Line Cook / Prep - Temp Job

TEMP JOB from MAY 6th to May 17th, 2026
Line-Cook Position FULL TIME
WEDNESDAY to SUNDAY (5 days - 7am to 3:30pm) days off (Monday and Tuesday).

Qualifications:

• 2 years Line-Cook experience required.
• Breakfast duties & egg dishes handling experience of minimum 2 YEARS.
• Experience in Hot and Cold station.
• Experience in a fast paced environment preferred.
• Must be able to travel to both locations.
• Must be a quick learner.
• Must be efficient and capable of serving customers in a timely fashion.
• Passionate team player OR team leader... over achievers welcomed!
• Avid multi-tasker who works well under pressure.
• Very friendly, personable and full of energy.
• Must be able to work a flexible schedule and must be a morning person.
• Willing to grow within our family-owned company.
• Must have reliable transportation.
• Walking, standing all day lifting and carrying up to 50 lbs. bending to the floor many time a day, are part of the job.

Required experience:

• Line-Cook: 2 years experience minimum.
• Servsafe/Food handlers permit required.
• Part time and Full time Position.
• Must be available weekends.

Walk-Ins Interviews welcome!
Wednesday to Friday.
From 9 a.m. to 11 a.m. at Pitchoun Downtown L.A.
545 S. Olive St, (Metro Pershing Square)
Los Angeles, CA 90013

Please email your resume pdf or in the body of email AND precise your availability, AND a cover letter
Equal opportunity employer (M/W/D/V).

Please do not apply if you do not meet these requirements.

Serious profiles only, accountable and; reliable!

Principals only. Recruiters, please don't contact this job poster. Do NOT contact us with unsolicited services or offers.

About Pitchoun Bakery:

Pitchoun is a family story! Frédéric and Fabienne Souliès are both French; he is from the South West of France and she is from Monaco, French Riviera. "Pitchoun" is a French affectionate term meaning "kiddo"— in a loving way. Frédéric comes from a family of French bakers and farmers. He inherited the love of the product and the passion of the work. The respect of natural resources and of seasonal foods is in his DNA. Fabienne’s family has always cooked, too. Her family had a flair for Mediterranean cuisine with an Italian twist, and was involved in the food industry. Frédéric thus naturally learned to bake and graduated from the renowned bakery school in Paris, France “Ecole de Boulangerie Patisserie de Paris”. After many years as the general manager of a French food manufacturing company, Frederic decided to live his dream and work out of passion-baking! His wife, Fabienne, and their three young "pitchouns" have happily settled down in Los Angeles with the intent of sharing their best family recipes!