JOB SUMMARY:The Line Cook works under the guidance of the lead Chef and assists in all aspects of Food Services at Kentucky Center, including, but not limited to: preparing food for catering and restaurant service, maintaining food quality, maintaining kitchen cleanliness, and contributing to the success of the overall Food and Beverage program.ORGANIZATIONAL DUTIES & RESPONSIBILITIES:1. Supports the mission, vision, values and standards of behavior of The Kentucky Center.2. Exhibits effective communication skills including proper use of The Kentucky Center’s communication systems.3. Participates in appropriate professional development programs to attain and maintain competency.4. Effectively manages financial and physical resources to achieve the mission of the organization.SERVICE ORIENTATION: Strives to meet or exceed expectation in the delivery of services and contributes to enhancing the quality of the work environment.1. Participates in Food Services operations at Kentucky Center managed venues. 2. Prepares Food Orders for all Scheduled Viewing Room Orders.3. Assists in preparing catering orders for in house food service. 4. Participates in the preparation of menu items for service in Scene for pre-show service5. Communicates with lead Chef regarding stock items for assigned station TEAMWORK: Effectively works with other members of the team, drawing on all resources to achieve common goals or solve a problem. Promotes teamwork as a way to generate positive and creative results.1. Personally responsible; completes work in a timely, consistent manner; works hours necessary to complete assigned work; is regularly present and punctual; arrives prepared for work; is committed to doing the best job possible; keeps commitments. 2. Works to improve the performance of oneself and others by pursuing opportunities for continuous learning/feedback; constructively helps and coaches’ others in their professional development; exhibits a “can-do” approach and inspires associates to excel; develops a team spirit. RESOURCE MANAGEMENT: Manages resources such as time, expenses, supplies, labor etc.1. Plans work and carry out tasks without detailed instructions; makes constructive suggestions; prepares for problems or opportunities in advance; undertakes additional responsibilities; responds to situations as they arise with minimal supervision. 2. Anticipates emerging opportunities or crises. Communicates effectively with team leaders and co-workers 3. Anticipates problems; adapts well to changing priorities, deadlines, and directions; is willing to take action, even under pressure, criticism or tight deadlines. Works as a team player for the common goal of exceptional customer service.4. Is prompt and ready to work upon arrival. Communicates with management regarding availability and shift times. COMMUNICATION: Demonstrates effective written and oral communications that engage internal and external audiences.1. Demonstrates effective written and oral communications that engage internal and external audiences.2. Ability to effectively communicate in all internal and external relationships for all essential job functions.3. Average skills in reading, writing and speaking English.QUALIFICATIONS:EDUCATION, LICENSE and SKILLS: 1. Minimum High School Diploma required.2. Minimum 2 years’ experience in Food and Beverage within a venue, restaurant, or related field required.