LINE COOK - SEASONAL

Sam Houston Race Park•Houston, TX

1d•Onsite

About The Position

The Line Cook is responsible for preparing and cooking food items according to established recipes, quality standards, and food safety procedures at Sam Houston Race Park. This position supports the Food & Beverage operation by ensuring food is prepared accurately, consistently, and efficiently for guests attending live racing, simulcast racing, concerts, private events, and other special events. The ideal candidate is dependable, team-oriented, detail-focused, and able to work efficiently in a fast-paced, high-volume kitchen environment. The Line Cook must be committed to maintaining food quality, cleanliness, organization, and safety throughout each shift.

Requirements

Previous line cook, prep cook, restaurant, catering, or commercial kitchen experience preferred.
Ability to follow recipes and written and verbal instructions.
Basic knowledge of food preparation, cooking techniques, and kitchen equipment.
Ability to work efficiently in a fast-paced, high-volume environment.
Strong attention to detail and commitment to food quality.
Dependable, punctual, and able to work effectively as part of a team.
Ability to maintain a clean and organized workstation.
Ability to follow food safety and sanitation procedures.
Must be available to work evenings, weekends, holidays, live racing days, and special events as scheduled.
Food Handler certification may be required based on assigned duties and applicable regulations.

Nice To Haves

Experience in high-volume restaurants, stadiums, racetracks, casinos, hotels, catering operations, or entertainment venues.
Experience preparing food for large events.
Knowledge of grilling, sautéing, frying, baking, and other common cooking techniques.
Ability to work multiple kitchen stations as needed.
Ability to remain calm and organized during peak service periods.
Familiarity with large-scale food production is a plus.

Responsibilities

Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
Follow daily prep lists and production requirements provided by the Kitchen or Culinary Manager.
Properly set up and maintain an assigned kitchen station throughout service.
Prepare ingredients including meats, vegetables, sauces, garnishes, and other food products.
Follow proper cooking methods and temperature requirements for all food items.
Ensure food is prepared and served in a timely manner while maintaining quality and consistency.
Read and follow recipes, prep sheets, tickets, and production instructions accurately.
Maintain appropriate food temperatures and follow proper food handling and storage procedures.
Monitor food quality, freshness, and appearance throughout preparation and service.
Communicate with kitchen leadership regarding product shortages, quality concerns, equipment issues, and special requests.
Work closely with other Line Cooks, Prep Cooks, Dishwashers, Servers, Bartenders, and Food & Beverage Management.
Assist with preparing food for restaurants, concessions, catering, private events, and other race park operations as assigned.
Maintain a clean, organized, and properly stocked workstation throughout the shift.
Clean and sanitize cooking equipment, utensils, preparation surfaces, and work areas.
Properly store, label, date, and rotate food products using established procedures.
Follow FIFO (First In, First Out) inventory rotation practices.
Assist with opening and closing kitchen duties, including preparation, cleaning, stocking, and securing equipment.
Minimize food waste while maintaining appropriate preparation and production levels.
Follow all health department, food safety, sanitation, and company requirements.
Safely operate kitchen equipment including grills, fryers, ovens, ranges, slicers, mixers, and other equipment as trained.
Maintain awareness of kitchen safety procedures and immediately report hazards, injuries, or equipment concerns to management.
Follow all PENN Entertainment and Sam Houston Race Park policies and procedures.
Perform other duties as assigned by Culinary Management.