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.

Physical Requirements:

• Ability to stand for extended periods and work in a fast-paced environment.
• Ability to lift and carry up to 50 pounds.
• Ability to perform repetitive motions such as chopping, stirring, and lifting.

Additional Requirements:

• Successful completion of post-offer, pre-employment criminal background checks and drug test.
• Maintain punctual and regular attendance.
• Work is performed on a smoke-free campus.

Additional Information:

The essential functions and basic skills have been included. It is not intended to be construed as an exclusive list of all functions, responsibilities, skills, and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate.

Kent School is committed to making equal employment opportunities available to all qualified persons. In accordance with federal, state, and local laws, we recruit, hire, promote, and evaluate all personnel without regard to race, color, religion, age, gender, ancestry, citizen status, veteran status, physical or mental handicaps, sexual orientation, or any other factors protected by law. Candidates from historically underrepresented groups are encouraged to apply.