Overview The Line Cook is responsible for preparing and serving high-quality food products in a timely and consistent manner while upholding company standards for food safety, sanitation, presentation, and guest service. This role operates in a fast-paced, event-driven environment and supports overall kitchen and concession operations through teamwork, reliability, and attention to detail. The Line Cook frequently interacts with the public while working buffet lines, slicing meats, preparing made-to-order items, and working concession stands during events. Excellent attendance and flexibility are essential, as the position requires availability to work scheduled events based on business needs. This role pays an hourly rate of $17.00 - $19.00 Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching. This position will remain open until December 4, 2026. Responsibilities Prepare and serve high-quality, fresh food products according to company recipes and portioning standards. Prepare hot and cold food items efficiently to meet guest demand. Cook, package, and hold food products appropriately until sold or delivered. Observe and test food to ensure proper cooking temperatures and quality standards. Portion, arrange, garnish, and present food items for guest service. Maintain quality and production standards for all menu items. Receive verbal food orders from front counter staff and execute orders accurately. Ensure proper portion control and serving temperatures in all concession areas. Clean, stock, and restock workstations, equipment, and displays as needed. Maintain sanitation, health, and safety standards in all assigned work areas. Report equipment malfunctions or maintenance needs promptly. Collaborate with the executive chef or sous chef on menu planning and food usage estimates. Work as a team player to support efficient kitchen operations and excellent guest service. Maintain reliable attendance in accordance with company standards. Qualifications Previous cook or prep cook experience is required. Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef's knife. Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a valid food handling certificate if required by state and federal regulations. ServSafe preferred.