Line Cook II

Puttery•Kansas City, MO

1d•$19 - $21•Onsite

About The Position

Puttery is a modern entertainment destination that blends the energy of nightlife with the fun of tech-infused mini golf. Each location features immersive, themed courses, curated cocktails, and chef-inspired menus, creating an experience that’s equal parts competitive and social. We’re redefining how people connect by combining play, style, and hospitality into one unforgettable atmosphere. At Puttery, every visit is a reason to celebrate. The Line Cook II is responsible for executing menu items with a high level of precision, consistency, and speed while supporting overall kitchen operations during service. This role serves as a station leader, ensuring quality standards are met, assisting with training, and maintaining workflow in a fast-paced, high-volume environment. The Line Cook II leads by example through strong culinary execution, professionalism, and adherence to food safety standards.

Requirements

2+ years of culinary experience in a high-volume restaurant or hospitality environment required.
Proven ability to work multiple stations efficiently.
Strong understanding of cooking techniques, kitchen equipment, and food safety standards.
Demonstrated ability to lead by example and support junior team members.
Safe Food Handler certification required or ability to obtain.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Prepare and cook menu items accurately according to company recipes and presentation standards.
Oversee assigned stations during service, ensuring quality, timing, and consistency.
Monitor portion control, plating standards, and ticket times.
Ensure all ingredients are prepped, labeled, dated, and stored properly.
Maintain organized and fully stocked stations throughout service.
Assist with training and mentoring new line cooks and kitchen team members.
Provide guidance during high-volume shifts to maintain smooth kitchen flow.
Support kitchen management in maintaining operational standards.
Identify and communicate product shortages, equipment issues, or quality concerns promptly.
Maintain strict adherence to all food safety, sanitation, and health department regulations.
Ensure proper rotation of inventory (FIFO).
Keep work areas clean and organized throughout shift.
Participate in daily and weekly cleaning responsibilities.
Assist with prep production as needed.
Support inventory organization and basic product tracking.
Perform additional duties as assigned by kitchen management.