Overview

The Line Cook is responsible for preparing and cooking food to be served to guests throughout the venue in a timely and professional manner. This position supports kitchen operations by maintaining high food quality standards, following sanitation and safety guidelines, and working collaboratively with the culinary team. The Line Cook must maintain reliable attendance and be available to work scheduled events based on business needs.

This role will pay an hourly rate of $26.00 to $28.00

This is a temporary role that will start June 11, 2026 and will end on June 23, 2026

This position will remain open until June 31, 2026.

Responsibilities

• Prepare high-quality hot and cold food items according to company recipes, portion standards, and presentation guidelines.
• Ensure food is prepared and delivered to guests in a timely manner during events and service periods.
• Portion, arrange, and garnish food plates for service.
• Observe and test foods to ensure proper cooking temperatures, quality, and consistency.
• Maintain cleanliness, sanitation, and safety standards in all kitchen and work areas.
• Operate standard kitchen equipment safely and efficiently, including broilers, steamers, convection ovens, mixers, meat slicers, and chef knives.
• Assist with food preparation, menu planning, and estimating food consumption as directed by the Executive Chef, Sous Chef, or Kitchen Supervisor.
• Communicate equipment maintenance or repair needs to kitchen leadership promptly.
• Work collaboratively with kitchen staff and other team members to support efficient event operations and excellent guest service.
• Maintain professional and respectful communication with employees, volunteers, management staff, and guests.
• Demonstrate dependable attendance and punctuality while remaining flexible to work evenings, weekends, holidays, and special events as scheduled.

Qualifications

• Previous cook or prep cook experience highly preferred.
• Ability to work in a fast-paced, team-oriented, event-driven environment.
• Strong understanding of food safety, sanitation, and kitchen safety procedures.
• Ability to follow recipes, portioning requirements, and preparation instructions accurately.
• Ability to stand for extended periods and lift/move kitchen supplies and equipment as needed.
• Must have valid food handler’s permit/certificate.
• Excellent communication and teamwork skills with a positive and cooperative attitude.