Line Cook | Part-Time | Hippodrome

Oak View Group•Baltimore, MD

14d•$18 - $24•Onsite

About The Position

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet . Position Summary The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This position is based at The Hippodrome Theatre in Baltimore MD. This role pays an hourly rate of $18.00-$24.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until March 13, 2026.

Requirements

Previous cook or prep cook experience
Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
Ability to speak, read and write in English.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess valid food handling certificate if required by state and federal regulations

Nice To Haves

ServSafe preferred

Responsibilities

Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
Prepares hot and cold foods following company recipes and portioning requirements.
Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
Responsible for reporting any maintenance required for kitchen equipment.
Maintains sanitation, health and safety standards in work areas.
Responsible for observing and testing foods to ensure proper cooking.
Responsible for portioning, arranging and garnishing food plates for delivery to guests.
Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
Must show demonstrated ability to meet the company standard for excellent attendance.