Line Cook / Prep Cook

Hirebridge; Columbus (OH); On-site; USD 21,000 - 28,000; Part time

Benefits offered by this job

Competitive pay

Health/dental/vision coverage

401(k) matching

Life Insurance

PTO

Associate discounts - FREE mini golf &

Job summary

Puttshack USA is seeking a Cook cross-trained for both prep and line duties to prepare, plate, and garnish all menu items to the Executive Chef’s standards. The role emphasizes maintaining kitchen organization, sanitation, and high-quality food offerings.

The position offers flexible, variable hours (typically 15–30 hours weekly) with open venue hours from 11am–1am across 7 days, requiring a dependable team player who can adapt to busy service times.

Qualifications

• Full-cycle food production experience in a fast-paced kitchen.
• Ability to work on prep and line stations.
• Strong station organization and labeling of ingredients.
• Experience with safety and sanitation guidelines.

Responsibilities

• Bring your A-Game every day.
• Ensure the guest experience exceeds expectations; anticipate guest needs.
• Prepare, assemble, and plate menu items according to recipes.
• Read tickets and communicate delays to Culinary Leadership.
• Follow safety, sanitation, and MSDS requirements.
• Perform opening and closing duties as assigned.

Skills

Full-Cycle Food Production

Station Excellence

High-Volume Execution

Precision Prep Work

Equipment Stewardship

Collaborative Communication

Sanitation & Safety

Quality & Inventory Control

Adaptive Teamwork

Job description

Puttshack USA opened its first location in 2021 as an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground‑breaking technology to elevate the game while also serving world‑class food and full bar in a cool environment. The Puttshack experience is really all about having fun, and doing something fun, together.

Position Summary:

Puttshack is looking to attract a diverse team of fun, passionate hospitality associates who care deeply about creating an elevated, one‑of‑a‑kind guest experience. The Cook position (cross‑trained for both prep and line duties) is responsible for preparing, producing, cooking, plating, and garnishing all menu items. Your goal is to prepare high‑quality food that meets the Executive Chef’s standards while maintaining excellent kitchen organization and sanitation.

Schedule/Hours:

Our venues are open 7 days/week, typically from 11am‑1am with some variations. While we will do our best to accommodate scheduling preferences, they may not always be guaranteed, and we value flexibility. All positions within our venue are variable schedules, meaning a typical schedule may be anywhere between 15 and 30 hours on a weekly basis depending on business needs and individual availability.

Position Responsibilities may include, but not limited to:

• Bring your A‑Game every day.
• Ensure the guest experience exceeds expectations; anticipate guest needs.
• Follow prescribed portioning controls and par levels.
• Prepare, assemble, and plate menu items according to recipes and special requests.
• Communicate ticket delays or food issues to Culinary Leadership.
• Read food tickets and thermometers accurately and efficiently.
• Maintain accountability for all items coming out of the station.
• Understand and follow all food allergy procedures and special orders.
• Follow all safety and sanitation guidelines, including MSDS requirements.
• Take direction well and be a dependable team player.
• Adhere to all rules, policies, and procedures as outlined in the Associate Handbook.
• Perform additional tasks as assigned, including side‑work, opening, and closing duties.

Required Skills and Experience:

• Full‑Cycle Food Production: Execute the daily prep list with accuracy during slower periods and transition to the line during peak times to fulfill guest orders.
• Station Excellence: Keep station clean, organized, and fully stocked with fresh, properly labeled ingredients.
• High‑Volume Execution: Prepare and cook menu items to spec while maintaining strong timing, temperature, and presentation standards during busy service.
• Precision Prep Work: Perform high‑quality prep tasks including protein prep, vegetable prep, sauce production, and portioning, following all recipes for consistency.
• Equipment Stewardship: Safely operate and sanitize kitchen equipment (grills, fryers, ovens, slicers, knives), reporting maintenance issues promptly.
• Collaborative Communication: Participate in line checks and communicate effectively with Expo and FOH associates to ensure accuracy and fast ticket times.
• Sanitation & Safety: Maintain a clean‑as‑you‑go approach and complete deep cleaning, trash removal, and floor maintenance to meet health standards.
• Quality & Inventory Control: Monitor food quality at every stage and notify leadership of shortages or concerns.
• Adaptive Teamwork: Support teammates across prep and line stations to keep the kitchen running efficiently.

Physical Requirements:

• Ability to stand and walk for the entire shift and move safely through all areas of the venue (including stairs and slick surfaces).
• Ability to move and lift up to 10 pounds frequently and up to 30 pounds occasionally.
• Ability to work in a crowded, high‑noise, fast‑paced environment and handle varying temperature levels.

Associate Benefits: We have a guest service mindset and treat our associates the same way, offering our eligible full‑time associates:

• Competitive pay
• Health/dental/vision coverage
• 401(k) matching
• Life Insurance
• PTO
• Associate discounts - FREE mini golf and 50% off meals

Benefits eligibility and offerings may vary by location or position. Some of the above benefits are immediately available to our part‑time or variable time associates, whereas others become available after completing initial employment periods. Please consult with the hiring team for more details.

At the intersection of entertainment and hospitality, Puttshack is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information, and veteran status) in its application and hiring processes and in its employment decisions.