Line Cook

Pyramid Global Hospitality

27d•$16 - $18

About The Position

Pyramid Global Hospitality is hiring a Line Cook for The Dellshire, an independent four-star resort in Wisconsin Dells scheduled to open in Spring 2026. The Cook assists the Chef with the production and fabrication of food for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The role offers the opportunity to develop culinary skills, work with the culinary leadership team, and contribute to menus reflecting seasonal availability and the restaurant concept. The successful candidate is creative, motivated, passionate about culinary arts, and eager to learn and grow in a professional kitchen.

Requirements

1–3 years of previous experience working in a professional kitchen environment.
Active food handler certification or the ability to obtain it.
Willingness to work a variety of day, night, and weekend shifts.
Strong organizational skills.
Ability to work independently.
Ability to stand for long periods of time.
Ability to lift at least 50 pounds.
Must be at least 21 years of age.
Desire to exceed expectations.
Energetic personality.

Nice To Haves

Passion for culinary arts and a desire to learn and develop kitchen skills.
Creativity and motivation.
Interest in working with culinary leadership to create menus that reflect seasonal availability and the restaurant concept.

Responsibilities

Develop knowledge and skills in cooking methods and procedures, including grilling, sautéing, and frying.
Use knives and other kitchen equipment.
Follow and recreate recipes consistently.
Prepare food consistently and help minimize waste through cross-utilization of ingredients.
Set up workstations with required ingredients and cooking equipment.
Prepare ingredients for cooking, including chopping and peeling vegetables and cutting meat.
Maintain a sanitized and orderly kitchen environment.
Store food and other items properly.
Ensure the quality of ingredients.
Assist the Chef with food production and fabrication for kitchen preparation, cafeteria, banquets, dining room, and fine dining.
Help maintain adequate production levels among kitchen staff.