Line Cook

Responsibilities

• Prepare hot and cold menu items to recipe standards; portion, plate, and garnish according to specs.
• Set up, stock, and break down assigned stations; maintain clean, organized work areas throughout service.
• Execute a variety of cooking methods (bake, roast, grill/broil, sauté, steam, poach); carve/portion as needed.
• Measure and mix ingredients using appropriate tools and equipment (mixers, slicers, grinders, blenders).
• Monitor and record food temperatures; adjust equipment settings to maintain safe, optimal cooking conditions.
• Complete required time/temperature logs and other HACCP documentation accurately and on time.
• Follow FIFO, proper labeling, dating, and storage protocols for raw and prepared foods.
• Identify and handle common food allergens appropriately (e.g., milk, eggs, fish, shellfish, wheat, peanuts, tree nuts, soy) and follow house procedures to prevent cross-contact.
• Assist with inventory, prep lists, and par levels to ensure product availability during events.
• Support banquet/event execution across multiple outlets or locations as assigned.
• Communicate effectively with chefs and teammates; provide courteous assistance to guests when appropriate.
• Maintain a safe work environment by following equipment, knife-handling, and sanitation procedures.
• Perform additional kitchen duties (wash/peel/cut produce; trim/portion proteins; breading; straining soups/sauces) and other tasks as assigned.

Requirements

• Experience: 6-12 months of professional kitchen experience preferred (high-volume, multi-station or event environments a plus).
• Education: High school diploma or equivalent preferred; culinary coursework a plus.
• Certifications: Current Food Handler certification (or ability to obtain promptly); additional local/state food safety credentials as required.
• Knowledge, Skills & Abilities
• Proficient knife skills; foundational butchery and station prep competence.
• Working knowledge of standard cooking techniques and production methods.
• Ability to read/execute recipes, prep lists, and production sheets accurately.
• Strong organization and time management; able to prioritize and multitask under pressure.
• Clear verbal communication; collaborative, team-oriented mindset.
• Basic familiarity with HACCP, allergen control, and health department standards.
• Reliable, detail-oriented, and committed to consistent quality.
• This position is on-site.
• MR2026
• Company:
• Anaheim Arena Management, LLC (F&B)
• Our Commitment:
• Thanks for your interest in becoming part of OCVIBE!

Benefits

Additional Information

A great experience starts with you! Join our team to help create and develop the future of live entertainment and sports in Orange County! Once you've had a chance to explore our current open positions, apply to the ones you feel best suit you, as an applicant, you can always see your application status in your profile. Mission: To enrich the lives in our community through shared experiences, welcoming spaces, and responsible actions. Vision: We will be the social and entertainment center of Orange County - a place where the cultural kaleidoscope of the region converges and connects. Our vibrant, rich collection of experiences will celebrate the diversity of our community. Values: Be Safe | Do the Right Thing | Be Generous | Include Everyone | Make it Easy | Be Bold Job Title: Line Cook Pay Details: The starting hourly rate for this position is $23.00 per hour. The Line Cook supports daily kitchen operations by preparing menu items to specification, maintaining station readiness, and upholding food safety and sanitation standards. Working across multiple stations in a high-volume, event-driven environment, this role follows recipes, executes prep and service, and partners closely with culinary leadership to ensure consistent quality and timely service.

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