Line Cook chez Discovery Cube

Position Summary

The Line Cook supports the Head Cook and kitchen management team by executing daily café and kitchen operations. This role is responsible for preparing high-quality food according to established recipes, maintaining a clean and safe kitchen environment, and ensuring compliance with health and sanitation standards. The Assistant Cook contributes to a positive, efficient, and well-coordinated back-of-house team and helps maintain smooth service flow by following direction, communicating effectively, and upholding Discovery Cube’s quality standards. This role reports to the Head Chef and Kitchen Management Team.

 Key Responsibilities

 Food Preparation & Station Execution

• Prepare ingredients according to prep lists, portion standards, and station requirements provided by the Head Cook.
• Execute menu items accurately by following recipes, plating guidelines, and established presentation standards.
• Coordinate timing with other cooks to ensure all components of dishes are completed and served together.
• Work across multiple stations (grill, sauté, fry, prep, pantry) as assigned.
• Properly store, label, and rotate ingredients using FIFO and all food safety protocols.
• Assist with receiving deliveries, stocking inventory, and organizing walk-ins and dry storage areas.

 Quality Assurance & Food Safety

• Monitor cooking and holding temperatures to ensure all food is served safely and consistently.
• Conduct basic quality checks on ingredients to identify spoilage or inconsistencies.
• Practice proper portioning and prep-level management to minimize waste.
• Follow sanitation, allergen-awareness, and cross-contamination prevention procedures at all times.

 Administrative & Operational Support

• Maintain accurate prep sheets, waste logs, and temperature logs; report findings to the Head Cook.
• Provide station updates to assist with inventory counts and ordering needs.
• Assist with updating prep lists or station sheets when menu changes occur.
• Promptly report equipment issues, low-stock items, or safety concerns to the Head Cook or kitchen management.
• Participate in scheduled trainings, team meetings, and performance discussions.
• Complete additional BOH tasks assigned by kitchen leadership.

 Minimum Requirements

• Minimum 3 years of experience in food & beverage, hospitality, or restaurant kitchen operations.
• High school diploma or equivalent.
• Demonstrated knife skills and ability to work multiple cooking stations.
• Familiarity with food rotation, labeling, and waste-reduction practices.
• Valid Food Handler’s Permit or ability to obtain required certifications (e.g., ServSafe).
• Ability to work flexible hours, including early mornings, weekends, holidays, and special events.
• Ability to lift 30–50 lbs., tolerate hot and cold environments, and stand for extended periods in a fast-paced kitchen.

 Preferred Qualifications

• Back-of-house experience in a café, museum café, coffee shop, or quick-service environment.
• Culinary coursework or certificate from a recognized culinary training program.
• Experience supporting menu changes or providing feedback on recipe execution.
• Familiarity with food safety regulations, sanitation practices, and allergen-safe workflows.
• Ability to work efficiently and maintain focus in a fast-paced, high-volume setting.

 What’s In It For You:

• Medical, dental and vision insurance
• Optional supplemental insurance coverage
• 401K with up to 4% match after one year for full-time employees
• 14 Free general admission tickets per year
• Festival tickets plus admission
• On-site dining and shopping discounts
• Employee discounts through ADP and FunEx
• Accrued paid time off for full-time employees
• 10 paid company holidays