Job Details

Line Cook

The Line Cook is a full-time, benefited position, responsible for preparing, cooking, and presenting high-quality grilled dishes in a fast-paced kitchen environment. The ideal candidate will work closely with the head chef and kitchen staff to ensure all meals meet qualitystandards, maintain kitchen safety, and deliver exceptional customer service. Key responsibilities include managing the grill station, maintaining cleanliness, collaborating on meal preparation, and contributing to menu planning.

Hours of Work: Monday – Friday 6:00am-3:00pm. Occasional weekends required for big events. Screening will begin ASAP and continue until the position is filled. Start date to be determined, but as soon as practicable after the hiring/interview process.

Salary and Benefits: This is a full-time, benefited Staff, S26 level position. Starting salary range: $18.03 - $22.09/hourly, depending upon experience. Educational Benefits for the employees and dependents, Tuition Reimbursement, 15 – 18 Paid Holiday/Closure Days, Three Paid Personal Days, Healthcare/Dental/Vision/Life Insurance, Generous Retirement Benefits - 15.12% Employer Paid/4% Employee Paid, Paid Vacation and Sick Leave, Onsite Childcare Center, Professional Development Opportunities.

Principal Responsibilities and Results, KSA's:

Essential Functions: This position is non-exempt and is eligible for compensatory or overtime pay provisions of the FLSA. To perform successfully in this position, an individual must be able to perform principal responsibilities satisfactorily as well as possess education/experience, employ the knowledge, skills, and abilities as listed in representative fashion; reasonable accommodations may be made to enable individuals with disabilities to perform the principal responsibilities.

• Prepare and menu items by efficiently cooking, assembling, and plating meals according to cafeteria standards, maintaining food quality, and ensuring timely service to meet the needs of students and staff.
• Ensure all foods are prepared, stored and served according to health and safety guidelines.
• Follow recipes and customer dietary references while maintaining speed and quality.
• Provide excellent customer service by promptly addressing inquiries, assisting with menu selections, and ensuring a positive dining experience for all students, staff and visitors.
• Maintain effective inventory management by tracking, organizing supplies, monitoring stock levels, and ensuring availability of material needed for dining hall operations.
• Ensure a clean and safe environment by performing routine cleaning tasks, sanitizing surfaces, and adhering to health and safety standards throughout all assigned areas.

Other responsibilities may be assigned based on contemporary institutional needs. Knowledge, Skills, and Abilities:

• Culinary Techniques: Understanding various cooking methods, especially grilling, and food preparation processes.
• Food Safety and Sanitation: Knowledge of health regulations, food safety standards, and proper sanitation practices in the kitchen.
• Ingredient Knowledge: Familiarity with different types of meats, seafood, and vegetables, including how to select, store, and prepare them.
• Menu Development: Awareness of menu items and the ability to contribute to menu planning and innovation.

Skills:

• Grilling Skills: Proficiency in operating grill equipment and techniques for cooking different types of food to perfection.
• Time Management: Ability to work efficiently in a fast-paced environment, managing multiple tasks and orders simultaneously.
• Attention to Detail: Ensuring that dishes are prepared according to specifications and presented attractively.
• Communication: Strong interpersonal skills to collaborate effectively with kitchen staff and communicate with front-of-house teams.

Abilities:

• Physical Stamina: Capability to stand for long periods, lift heavy items, and perform tasks requiring physical endurance.
• Adaptability: Flexibility to adjust to changing demands in a busy kitchen and handle unexpected challenges.
• Problem-Solving: Ability to address issues quickly and effectively, whether it's adjusting cooking times or managing equipment malfunctions.
• Teamwork: Collaborative mindset to work effectively with a diverse team in a high-pressure environment.

Physical/Mental Demands:

• There may be occurrences of interacting with employees and/or students, past employees and/or students, members of the general public, and others who express opinions, which will require the employee to interact professionally, diplomatically, and appropriately in such situations.
• While performing the essential duties of this position, an employee would frequently be required to move around the assigned work areas as well as within hallways, meeting rooms, and other parts of the campus facilities.
• There may be multiple/daily instances of prolonged sitting, standing, and personal computer use, which would include keyboard and/or mouse usage as well as viewing a computer monitor.
• An employee must frequently lift and/or move up to 20 pounds.
• Specific vision abilities required by this position include close vision, distance vision, and ability to adjust focus.
• The overall work environment requires the mental ability to shift focal point quickly due to interruptions; an employee must be able to mentally track multiple projects and tasking as well.
• The noise level in the work environment is usually moderate; however, there may be instances of somewhat loud environments.

Education and Experience Requirements:

Minimum Qualifications:

• High school diploma or equivalent, with formal culinary training preferred
• 2 years of culinary experience in a fast-paced environment

*In lieu of the required degree, candidates with equivalent professional experience, industry certifications, or a combination of education and relevant work experience may be considered.

Preferred Qualifications:

• Serv safe certification, culinary degree or 4 years food service experience

Notes:

If you are selected for the position, your appointment is contingent upon successful completion of a background check. LCCC reserves the right to end this employment agreement should the results of your background investigation not be successful. LCCC DOES NOT SPONSOR H1B VISAS.

Equal Opportunity Employer

Laramie County Community College is an EEO/Title VI/Title IX/Section 504/ADA/ADEA institution in the provision of its education and employment programs and services. All qualified applicants will receive equal consideration for employment without regard to, and will not be discriminated against on the basis of, race, color, national origin, religion, sex, pregnancy, marital status, age, physical or mental disability, or covered veteran status.

The college has a designated person to monitor compliance and to answer any questions regarding the college's nondiscrimination policies. Please contact: Title IX, Title VI, and ADA Coordinator, Suite 205, Clay Pathfinder Building, 1400 E College Drive, Cheyenne, WY 82007, 307.778.1144, NDS@lccc.wy.edu . Contact information for the regional Office for Civil Rights is: Office for Civil Rights, Denver Office, U.S. Department of Education, Cesar E. Chavez Memorial Building, 1244 Speer Boulevard, Suite 310, Denver, CO 80204-3582, 303.844.5695, OCR.Denver@ed.gov . Updated 6/2025.

The mission of Laramie County Community College is to transform our students' lives through the power of inspired learning. Our over-arching goal is that our accomplishments as a community college will distinguish LCCC from others in the nation, in turn benefiting our communities and bringing pride to the Great State of Wyoming. Our core values include Passion, Authenticity, and the Desire to Make a Difference.