Campus

OSU-Stillwater

Contact Name & Email

Josh Barnard, [email protected]

Work Schedule

Daily and weekly hours may vary and will be assigned by the Chef to support the needs of the kitchen. Flexibility to work evenings, weekends, and holidays is required.

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$13.50 - $18.00

Hourly

Priority Application Date

While applications will be accepted until a successful candidate has been hired, interested parties are encouraged to submit their materials by 2026-04-06 to ensure full consideration.

Special Instructions to Applicants

Résumé is preferred but not required. Applicants should provide three professional or personal references (non-family).

About this Position

The Line Cook is responsible for preparing and presenting high-quality food that meets The Ranchers Club’s standards each day. This position sets up cooking stations according to the Chef or supervisor’s guidelines and ensures all ingredients and supplies are stocked and ready for service.

The Line Cook prepares and cooks meats, fish, vegetables, soups, and other hot food items with accuracy and efficiency. Responsibilities also include portioning ingredients prior to cooking, plating and garnishing finished dishes, and maintaining the cleanliness and organization of the workstation in accordance with safety and sanitation standards.

This role supports kitchen operations by assisting with food preparation for daily service as well as catered events hosted by The Ranchers Club. The Line Cook must understand how to properly use and maintain kitchen equipment and ensure all food is prepared in a clean, safe, and timely manner.

Strong communication with the Food and Beverage General Manager, Chef, Sous Chef, Food Services Supervisor, and dining room staff is essential. The Line Cook is expected to promote a positive team environment and assist with other duties as assigned.

This position requires the ability to lift up to 50 pounds.

Required Qualifications

• High School/GED (degree must be conferred on or before agreed upon start date)


• Certifications, Registrations, and/or Licenses: ServSafe Certification training completion within 90 days of hire.


• Skills, Proficiencies, and/or Knowledge:
  

  The ideal candidate communicates clearly and effectively with managers, kitchen staff, and dining room personnel to ensure smooth operations. They demonstrate proficient knife skills and consistently follow proper sanitation and food‑safety procedures. The candidate must be able to speak, read, and understand basic cooking directions and accurately follow standardized recipes and plate presentation guidelines. They should possess a solid understanding of food and beverage preparation, service standards, guest relations, and proper dining etiquette. Strong attention to detail and the ability to manage multiple tasks in a fast‑paced environment are essential. Excellent communication and interpersonal skills are required, along with the ability to interact professionally with department managers, team members, and guests. The candidate should exhibit a strong team spirit, demonstrate a willingness to learn, and remain open to constructive feedback to support ongoing growth and performance.

  
  

Preferred Qualifications

• Other Professional Degree Culinary degree or completion of an accredited apprenticeship


• Experience in high volume fine dining.


• Certifications, Registrations, and/or Licenses:
  

  ServSafe Certification