Line Cook — Part-Time, Arts Center Dining

Oak View Group; Orlando (FL); On-site; USD 26,000 - 30,000; Part time

Benefits offered by this job

401(k) Savings Plan

401(k) matching

Job summary

Oak View Group, the global leader in premium live entertainment infrastructure, seeks a Line Cook for Judson's Restaurant at our Orlando venue. You will prepare high-quality hot and cold dishes for guests, often working at buffet lines or to order, while maintaining attendance and availability for events.

In a fast-paced, high-volume kitchen, you will follow recipes, portion accurately, and coordinate with the Executive Chef and Sous Chef to plan menus and estimate food usage.

Qualifications

• Previous cook or prep cook experience highly preferred.
• Ability to operate standard kitchen equipment.
• Clear, professional communication with staff and guests.
• Team-oriented and comfortable in fast-paced, event-driven environment.
• Valid food handling certificate if required by state and federal regulations.
• ServSafe preferred.

Responsibilities

• Provide high-quality, fresh food for delivery to guests.
• Prepare hot and cold foods following recipes and portions.
• Work as a team to ensure preparation, service, and delivery.
• Report maintenance needed for kitchen equipment.
• Maintain sanitation, health, and safety standards.
• Observe and test foods to ensure proper cooking.
• Portion, arrange, and Garnish plates for delivery to guests.
• Consult with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
• Demonstrate attendance standards.

Skills

Teamwork

Communication

Food Safety

Attendance

Flexibility

Education

Food handling certificate

ServSafe (preferred)

Tools

Broiler

Steamer

Convection oven

Mixer

Meat slicer

Chef knife

Job description

Oak View Group, the global leader in premium live entertainment infrastructure, seeks a Line Cook for Judson's Restaurant at our Orlando venue. You will prepare high-quality hot and cold dishes for guests, often working at buffet lines or to order, while maintaining attendance and availability for events.

In a fast-paced, high-volume kitchen, you will follow recipes, portion accurately, and coordinate with the Executive Chef and Sous Chef to plan menus and estimate food usage.