Line Cook

Line Cook is a full-time, calendar-year position. Typical schedule is Thursday and Saturday 10 a.m. to 7:15 p.m., Sunday 9:30 a.m. to 6:15 p.m., Friday and Monday 6:30 a.m. to 3 p.m., including a ½ hour unpaid lunch period each day. Additional hours may be required. Schedule may vary according to the department and Kent School's needs.

Position Summary:

Line Cook is responsible for supporting daily food production and service in a fast-paced kitchen environment within a high-volume boarding school dining program. This role works closely with the Chef and Food Services team to prepare meals, maintain food quality standards, and ensure a clean, safe, and efficient kitchen operation. Line Cook plays a key role in delivering consistent, nutritious, and appealing meals to students, faculty, and staff.

Specific Duties and Responsibilities include:

• Prepare and cook a variety of menu items for breakfast, lunch, brunch, and dinner service, including hot entrées, soups, sauces, pasta, and grill items. • Support daily meal production by completing prep work in advance of service, including ingredient preparation, batch cooking, and station setup. • Operate and manage assigned stations (e.g., grill, pizza, or action stations), ensuring quality, presentation, and timeliness of food service. • Collaborate with the Chef to execute menus and maintain consistency with established recipes and standards. • Provide kitchen support so the Chef can focus on administrative responsibilities, including ordering, menu planning, and inventory management. • Assist with special meal services such as brunch and themed or action stations. • Maintain a clean and organized kitchen by completing routine breakdown, cleaning, and sanitation of work areas, equipment, and utensils. • Follow all food safety and sanitation guidelines, including proper food handling, storage, and temperature control in accordance with health regulations. • Monitor product quality and report any concerns related to food safety or kitchen operations. • Work collaboratively with other food services staff to ensure smooth and efficient kitchen operations. • Support coverage across stations and shifts as needed to meet operational demands.

Qualifications:

• Prior experience in a commercial kitchen, school, or institutional dining setting preferred. • Ability to prepare food in a high-volume environment while maintaining quality and consistency. • Working knowledge of food safety and sanitation standards. • Strong organizational skills and attention to detail. • Ability to work both independently and as part of a team. • Flexibility and willingness to support various kitchen stations and service needs.