Line Cook for Premium Venue Dining & Events

Oak View Group; Baltimore (MD); On-site; USD 22,000 - 25,000; Part time

Benefits offered by this job

401(k) Savings Plan

401(k) matching

Job summary

Oak View Group is seeking a Line Cook to prepare hot and cold foods for guests at events in our venue. The role requires consistent attendance and flexibility to work events as scheduled. Shifts are part-time and paid at an hourly rate of $16.00.

Responsibilities include cooking to company recipes, maintaining sanitation, and coordinating with the Executive Chef and team to ensure quality and timely service. Prior cook or prep experience is highly preferred, with ServSafe certification a plus.

Qualifications

• Operates standard kitchen equipment (broiler, steamer, convection oven, mixer, meat slicer, chef knife).
• Communicates with employees, guests, and management respectfully to maintain a positive work environment.
• Works well in a fast-paced, event-driven environment and contributes as a team player.
• Maintains sanitation, health, and safety standards in work areas.
• Possesses a valid food handling certificate if required by regulations; ServSafe preferred.

Responsibilities

• Provide high-quality, fresh food for delivery to guests in a timely manner.
• Prepare hot and cold foods following recipes and portioning requirements.
• Collaborate with team to ensure excellent service and timely delivery of products.
• Report any maintenance or equipment issues to supervisors.
• Maintain sanitation, health, and safety standards in the kitchen.
• Observe and test foods to verify proper cooking.
• Portion, arrange, and garnish plates for delivery to guests.
• Consult with Executive/Sous Chef to plan menus and estimate consumption.
• Demonstrate reliability and attendance aligned with company standards.

Skills

Kitchen equipment operation

Communication

Teamwork

Food safety

Sanitation

Job description

Oak View Group is seeking a Line Cook to prepare hot and cold foods for guests at events in our venue. The role requires consistent attendance and flexibility to work events as scheduled. Shifts are part-time and paid at an hourly rate of $16.00.

Responsibilities include cooking to company recipes, maintaining sanitation, and coordinating with the Executive Chef and team to ensure quality and timely service. Prior cook or prep experience is highly preferred, with ServSafe certification a plus.