Our BIG FLAVOR and BIG FOOD is the CENTER of our Restaurants and the Big Chicken brand. 

As a LINE COOK you have the power to MAKE OUR GUEST'S DAY by giving them an INCREDIBLE FOOD EXPERIENCE. 

The PRIDE YOU TAKE in the way you PREPARE and PRESENT our food can CHANGE SOMEONE'S DAY… it can either make it better or worse. 

We've all had that moment where your food was prepared clumsily, and as a result, you end up with mustard or mayo on your shirt.  Or when your favorite dish doesn't taste the same as the last time because one or more of the ingredients were prepared wrong because the Prep Recipe wasn't followed.  Talk about putting you in a bad mood. 

We never want this to be the BIG CHICKEN GUEST EXPERIENCE.  TAKE EVERY SHOT to MAKE THEIR DAY A SLAM DUNK! 

This role will pay an hourly wage of $16 to $18. 

For PT roles: Benefits: 401(k) savings plan and 401(k) matching. OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year.

Applications are accepted on an ongoing basis.

How to SCORE as a BOH Line Cook:

• Take pride in preparing and presenting all Big Chicken Menu items and assume 100% responsibility for quality.
• Help with the success and profitability of your Restaurant by:
• Following Menu Builds and Prep Recipes and paying attention to order modifications to minimize waste.
• Keeping the Restaurant safe:
• Handle, store and rotate all products to standard.
• Clean dishes, cooking utensils and cookware to standard.
• Work safe and follow all Big Chicken Safety and Food Safety regulations and standards.

*Degree in Culinary Arts or equivalent professional experience welcomed.

*Minimum of one-year related experience in upscale food service operations.

*Off premise kitchen experience preferred but not required.

*Ability to be self-directed while working in a team-oriented environment.

*Ability to work a flexible schedule including early mornings, weekends, and long hours.

*Desire to learn and grow in a professional working environment.

*ServeSafe Certification preferred.