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Line Cook | Part-Time | Hippodrome
Company : Dallas Convention Center
Location : Baltimore, MD, 21201
Job Type : Part Time
Date Posted : 10 January 2026
Oak View Group
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.
Position Summary
The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.
This position is based at The Hippodrome Theatre in Baltimore MD.
This role pays an hourly rate of $18.00-$24.00
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
This position will remain open until December 12, 2025.
Responsibilities
- Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
- Prepares hot and cold foods following company recipes and portioning requirements.
- Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
- Responsible for reporting any maintenance required for kitchen equipment.
- Maintains sanitation, health and safety standards in work areas.
- Responsible for observing and testing foods to ensure proper cooking.
- Responsible for portioning, arranging and garnishing food plates for delivery to guests.
- Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
- Must show demonstrated ability to meet the company standard for excellent attendance.
Qualifications
- Previous cook or prep cook experience
- Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to speak, read and write in English.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Possess valid food handling certificate if required by state and federal regulations
- ServSafe preferred
Strengthened by our Differences. United to Make a Difference
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
Odenton, MD
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Frequently asked questions
Mastery of key kitchen tools like broilers, steamers, convection ovens, mixers, meat slicers, and chef knives is crucial for a Hippodrome line cook. These appliances ensure efficient preparation of both hot and cold dishes, aligning with the venue’s high standards for quality and speed in a fast-paced event setting.
Unlike standard restaurant line cook roles, Hippodrome’s position involves preparing foods for large-scale live events and often engaging directly with guests. The environment demands adaptability to event-driven schedules while maintaining strict sanitation and portioning standards, reflecting Oak View Group’s premium hospitality commitment.
Part-time line cooks at Hippodrome can grow by gaining experience in a dynamic live event environment, potentially advancing to sous chef or kitchen supervisor roles. The exposure to diverse culinary demands and teamwork within Oak View Group enhances skills valuable across hospitality venues nationwide.
Baltimore’s culinary scene offers a moderate demand for skilled part-time line cooks, with competition influenced by the city’s growing hospitality sector. Venues like Hippodrome provide unique event-driven roles, attracting applicants who value flexible schedules and diverse culinary experiences.
In Baltimore, possessing a valid food handling certificate is often essential, with ServSafe certification highly preferred at Hippodrome. These credentials ensure compliance with local and federal health regulations, safeguarding guest safety during large-scale events hosted by Oak View Group venues.
The hourly rate for a part-time line cook at Hippodrome ranges between $18.00 and $24.00, which aligns competitively with Baltimore’s hospitality wage standards. This pay reflects the specialized skills required to manage event-driven food service in a prestigious venue like the Dallas Convention Center’s Hippodrome.
Dallas Convention Center expects part-time line cooks at Hippodrome to exhibit excellent attendance, teamwork, and maintain high-quality food standards. Given the live event setting, promptness and adaptability to fluctuating schedules are crucial, supporting the venue's goal of exceptional guest experiences.
The Hippodrome line cook role offers exposure to fast-paced event catering and collaboration with culinary leaders, honing skills in menu planning and food safety. This experience under Dallas Convention Center’s management equips individuals for expanded responsibilities in prominent venues across the Oak View Group network.
Daily hurdles include managing rapid food preparation during high-attendance events, ensuring portion accuracy, and maintaining equipment functionality. The dynamic environment requires swift communication and adaptability to meet guest demands while upholding Oak View Group’s hospitality excellence.
Hippodrome fosters a collaborative, inclusive environment that values diversity and teamwork, crucial in a venue hosting varied cultural and live entertainment events. This culture encourages part-time line cooks to contribute enthusiastically, enhancing both personal growth and service quality.