Part-Time Line Cook — Precision, Plating & Teamwork

Westfield-Insurance; Westfield Center (OH); On-site; USD 17,000 - 25,000; Part time

Job summary

Westfield-Insurance in Ohio is seeking a part-time Cook to perform a variety of kitchen duties across our offices. You will set up stations, prep food, cook, plate, and maintain a clean, organized workspace under the supervision of a chef or kitchen manager. The role is estimated at about 25 hours per week.

Responsibilities include line cook tasks, sanitation, inventory, timely meal preparation, collaboration with the culinary team, and adherence to recipes and safety standards.

Qualifications

• 0-2 years of experience in Kitchen Management, Cooking or a related field.
• High School Diploma or General Education Diploma (GED) and/or commensurate experience.
• NA

Responsibilities

• Performs Line Cook duties including setting up workstation, prepping food, cooking, cleaning, stocking and preparing food to the exact specifications of the Chef.
• Maintains cleanliness of station and kitchen; assists with dishwashing and cleanup as needed.
• Prepares ingredients by washing, chopping, and measuring according to recipes and menu requirements.
• Plates and garnishes dishes to ensure visual appeal and proper portioning.
• Adheres to hygiene and sanitation standards and safe food handling.
• Manages cooking times and coordinates with staff for smooth workflow.
• Monitors quality and freshness of ingredients; maintains consistency.
• Assists with replenishing kitchen supplies and inventory as needed.
• Collaborates with culinary team to ensure effective communication and operations.

Skills

Knife Skills

Culinary Techniques

Food Preparation

Cooking Methods

Recipe Adherence

Menu Planning

Kitchen Equipment Knowledge

Time Management

Food Safety

Inventory Management

Culinary Creativity

Education

High School Diploma or GED

Tools

Kitchen Equipment Knowledge

Job description

Westfield-Insurance in Ohio is seeking a part-time Cook to perform a variety of kitchen duties across our offices. You will set up stations, prep food, cook, plate, and maintain a clean, organized workspace under the supervision of a chef or kitchen manager. The role is estimated at about 25 hours per week.

Responsibilities include line cook tasks, sanitation, inventory, timely meal preparation, collaboration with the culinary team, and adherence to recipes and safety standards.