Line Cook (AT&T Discovery District)

The Line Cook will:

• →Follow all opening and closing procedures, as directed by the Executive Chef, Sous Chef, or Kitchen Supervisors.
• →Prepare food items in accordance with portion guidelines, quality standards, and departmental policies and procedures.
• →Ensure proper food temperatures are consistently maintained.
• →Uphold safety, sanitation, and cleanliness standards throughout all work areas.
• →Maintain overall kitchen cleanliness, including shelves, walls, floors, and drains.
• →Contribute as a team player, supporting high-quality preparation, service excellence, and timely delivery of culinary products.
• →Ensure proper sanitation of all dining and cooking utensils, cookware, and kitchen tools.
• →Safely handle, operate, and clean kitchen equipment to prevent damage or injury.
• →Adhere to company guidelines related to appearance and uniform standards.

• Must be at least 18 years of age.
• Professional culinary training or experience in a fast‑paced, high‑volume fine dining or catering environment preferred; strong line experience with à la carte service is ideal.
• Ability to work well with coworkers and uphold company service standards.
• Basic knowledge of food and beverage preparation, service standards, guest relations, and dining etiquette.
• Ability to multitask in a fast‑paced, team‑oriented environment.
• Must be able to read, write, and communicate effectively in English.
• Ability to lift and transport items up to 30 lbs., and occasionally up to 50 lbs.
• Availability to work all AT&T Discovery District events, including extended hours, nights, weekends, and holidays.
• Sufficient mobility to perform production tasks, including frequent reaching, bending, stooping, wiping, pushing, and pulling for extended periods.
• High school diploma or equivalent required; culinary training preferred.
• Minimum of three years’ experience working in a fast‑paced, high‑end club or restaurant.