Line Cook - Fast-Paced Venue Kitchen for Events

Oak View Group; Lubbock (TX); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) matching

Paid Time Off

Job summary

Oak View Group is seeking a Line Cook to prepare fresh foods for guests across the venue, including buffet lines and plated dishes. The position requires reliable attendance and availability for events, and pays an hourly rate of $14.00-$18.00.

Responsibilities include following recipes, portioning and presenting dishes, maintaining sanitation, and coordinating with the Executive Chef or Kitchen Supervisor on menus.

Qualifications

• Previous cook or prep cook experience preferred.
• Able to operate standard kitchen equipment (broiler, steamer, convection oven, mixer, meat slicer, chef knife).
• Clear, business-like communication with staff and guests to foster a positive work environment.
• Team-oriented, fast-paced, event-driven work setting.

Responsibilities

• Provide high-quality, fresh food for guests.
• Prepare hot and cold foods following recipes and portioning requirements.
• Work as part of a team with responsibilities in preparation, service, and delivery.
• Report maintenance needs for kitchen equipment.
• Maintain sanitation, health, and safety standards in work areas.
• Observe and test foods to ensure proper cooking.
• Portion and garnish dishes for delivery to guests.
• Consult with Executive or Sous Chef to plan menus and estimate food consumption.
• Demonstrate strong attendance at events and shifts.

Skills

Line cook experience

Team player

Communication

Food safety awareness

Tools

Broiler

Steamer

Convection oven

Mixer

Meat slicer

Chef knife

Job description

Oak View Group is seeking a Line Cook to prepare fresh foods for guests across the venue, including buffet lines and plated dishes. The position requires reliable attendance and availability for events, and pays an hourly rate of $14.00-$18.00.

Responsibilities include following recipes, portioning and presenting dishes, maintaining sanitation, and coordinating with the Executive Chef or Kitchen Supervisor on menus.