Job Details

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Overview

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 a concession stand or premium area serving station. Additional areas include working in the main or finish kitchen preparing cold prep salad, slicing meats and vegetables, assembling charcuterie boards and veggie trays. Morning prep shifts as well as nightly game shifts are offered for this role depending on availability.

This role pays an hourly rate of $14.00-$18.00.

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

This position will remain open until September 4, 2026.

Responsibilities

• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Responsible for consulting with Kitchen Supervisor and Management to plan menus and estimate expected food consumption.
• Show demonstrated ability to meet the company standard for excellent attendance.

• Previous cook or prep cook experience highly preferred.
• Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner which 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.