Culinary Line Cook

Part-time seasonal position.

About the role

The Utah Mammoth Culinary Line Cook will be led by the Executive Performance Chef/Performance Sous Chef and work collaboratively with the nutrition staff. This role requires working in a fast-paced, high-pressure environment while maintaining organizational skills to execute duties quickly and effectively. The Line Cook must thrive in a dynamic team setting, challenge themselves to grow, and maintain attention to detail.

Responsibilities

• Execute dishes with consistency and accuracy on grill and sauté stations.
• Support plating and service during team meal sessions in an open kitchen setting.
• Maintain meticulous station setup, cleanliness, and organization.
• Assist in prep, inventory, and proper food storage as directed by Lead Cook or Sous Chef.
• Maintain discretion and professionalism at all times within a private team environment.

Qualifications

• 3+ years in fine dining or high-volume, high-quality kitchens.
• Strong grill and sauté skills; versatility across other stations is a plus.
• Knowledge of sports nutrition or interest in fueling performance through food.
• Reliable, disciplined, and team-oriented attitude.

Skills

• Teamwork
• Effective verbal and nonverbal communication
• Ability to work in a fast-paced environment
• Situational awareness
• Professionalism
• Time management
• Coachability
• Commitment to daily excellence and improvement

Physical Demands

• Lift up to 50 pounds; repetitive arm, hand, and finger movements.
• Bending and reaching required.
• Ability to climb stairs and ladders.
• Ability to stand for long periods of time.
• Exposure to hot and cold temperatures (e.g., ovens, freezers).
• Manual dexterity required for using knives and kitchen appliances.