Line Cook (On-Call)

The Line Cook is primarily responsible for all basic and intermediary culinary prep and line work and food presentation duties for private events. Reporting to the Executive Chef and receiving additional direction from the Sous Chef and Lead and First Cook, the Prep Cook’s position is directly responsible for culinary preparation and presentation of catering food, including the dish up of meals for any Audubon facility.

Job Description:

Provide a guest experience of outstanding quality.

  • Preparing food for private events, which includes visual presentation
  • Assisting with plate up during private events
  • Supervising entry level line staff in culinary preparation
  • Maintaining standards of excellence in culinary mastery
  • Maintaining kitchen cleanliness
  • Supports and upholds the goals and objectives of Audubon Nature Institute’s Stand Out Service Philosophy

Weave quality entertainment through the guest experience

  • Providing enlightened culinary plate presentation and flavors for entertaining food presentations.
  • Provide culinary experience and enthusiasm to questions by catering managers, servers or guest.
  • Provide friendly service to our customers both internal and external

Operate a financially self-sufficient collection of museums and parks.

  • By checking in orders, proper storage of all food and paper, proper walk-in cleanliness and organization

Provide opportunities for recreation in natural settings.

  • Providing food which is natural, fresh, green, and prepared to fit in with the natural setting and mission of the Audubon Nature Institute.

Experience: Some kitchen experience preferred

Education: High school diploma preferred

Licensure/Certification: Valid driver's license

Machinery/Tools/Equipment Requirements: Must have the ability to use slicers, ovens, grills, kitchen knives, dish washers, kettles, gas burners, tilt skillets, mops, mop buckets and brooms.

Physical Requirements:

  • Sedentary Work:  exerting up to 50 pounds of force occasionally, or a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects, including the human body. May involve sitting most of the time, but may involve walking or standing for brief periods of time.
  • Sitting or standing, bending, stooping, and the ability to carry items weighing up to 50 pounds.
  • Constant adequate range of motion and mobility required.
  • Regular near acuity with clarity of vision at 20 inches or less required.
  • Typical ability to collect and analyze numerical and written data and verbal information to reach logical conclusions and ability to determine the time, place and sequence of operations or actions required.
  • Regular talking and the ability to express and exchange ideas by means of language expected.
  • Regular hearing and the ability to perceive the nature of sounds.
  • Constant ability to read, record, or type data quickly and accurately required.

Environmental/Working Conditions:

  • Working long hours between breaks or meals required.
  • Ability to work under and handle stress in an appropriate manner required.
  • May be exposed to high, medium, or low noise intensity.
  • Constant contact with co-workers required.
  • Affinity for animals preferred.
  • Exposure to fluctuations in temperatures may be required.
  • Exposure to outdoor conditions may be required.
  • Exposure to standing on your feet for long periods of time.
  • Exposure to working with hot equipment and sharp tools.

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