The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public, working in areas such as an expo kitchen or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role will pay an hourly rate between $16 to $17 plus tips.

Responsibilities include:

• Providing high quality, fresh food products in a timely manner for delivery to guests.
• Preparing hot and cold foods following company recipes and portioning requirements.
• Participating as a team player with specific responsibilities related to preparation, excellent service, and delivery of product.
• Reporting any maintenance required for kitchen equipment.
• Maintaining sanitation, health and safety standards in work areas.
• Observing and testing foods to ensure proper cooking.
• Portioning, arranging, and garnishing food plates for delivery to guests.
• Consulting with Executive Chef, Sous Chef, or Kitchen Supervisor to plan menus and estimate expected food consumption.
• Demonstrating ability to meet the company standard for excellent attendance.

• 401(k) savings plan.
• 401(k) matching.

• 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 effectively with staff and guests.
• Ability to work well in a team-oriented, fast-paced environment.
• Possess valid food handling certificate if required by state and federal regulations.
• ServSafe certification preferred.