A line cook is a seasonal role, focused on directing daily culinary operations, ensuring quality food production, safety, and inventory control for concessions, suites, and premium areas. 

Key responsibilities:

-Managing portion control, and adhering to sanitation standards.

-Operating flat-top grills, fryers, and ovens in a fast-paced, high-heat environment. 

-Will also collaborate with the Kitchen Manager on menu execution for games and events. 

This role requires physical stamina, efficiency, and adherence to safety protocols, often working evenings and weekends. Typically requires 3 years of cooking experience.