Line Cook

Position Summary

The Line Cook supports the kitchen 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 Line 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 Cafe Manager.

Key Responsibilities

Food Preparation & Station Execution

• Prepare ingredients according to prep lists, portion standards, and station requirements provided by leadership.
• 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 leadership.
• Participate in scheduled trainings, team meetings, and performance discussions.
• Complete additional BOH tasks assigned by 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: 

• 14 Free general admission tickets per year
• Festival tickets plus admission
• On-site dining and shopping discounts
• Employee discounts through ADP and FunEx