Line Cook - Relia's Banquet & Group Dining (2026 Season)
About The Position
The Line Cook position supports banquet and group dining operations by preparing and executing high-volume meals for large events and services. This role is ideal for an experienced cook who thrives in a fast-paced, team-oriented kitchen and takes pride in delivering consistent, high-quality food. Working alongside a collaborative culinary team, Line Cooks help ensure smooth service for both AM and PM operations while upholding standards of efficiency, organization, and excellence in every dish. This is a seasonal position from April 2026 to November 2026.
Requirements
- 1+ year of line cook or catering/banquet experience (preferred).
- Ability to handle high-volume production and fast plating.
- Strong knife skills and organized station habits.
- Knowledge of food safety practices (current Food Handler or ServSafe certification is a plus).
- Physical ability to lift up to 50 lbs. and stand for 8–10 hours.
- Availability for nights, weekends, and holidays.
Nice To Haves
- current Food Handler or ServSafe certification
Responsibilities
- Prepare and execute banquet menus, primarily buffet-style service.
- Batch-cook proteins, sauces, and sides while maintaining proper hot/cold holding and food safety temperatures.
- Set up and break down banquet lines efficiently.
- Coordinate firing times with Chef or Lead Cook to meet service windows.
- Follow ServSafe standards to manage allergens and cross-contact protocols.
- Safely operate kitchen equipment such as combi ovens, convection ovens, and tilt skillets.
- Assist with receiving deliveries, inventory rotation, and waste reduction.
Benefits
- Consistent event schedule with opportunities for growth and advancement.
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees
