Overview

The Line Cook is responsible for preparing and serving high-quality food in a fast-paced, quick-service concessions environment. This position follows established recipes, portion standards, food safety procedures, and service expectations to ensure guests receive fresh, accurate, and timely orders. The Line Cook works closely with cashiers, stand leads, supervisors, and other kitchen staff to maintain efficient operations throughout events.

This role pays an hourly rate of $18.00-$20.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until October 16, 2026.

Responsibilities

• Prepare menu items according to approved recipes, portion sizes, and presentation standards.
• Operate grills, fryers, ovens, warmers, and other commercial kitchen equipment safely.
• Cook and assemble food quickly and accurately during high-volume service periods.
• Maintain proper food temperatures and follow all food safety, sanitation, and allergen procedures.
• Complete required temperature logs and food safety documentation.
• Set up the assigned cooking station before service and restock products throughout the event.
• Monitor product levels and communicate shortages or operational concerns to the stand lead or supervisor.
• Follow proper food rotation, labeling, storage, and first-in, first-out procedures.
• Keep workstations, equipment, utensils, floors, and storage areas clean and organized.
• Reduce food waste by following production levels and portion-control standards.
• Assist with receiving, stocking, food preparation, and closing procedures as assigned.
• Follow all company policies, health department regulations, and workplace safety procedures.
• Work cooperatively with team members to maintain fast and professional guest service.
• Perform additional duties as assigned based on operational needs.

Qualifications

• Previous cooking, concessions, restaurant, or quick-service experience is preferred but not required.
• Ability to work efficiently in a high-volume and fast-paced environment.
• Basic understanding of food preparation, sanitation, and kitchen safety practices.
• Ability to follow recipes, instructions, portion standards, and production sheets.
• Strong communication, teamwork, and time-management skills.
• Dependable, punctual, and able to maintain a professional attitude during busy events.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, or pull heavy objects.
• Ability to work around hot equipment, steam, grease, sharp utensils, and varying temperatures.
• Must be available to work a flexible event-based schedule, including nights, weekends, and holidays.
• Must meet all applicable food-handler certification requirements.