Line Cook, World Equestrian Center Wilmington

Columbus Hospitality Management•Wilmington, OH

4d•Onsite

About The Position

The Line Cook is responsible for executing dishes with consistency and accuracy during high-volume service, maintaining the integrity of flavor and presentation. This role involves performing essential prep tasks, following recipes and plating guidelines, and maintaining a clean and organized work environment. The Line Cook will also communicate with team members, monitor food quality, and support colleagues to ensure smooth service flow. This position operates in a fast-paced kitchen environment and requires the ability to stand, walk, bend, and lift for extended periods, as well as lift up to 50 lbs.

Requirements

Minimum of 1–2 years’ experience in professional kitchens.
Solid understanding of food safety and sanitation standards.
Ability to multitask and follow direction in a team setting.
Professional appearance and demeanor.
Ability to stand, walk, bend, and lift for extended periods in a fast-paced kitchen environment.
Ability to lift and carry up to 50 lbs.
Manual dexterity and strength to operate kitchen equipment and handle ingredients.
Clear and effective communication in both verbal and written formats.

Nice To Haves

Flattop or roasting experience preferred.
ServSafe Certification preferred.
A genuine passion for culinary arts and professional development.

Responsibilities

Execute dishes with consistency and accuracy during high-volume service, maintaining the integrity of flavor and presentation.
Perform essential prep tasks including chopping, measuring, portioning, and station setup with precision.
Follow recipes and plating guidelines meticulously to uphold culinary standards.
Set up and break down assigned station with attention to cleanliness, organization, and detail.
Communicate clearly and professionally with fellow team members and culinary leadership to ensure smooth service flow.
Monitor food quality throughout prep and service, assisting with inventory rotation and stock management.
Maintain a clean, safe, and efficient work environment in accordance with health and safety regulations.
Support team members during service, contributing to a collaborative and high-performing kitchen culture.