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Lead Line Cook

Certified Angus Beef ®

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Location:
United States , Wooster

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

The Certified Angus Beef Culinary Center is a world-class facility in Wooster, Ohio, this isn't just a standard line cook job. You aren't just 'cooking'; you are an ambassador for the brand, working in a high-tech kitchen that hosts top-tier restaurateurs and retailers from around the globe. This role requires a chef who is as comfortable with advanced kitchen technology as they are with traditional artisan techniques. Being part of a dynamic and energetic team, this role is highly appreciated by all and helps set a daily standard of excellence.

Job Responsibility:

  • Apply deep knowledge of beef cuts and fabrication to cook and present a range of larger cuts (subprimals) with precision
  • Assist the Executive team in developing seasonal recipes and testing new culinary applications for underutilized cuts
  • Maintain the highest standards of cleanliness and organization within the Culinary Center, adhering to food safety guidelines and internal safety protocols
  • Be able to manage specific station while ensuring every cut of Certified Angus Beef ® brand product is prepared to exacting standards
  • Maintain and run the dish machine and dish sink daily, ensuring the dishes are cleaned thoroughly and stored properly after each function
  • Assist in cutting, packing and processing beef, including running a meat grinder and band saw
  • Occasionally interact with visiting partners, providing insights into the preparation techniques and quality markers of the brand
  • Maintain inventory and equipment to obtain efficient and steady work environment
  • Clean and general maintenance of restaurant equipment – grills, smokers, ice machines, etc.

Requirements:

  • High School diploma
  • Minimum of three years of experience in the foodservice industry
  • Degree in Culinary Arts or equivalent apprenticeship preferred
  • 3–5 years of experience in a high-volume, fine-dining, or premium catering environment
  • Capable of working both independently and as part of a team
  • Self-motivated, great attitude and high energy
  • Highly organized, resourceful and flexible
  • High attention to detail
  • Service oriented
  • Comfortable standing for most hours on the job
  • Able to lift 50 pounds or more
  • Strong knife skills and a fundamental understanding of protein cookery (sous vide, dry-aging, and wood-fire grilling are a plus)
  • A 'perfectionist' approach to plating and a genuine passion for the science of meat and cattle ranching
  • The ability to pivot from a 50-person plated dinner to a casual outdoor grilling demo
  • Clear, professional communication skills for a collaborative team environment

Nice to have:

  • Degree in Culinary Arts or equivalent apprenticeship preferred
  • sous vide, dry-aging, and wood-fire grilling are a plus
What we offer:
  • 10 vacation days in the first year
  • 10 personal days in the first year
  • nine paid holidays
  • time off to volunteer in the community
  • 90% of full-time employee health insurance paid by employer
  • dental and vision coverage
  • extensive wellness program
  • 401(k) with guaranteed employer contribution

Additional Information:

Job Posted:
May 04, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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