Line Cook: High-Energy, Tech-Infused Dining

Hirebridge; Pittsburgh (Allegheny County); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Competitive pay

Health/dental/vision coverage

401(k) matching

Life Insurance

PTO

Associate discounts - FREE mini golf &

50% off meals

Job summary

Puttshack USA, headquartered in Chicago, IL, is seeking friendly Line Cooks to help deliver an elevated guest experience at our venues. The role involves preparing, plating, and garnishing menu items to meet the Executive Chef's standards while setting up stations and maintaining sanitation.

Our venues operate 7 days a week with flexible scheduling; typical hours range from 11am–1am, and shifts are variable based on business needs.

Qualifications

• Must be 18+ years of age to apply.
• Prior experience in high volume restaurant kitchen.
• Experience operating, cleaning, and maintaining kitchen tools and appliances such as knives, grills, etc.
• Must obtain any licenses or certifications per state and/or local requirements.
• Ability to communicate in order to perform and follow job requirements safely and effectively.
• Ability to multitask calmly and effectively in a busy environment.

Responsibilities

• Prepare, assemble, and plate menu items according to prescribed recipes and/or special requests.
• Set up the station and maintain sanitation standards.
• Follow all safety and sanitation guidelines and procedures, including MSDS.
• Communicate food delays or issues to Culinary Leadership.
• Ability to read a thermometer and food tickets correctly and efficiently.
• Accurately account for all items coming out of a station.
• Understand and follow food allergy procedures and special orders/restrictions.

Skills

High-volume kitchen

Knife & grill operation

Safety compliance

Communication

Multitasking

Tools

Knives

Grills

Kitchen equipment

Job description

Puttshack USA, headquartered in Chicago, IL, is seeking friendly Line Cooks to help deliver an elevated guest experience at our venues. The role involves preparing, plating, and garnishing menu items to meet the Executive Chef's standards while setting up stations and maintaining sanitation.

Our venues operate 7 days a week with flexible scheduling; typical hours range from 11am–1am, and shifts are variable based on business needs.