Prepare ingredients according to prep lists, portion standards, and station requirements provided by leadership.
Execute menu items accurately by following recipes, plating guidelines, and established presentation standards.
Coordinate timing with other cooks to ensure all components of dishes are completed and served together.
Work across multiple stations (grill, sauté, fry, prep, pantry) as assigned.
Properly store, label, and rotate ingredients using FIFO and all food safety protocols.
Assist with receiving deliveries, stocking inventory, and organizing walk-ins and dry storage areas.
Quality Assurance & Food Safety
Monitor cooking and holding temperatures to ensure all food is served safely and consistently.
Conduct basic quality checks on ingredients to identify spoilage or inconsistencies.
Practice proper portioning and prep-level management to minimize waste.
Follow sanitation, allergen-awareness, and cross-contamination prevention procedures at all times.
Administrative & Operational Support
Maintain accurate prep sheets, waste logs, and temperature logs; report findings to the Head Cook.
Provide station updates to assist with inventory counts and ordering needs.
Assist with updating prep lists or station sheets when menu changes occur.
Promptly report equipment issues, low-stock items, or safety concerns to leadership.
Participate in scheduled trainings, team meetings, and performance discussions.
Complete additional BOH tasks assigned by leadership.
Minimum Requirements
Minimum 3 years of experience in food & beverage, hospitality, or restaurant kitchen operations.
High school diploma or equivalent.
Demonstrated knife skills and ability to work multiple cooking stations.
Familiarity with food rotation, labeling, and waste-reduction practices.
Valid Food Handler’s Permit or ability to obtain required certifications (e.g., ServSafe).
Ability to work flexible hours, including early mornings, weekends, holidays, and special events.
Ability to lift 30–50 lbs., tolerate hot and cold environments, and stand for extended periods in a fast-paced kitchen.
Preferred Qualifications
Back-of-house experience in a café, museum café, coffee shop, or quick-service environment.
Culinary coursework or certificate from a recognized culinary training program.
Experience supporting menu changes or providing feedback on recipe execution.
Familiarity with food safety regulations, sanitation practices, and allergen-safe workflows.
Ability to work efficiently and maintain focus in a fast-paced, high-volume setting.
What’s In It For You
14 Free general admission tickets per year
Festival tickets plus admission
On-site dining and shopping discounts
Employee discounts through ADP and FunEx
Compensation
Compensation
$21—$21 USD
Discovery Cube provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
