Line Cook

Kent School•Kent, CT

11d

About The Position

The Line Cook is a full-time, calendar-year position supporting daily food production and service in a fast-paced kitchen within a high-volume boarding school dining program. The role works closely with the Chef and Food Services team to prepare meals, maintain food quality standards, and support a clean, safe, and efficient kitchen operation. The Line Cook helps deliver consistent, nutritious, and appealing meals to students, faculty, and staff. The typical schedule is Thursday and Saturday from 10 a.m. to 7:15 p.m., Sunday from 9:30 a.m. to 6:15 p.m., and Friday and Monday from 6:30 a.m. to 3 p.m., with a half-hour unpaid lunch each day. Additional hours may be required, and the schedule may vary according to the department’s and Kent School’s needs. The position requires standing for extended periods, working in a fast-paced environment, lifting and carrying up to 50 pounds, and performing repetitive motions such as chopping, stirring, and lifting. Employment is subject to successful post-offer, pre-employment criminal background checks and a drug test. Punctual and regular attendance is required. Work takes place on a smoke-free campus. Housing is not offered. The pay range is $21.00–$23.00 per hour. The anticipated hiring rate generally depends on the candidate’s qualifications, relevant experience, and the position’s requirements. Kent School offers a comprehensive benefits package that includes medical and prescription coverage, retirement savings opportunities, life insurance, short- and long-term disability coverage, flexible spending accounts, paid time off, paid holidays, professional development opportunities, and other employee benefits. Kent School provides equal employment opportunities in accordance with applicable federal, state, and local laws and encourages candidates from historically underrepresented groups to apply.

Requirements

Prior experience in a commercial kitchen, school, or institutional dining setting is preferred.
Ability to prepare food in a high-volume environment while maintaining quality and consistency.
Working knowledge of food safety and sanitation standards.
Strong organizational skills and attention to detail.
Ability to work independently and as part of a team.
Flexibility and willingness to support various kitchen stations and service needs.
Ability to stand for extended periods and work in a fast-paced environment.
Ability to lift and carry up to 50 pounds.
Ability to perform repetitive motions such as chopping, stirring, and lifting.
Successful completion of post-offer, pre-employment criminal background checks and a drug test.

Nice To Haves

Prior experience in a commercial kitchen, school, or institutional dining setting.

Responsibilities

Prepare and cook menu items for breakfast, lunch, brunch, and dinner, including hot entrées, soups, sauces, pasta, and grill items.
Complete advance preparation for daily meal production, including ingredient preparation, batch cooking, and station setup.
Operate assigned stations, such as grill, pizza, or action stations, ensuring food quality, presentation, and timely service.
Collaborate with the Chef to execute menus and follow established recipes and standards.
Provide kitchen support that allows the Chef to focus on administrative responsibilities, including ordering, menu planning, and inventory management.
Assist with special meal services, such as brunch and themed or action stations.
Clean and organize the kitchen by completing routine breakdown, cleaning, and sanitation of work areas, equipment, and utensils.
Follow food safety and sanitation guidelines, including proper food handling, storage, and temperature control in accordance with health regulations.
Monitor product quality and report concerns related to food safety or kitchen operations.
Work collaboratively with Food Services staff to support smooth and efficient kitchen operations.
Provide coverage across stations and shifts as needed to meet operational demands.
Maintain punctual and regular attendance.