The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations and prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintains an organized work area, and maintains order in all refrigeration and storage areas.

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Duties and Responsibilities include:

• Slicing, dicing, and chopping fruits, vegetables, cheeses, cooked meats, poultry, and seafood.
• Preparing dressings, sauces, marinations, canapés, hors d’oeuvres, and buffet items.
• Handling meat, seafood, poultry, and produce according to proper food-handling procedures.
• Reading and following recipes/specifications; properly rotating all products.
• Adhering to all sanitation standards in the kitchen.
• Demonstrating the ability to safely operate a variety of kitchen equipment.
• Preparing and cooking menu items according to recipes and quality standards.
• Maintaining a clean and organized kitchen workspace.
• Testing cooked foods by tasting and smelling them.
• Ensuring all station product is fresh and conforms to product specifications.
• Memorizing and executing recipes/specifications.
• Observing safety and security procedures; reporting potentially unsafe conditions.
• Reading and retaining all pertinent information regarding daily promotions and station assignments.
• Demonstrating accuracy and thoroughness; looking for ways to improve and promote quality.
• Assuming special projects as needed at the direction of the immediate supervisor.
• Other duties & responsibilities as assigned.

Job Requirements include:

• Must be eighteen (18) years of age or older.
• Must be able to respond to visual and audible cues.
• Demonstrated ability to interpret and communicate effectively, both verbally and in writing.
• Ability to calculate figures and amounts such as measurements, proportions, and volumes.
• Must successfully pass job interview, including a guest service audition.
• While performing the duties of this position, the employee is frequently required to stand, walk, and use hands to finger, handle, or feel.
• Occasionally required to lift and/or move up to 50 pounds.
• The employee is occasionally exposed to hot, wet and/or humid (indoor) conditions.
• The noise level in the work environment is usually moderate.
• Must possess a high level of maturity, dependability, and punctuality.
• Willing to travel and participate in training as recommended or required.

• Flexible work environment.
• Opportunities for training and development.
• Employee meal discounts.

• High School diploma or GED required.
• Two years of high-volume cooking experience.
• Ability to work independently and as part of a team.
• Strong communication skills in English.
• Ability to follow recipes and instructions accurately.
• Must successfully complete Serve Safe Sanitation training.
• Must possess an Occupational License or the ability to obtain one.