Premium Venue Line Cook: Fast-Paced Team Kitchen

Oak View Group; Grand Forks (ND); On-site; USD 29,000 - 32,000; Part time

Benefits offered by this job

401(k) Savings Plan

401(k) matching

Job summary

Oak View Group is seeking a Line Cook for a part-time, on-site role to prepare high-quality foods for guests throughout the venue. The position requires readiness to work events as scheduled and to maintain excellent attendance. The role pays an hourly rate of $21.00-$23.00.

Responsibilities include timely food preparation, following recipes and portioning guidelines, and collaborating with kitchen leadership to plan menus and manage food consumption. Food safety and sanitation are essential.

Qualifications

• Experience as cook or prep cook preferred.
• Ability to operate standard kitchen equipment: broiler, steamer, convection oven, mixer, meat slicer, chef knife.
• Clear, professional communication with staff and guests.
• Teamwork in a fast-paced, event-driven environment.
• Food handling certificate may be required by regulations; ServSafe preferred.

Responsibilities

• Provide high-quality, fresh food for guests in a timely manner.
• Prepare hot and cold foods following recipes and portioning requirements.
• Collaborate with Executive/ Sous Chef or Kitchen Supervisor on menus and food consumption estimates.
• Report any kitchen equipment maintenance needs.
• Maintain sanitation, health, and safety standards in work areas.
• Portion, arrange, and garnish plates for delivery to guests.

Skills

Food safety awareness

Communication

Team player

Attention to detail

Tools

Broiler

Steamer

Convection oven

Mixer

Meat slicer

Chef knife

Job description

Oak View Group is seeking a Line Cook for a part-time, on-site role to prepare high-quality foods for guests throughout the venue. The position requires readiness to work events as scheduled and to maintain excellent attendance. The role pays an hourly rate of $21.00-$23.00.

Responsibilities include timely food preparation, following recipes and portioning guidelines, and collaborating with kitchen leadership to plan menus and manage food consumption. Food safety and sanitation are essential.