Line Cook

OC Sports & Entertainment•Anaheim, CA

7h•$23•Onsite

About The Position

A great experience starts with you! Join our team to help create and develop the future of live entertainment and sports in Orange County! Once you've had a chance to explore our current open positions, apply to the ones you feel best suit you, as an applicant, you can always see your application status in your profile. Mission: To enrich the lives in our community through shared experiences, welcoming spaces, and responsible actions. Vision: We will be the social and entertainment center of Orange County – a place where the cultural kaleidoscope of the region converges and connects. Our vibrant, rich collection of experiences will celebrate the diversity of our community. Values: Be Safe | Do the Right Thing | Be Generous | Include Everyone | Make it Easy | Be Bold The Line Cook supports daily kitchen operations by preparing menu items to specification, maintaining station readiness, and upholding food safety and sanitation standards. Working across multiple stations in a high-volume, event-driven environment, this role follows recipes, executes prep and service, and partners closely with culinary leadership to ensure consistent quality and timely service.

Requirements

Experience: 6–12 months of professional kitchen experience preferred (high-volume, multi-station or event environments a plus).
Education: High school diploma or equivalent preferred; culinary coursework a plus.
Certifications: Current Food Handler certification (or ability to obtain promptly); additional local/state food safety credentials as required.
Proficient knife skills; foundational butchery and station prep competence.
Working knowledge of standard cooking techniques and production methods.
Ability to read/execute recipes, prep lists, and production sheets accurately.
Strong organization and time management; able to prioritize and multitask under pressure.
Clear verbal communication; collaborative, team-oriented mindset.
Basic familiarity with HACCP, allergen control, and health department standards.
Reliable, detail-oriented, and committed to consistent quality.

Responsibilities

Prepare hot and cold menu items to recipe standards; portion, plate, and garnish according to specs.
Set up, stock, and break down assigned stations; maintain clean, organized work areas throughout service.
Execute a variety of cooking methods (bake, roast, grill/broil, sauté, steam, poach); carve/portion as needed.
Measure and mix ingredients using appropriate tools and equipment (mixers, slicers, grinders, blenders).
Monitor and record food temperatures; adjust equipment settings to maintain safe, optimal cooking conditions.
Complete required time/temperature logs and other HACCP documentation accurately and on time.
Follow FIFO, proper labeling, dating, and storage protocols for raw and prepared foods.
Identify and handle common food allergens appropriately (e.g., milk, eggs, fish, shellfish, wheat, peanuts, tree nuts, soy) and follow house procedures to prevent cross-contact.
Assist with inventory, prep lists, and par levels to ensure product availability during events.
Support banquet/event execution across multiple outlets or locations as assigned.
Communicate effectively with chefs and teammates; provide courteous assistance to guests when appropriate.
Maintain a safe work environment by following equipment, knife-handling, and sanitation procedures.
Perform additional kitchen duties (wash/peel/cut produce; trim/portion proteins; breading; straining soups/sauces) and other tasks as assigned.