Kitchen Team

Fieldhouse; Marion (IL); On-site; USD 18,000 - 25,000; Full time

Benefits offered by this job

Accrued paid time off

Christmas Club

Paid training

Internal growth opportunities

Part-time schedule

Job summary

Mammoth Fieldhouse Marion is hiring line cooks, prep cooks, and dishwashers at the same $15.00 per hour. You will execute the scratch kitchen recipe across stations, hit ticket times, and help keep the pass moving. Apply once and tell us which track is yours.

Whichever track you choose, you’ll own food safety, clean as you go, and support the team on line, in prep, in dish, or in the event kitchen. The first year includes cross-training and growth into trainer or lead roles, with nights,

Qualifications

• Food handler training through an ANSI-accredited program within 30 days.
• Illinois requires certification; ServSafe Manager preferred.
• Allergen awareness training is a plus.

Responsibilities

• Maintain food safety every shift: temperatures, labels, dates, FIFO, sanitation logs.
• Clean as you go; a clean station is a fast station.
• Support the team on line, prep, dish, and event kitchen as volume requires.
• Take coaching in the moment and apply excellence on every plate.

Skills

Line cook experience

Knife skills

Composure under heat

Availability nights/weekends/holidays

Education

Food handler training (ANSI accredited)

Certified Food Protection Manager (ServSafe)

Allergen awareness training

Tools

Job description

Three tracks, one posting. Pick your track and tell us which one is yours.

About Mammoth Fieldhouse

Mammoth Fieldhouse is where Southern Illinois comes to get off the bench. Pure Putt. Flight Deck. Pickleball. Battle Bats. A scratch kitchen and a full bar that would draw a crowd on their own. Open play, leagues, tournaments, and private events, all night, every night.

Three rules run our buildings: No Sidelines, No Spectators. Elite Isn't Exclusive. Competition Is Community. Everyone plays, everyone belongs, and a good time beats a good score. We do not shout. We cheer. There is a big difference, and everybody who works here learns it fast.

About the Role

This is a scratch kitchen, and it feeds the whole campus.

One everyday kitchen on the first floor and an event kitchen on the second feed two dining rooms, three bars, 28 bays, 7 courts, 10 cages, and every private event in the building. The menu is built. Your job is to execute it the same way on a slow Tuesday and a sold out Saturday.

We are hiring line cooks, prep cooks, and dishwashers at the same time, because a kitchen opens as one team.

The Three Tracks

Same kitchen, same standard, three ways in. Apply once and tell us which one is yours.

LINE COOK $15.00 per hour

You cook to recipe and plate spec on every station you are trained on, hit ticket times, and help expo keep the pass moving.

PREP COOK $15.00 per hour

You turn raw product into a scratch menu: sauces, dressings, proteins, and every par list ready before service starts.

DISHWASHER $15.00 per hour

You keep the kitchen running. Dishes, smallwares, and sanitation on time, every shift. It is also the fastest path into cooking here.

What You'll Own

Whichever track you take, this part is the same.

• Food safety every shift: temperatures, labels, dates, first in first out, and sanitation logs.
• Clean as you go. A clean station is a fast station.
• Support the team on the line, in prep, in dish, and in the event kitchen wherever the volume is.
• Take coaching in the moment and give your best on every plate.

Your First Year

• First 30 Days: You are certified in your track and can work a full Saturday without help.
• First Year: You are cross trained on a second station, and the trainer and kitchen lead path is open to you.

What You Bring

• Line Cook: 1 or more years on a line in a high volume kitchen.
• Prep Cook: solid knife skills and the discipline to follow a recipe exactly.
• Dishwasher: no experience needed. Hustle and reliability are the whole job.
• Composure in heat and noise.
• Availability for nights, weekends, and holidays.

Certifications

Required:

• Food handler training through an ANSI accredited program, completed within 30 days of hire. Illinois requires it. Valid three years.

A plus if you already have it:

• Certified Food Protection Manager (ServSafe Manager).
• Allergen awareness training.

Preferred

• Scratch kitchen or high volume event experience.
• Opening team experience.
• Bilingual in English and Spanish.

Working Conditions

• Extended periods of standing and moving in a commercial kitchen for a full shift.
• Must be able to lift up to 50 pounds.
• Exposure to heat, cold storage, sharp equipment, and wet surfaces.
• Nights, weekends, and holidays are our busiest shifts. Availability for them is required.

What We Offer

• $15.00 per hour, all three tracks.
• Accrued paid time off. Every hour you work earns time toward it, and you can use it for any reason. You do not have to tell us why.
• Christmas Club. A deferred payroll program. If you choose to participate, $15.00 comes out of each weekly check and is combined with a $5.00 contribution from ownership. Funds are disbursed only on the Wednesday before Thanksgiving.
• Paid training. Every teammate starts with in-person training, on the clock, before working a solo shift.
• A real path up. We fill trainer, shift lead, and manager roles from inside the building first.
• A part-time schedule built around two shifts: morning to mid, and mid to close.

Mammoth Fieldhouse Marion is an equal opportunity employer. We hire on merit, character, and the ability to make people feel like they belong here. Elite isn't exclusive. Everyone plays.

Illinois law: we do not ask for your salary history, and we do not ask about criminal history before you have been selected for an interview.