What are the responsibilities and job description for the Line Cook (Temporary) position at Oregon Coast Aquarium?
Job description
Please email a Resume and Cover Letter to: jobs@aquarium.org
This full-time, temporary position is for three months starting August 2026.
This position is non-exempt according to the Fair Labor Standards Act.
The Oregon Coast Aquarium is immediately hiring and will be accepting applications on a rolling basis.
The Oregon Coast Aquarium is an equal opportunity employer, and all qualified applicants will receive consideration for employment 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
POSITION TITLE: Line Cook (Temporary)
REPORTS TO: Food and Beverage Manager
JOB SUMMARY: The Line Cook is responsible for overseeing the cooking operations of the kitchen, under the direction of the Food and Beverage Manager and Kitchen Lead for all kitchen operations.
GENERAL ACCOUNTABILITIES AND ESSENTIAL FUNCTIONS:
1. Ensure that all meals are completed within designated time frames.
2. Ensure there are daily sufficient prepped foods to ensure on-going success of the cafe.
3. Responsible for all food production during the shift.
4. Maintain correct holding temperatures, the usability and quality of all food throughout each shift. Ensure the quality of food conforms to quality control standards.
5. Check all stations and make sure they are covered.
6. Check that the walk-ins are kept clean and organized. Make sure there is no spoilage, waste or items missing.
7. Ensure that cleaning processes and procedures are done. Practices sanitation policies. Ensures that equipment is cleaned and sanitized after each use.
8. Carry out operational policies and procedures as established by Cafe Manager.
9. Lead kitchen team members to provide efficient service and clean and hazard free environment.
10. Keep current on facility disaster plan and respond appropriately.
11. Conduct training as necessary.
12. Reports for work on time and is prepared to work.
13. Properly dates and rotates all stock and orders product when necessary.
14. Handle customer and associate complaints. Provide courteous service to our guests and is cordial to all team members
15. Maintains open and clear communication with all staff members.
16. Maintain a consistent, regular attendance record.
17. Performs other duties as assigned.
SUPERVISORY RESPONSIBILITY
None
KNOWLEDGE, SKILLS, AND ABILITIES (Minimum levels)
· Must be at least 18 years of age.
· Must have a minimum of one year cook experience in a fast-paced kitchen.
· Must know all state and county sanitation procedures and HACCP policies.
· Must possess an active food handlers card at hire
· Demonstrated meal preparation suitable to café setting and high-end catering preparation and presentation.
Ability to handle multiple tasks and to function in a team environment
Job Types: Seasonal, Temporary
Work Location: In person
Salary : $40,974 - $56,158