Line Cook | Part-Time | Leo Restaurant

Oak View Group; Philadelphia (Philadelphia County); On-site; USD 24,796 - 30,307; Part time

Benefits offered by this job

401(k) Savings Plan

401(k) matching

Job summary

Oak View Group (OVG) is seeking a Line Cook to prepare foods for guests at Leo Restaurant inside the Kimmel Center. The role involves direct guest contact, serving in a buffet line, and preparing dishes to order. Availability for events is required, with an hourly rate of $18.00-$22.00.

The position is part-time and benefits include a 401(k) Savings Plan and 401(k) matching. The posting remains open until October 30, 2026, at which time the company may update staffing needs.

Qualifications

• Previous cook or prep cook experience preferred.
• Able to operate standard kitchen equipment including broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
• Possess a valid food handling certificate if required by state and federal regulations.
• ServSafe certification 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.
• Work as part of a team to ensure preparation, service, and delivery meet standards.
• Report any maintenance needed for kitchen equipment.
• Maintain sanitation, health, and safety standards in work areas.
• 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 consumption.
• Demonstrate attendance and reliability as required by the company.

Skills

Team player

Communication

Work well under pressure

Education

Food handling certificate

ServSafe certification

Tools

Broiler

Steamer

Convection oven

Mixer

Meat slicer

Chef knife

Job description

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

Position Summary

The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public, working in areas such as a buffet line, slicing meats, or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.

This role pays an hourly rate of $18.00-$22.00

Benefits

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until October 30, 2026.

About the Venue

Leo Restaurant inside the Kimmel Center provides a refined experience for neighborhood diners and theatergoers as well. Managed by Rhubarb Hospitality Collection, we provide premium service experiences to all patrons. Led by Executive Chef Haley McKinney and inspired by her travels, our menu artfully blends the vibrant, fresh flavors of coastal cuisines from around the world. Seasonal, locally sourced ingredients take center stage in standout dishes like squid ink campanelle tossed in a rich lobster and aged ham ragù and delicate lamb merguez dumplings served with cardamom yogurt and bell pepper hot sauce.

Responsibilities

• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
• Show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Previous cook or prep cook experience highly preferred.
• Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.
• ServSafe preferred.

Strengthened by our Differences. United to Make a Difference

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.