Job Details

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Overview

We are seeking a dependable, detail-oriented Line Cook to join our kitchen team and help deliver high-quality dishes in a fast-paced environment. You will prepare ingredients, execute menu items to recipe and presentation standards, maintain a clean and organized station, monitor food safety and portion control, and collaborate with cooks and servers to ensure timely service. Strong knife and cooking fundamentals, the ability to work nights/weekends, and a team-focused attitude; culinary training or food-safety certification are a plus. Competitive pay, flexible scheduling, shift meals, 401k, and opportunities for advancement.

This role pays an hourly rate of $17.00-$21.00

Benefits for part-time roles: 401(k) Savings Plan and 401(k) matching. Also, OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year.

This position will remain open until July 24th, 2026.

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.
• Show demonstrated ability to meet the company standard for excellent attendance.

• Previous cook or prep cook experience preferred, but not required.
• Able to operate standard kitchen equipment, 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 that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.