standing and walking on concrete, tile, or non-slip rubber mats throughout the shift.
  • Lifting / Carrying: Frequently lifting ingredient boxes, food buckets, sheet pans, or ice containers. Average weight: 25 lbs; Maximum weight: 50 lbs.
  • Bending / Reaching: Frequently stooping, crouching, reaching overhead, and bending to access low refrigeration units, reach high prep shelves, or scrub line equipment.
  • Environmental Exposure: Continuous exposure to hot kitchen conditions (grills, flat-tops, fryers), cold walk-in coolers/freezers, wet floor surfaces, cleaning chemicals, and high kitchen noise levels.
  • Haggo’s Organic Taco LLC is an Equal Opportunity Employer. We comply with all applicable state and federal laws prohibiting discrimination in employment.
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