Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Exact $26.00
Benefits
401(k) savings plan
401(k) matching
Job Description
The hiring establishment is a vibrant venue known for providing exceptional culinary experiences to guests through various events and daily operations. This venue serves a diverse clientele and prides itself on high-quality food offerings and excellent customer service. With a strong emphasis on team collaboration, food safety, and customer satisfaction, the venue maintains a dynamic and professional working environment that caters to both casual dining and special event needs. As an employer, the venue offers part-time opportunities with competitive pay and benefits such as a 401(k) savings plan and matching, showcasing its commitment to employee financial wellness and retention. This position supports the venue's mission by ensuring guests receive fresh, delicious meals prepared to stringent quality and presentation standards.
The role in focus, the Line Cook, is integral to the smooth operation of the venue’s kitchen. Responsible for the preparation and presentation of both hot and cold foods, the Line Cook must adhere strictly to company recipes and portioning requirements to maintain consistency and excellence. This role demands a hands-on approach to food preparation, a keen eye for cleanliness and safety, and the capacity to work cohesively within a fast-paced, event-driven kitchen environment. Interaction with the public is a frequent aspect of the role, making professionalism and excellent attendance crucial. The Line Cook is expected to handle a variety of kitchen equipment proficiently and contribute to menu planning in consultation with senior culinary staff such as the Executive Chef, Sous Chef, or Kitchen Supervisor. With a competitive hourly wage of $26.00, this position offers a rewarding opportunity for culinary professionals seeking steady, reliable part-time work in a respected hospitality setting. The role remains open until June 5, 2026, inviting candidates who can commit to maintaining high standards and contributing positively to the team and guest experience.
The role in focus, the Line Cook, is integral to the smooth operation of the venue’s kitchen. Responsible for the preparation and presentation of both hot and cold foods, the Line Cook must adhere strictly to company recipes and portioning requirements to maintain consistency and excellence. This role demands a hands-on approach to food preparation, a keen eye for cleanliness and safety, and the capacity to work cohesively within a fast-paced, event-driven kitchen environment. Interaction with the public is a frequent aspect of the role, making professionalism and excellent attendance crucial. The Line Cook is expected to handle a variety of kitchen equipment proficiently and contribute to menu planning in consultation with senior culinary staff such as the Executive Chef, Sous Chef, or Kitchen Supervisor. With a competitive hourly wage of $26.00, this position offers a rewarding opportunity for culinary professionals seeking steady, reliable part-time work in a respected hospitality setting. The role remains open until June 5, 2026, inviting candidates who can commit to maintaining high standards and contributing positively to the team and guest experience.
Job Requirements
- High school diploma or equivalent
- Previous cook or prep cook experience
- Ability to operate standard kitchen equipment such as broiler steamer convection oven mixer meat slicer and chef knife
- Valid food handling certificate if required by state and federal regulations
- Ability to work flexible hours including events and weekends
- Excellent attendance and punctuality
- Strong communication skills
Job Qualifications
- Previous cook or prep cook experience
- Able to operate standard kitchen equipment including broiler steamer convection oven mixer meat slicer and chef knife
- Ability to communicate clearly respectfully and professionally with employees co-workers volunteers management staff and guests
- Ability to work well in a team-oriented fast-paced event-driven environment
- Possess valid food handling certificate if required by state and federal regulations
- ServSafe preferred
Job Duties
- Provide high quality fresh food products in a timely manner for delivery to guests
- Prepare hot and cold foods following company recipes and portioning requirements
- Participate as a team player with responsibilities related to preparation service and delivery of product
- Report any maintenance required for kitchen equipment
- Maintain sanitation health and safety standards in work areas
- Observe and test foods to ensure proper cooking
- Portion arrange and garnish food plates for delivery to guests
- Consult with Executive Chef Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption
- Demonstrate excellent attendance as per company standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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