Line Cook (Part Time)

Cosm•Detroit, MI

1d•Onsite

About The Position

The Line Cook plays a critical role in delivering high-quality, consistent food by executing recipes with precision, maintaining a clean and organized kitchen, and supporting a connected, service-oriented team environment. This role ensures every dish meets company standards and contributes to a memorable fan experience.

Requirements

2+ years of previous culinary experience
Excellent communication and professional interpersonal skills required.
Food Handler Card required (or ability to obtain within required timeframe)
Excellent communication and professional interpersonal skills required.
Passion for food and dedication to delivering exceptional dining experiences.
Must be of legal age to work unrestricted hours as outlined by local ordinances and state laws.
Must be able to work a variety of shifts, based on the need volume of the operation (late hours, holidays, weekend, etc.)
Demonstrates good time management skills and communication skills.
Follows Company and state safety guidelines to provide a safe working environment.
Must be able to continuously stand, walk and lift up to 10 pounds.
Must be able to frequently bend, squat, reach overhead, and lift up to 20 pounds.
Will seldom be sitting, climbing, pushing, pulling, and lifting over 50 pounds.

Responsibilities

Bring the Pillars of Service (Connected, Optimistic, Service Oriented, and Memorable) to life through team and fan (guests) interactions
Foster a connected, one-team environment by supporting team members to ensure accuracy, speed of service, and overall kitchen success
Communicate effectively with team members and leadership to maintain smooth operations
Follow direction from leadership with a positive, optimistic, and team-first mindset
Contribute to a collaborative, high-performance kitchen culture
Execute all recipes and preparation standards precisely to ensure consistency and quality
Maintain full knowledge of menu items and station responsibilities
Prepare and maintain assigned stations to support anticipated business levels
Ensure all dishes meet or exceed company standards, contributing to a memorable guest experience
Accurately track and minimize waste through proper product utilization
Follow all food safety, handling, labeling, and allergen procedures
Properly label, date, and rotate all food products in accordance with shelf-life standards
Maintain compliance with all health department regulations and company policies
Maintain a clean, organized kitchen across all prep, cooking, storage, and floor areas
Practice “clean as you go” techniques throughout the shift
Ensure proper storage and organization in all refrigeration and dry storage areas
Demonstrate safe and proper use of kitchen equipment and knife skills
Follow all company and state safety guidelines to maintain a safe working environment
Demonstrates the ability to perform all essential job functions, with or without reasonable accommodation, while adhering to all company policies and procedures outlined in training materials and the employee handbook