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Line Cook | Part-Time | Greensboro Coliseum Complex
Company : Dallas Convention Center
Location : Greensboro, NC, 27403
Job Type : Part Time
Date Posted : 6 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, preparing dishes to order and in the concession stands working events. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.
This role pays an hourly rate of $15.00-$17.00
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
This position will remain open until December 31, 2025.
About the Venue
The Greensboro Complex is a versatile multi-building facility that serves the community of Greensboro and its surrounding areas. It hosts a wide array of events, such as athletic competitions, cultural arts showcases, concerts, theater performances, educational activities, fairs, exhibits, as well as public and private gatherings, including conventions, convocations, trade shows, and consumer shows. It plays a crucial role as a hub of community activities and significantly contributes to the regional economy.
The Complex is made up of nine venues, the largest being the renowned 22,000-seat First Horizon Coliseum, which has a storied history of hosting prestigious ACC and NCAA basketball championships, and a concert history featuring legendary artists like Paul McCartney, Garth Brooks, and Phish, as well as today’s biggest artists like Drake, Bad Bunny, and Taylor Swift. The Complex also includes the 167,000-square foot Special Events Center, encompassing three exhibition halls, a 4,500-seat mini-arena, and eight meeting rooms. Additionally, there's White Oak Amphitheatre, Piedmont Hall, the Novant Health Fieldhouse, Greensboro Aquatic Center, The Terrace, ACC Hall of Champions, and the 300-seat Odeon Theatre.
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.
- Responsible for cooking and packaging food product which is prepared to order or kept warm until sold.
- Receives verbal orders from the front counter staff for food product requirements for guest orders
- Responsible for portion control and serving temperatures of all products served in the concession stands
- Responsible for cleaning, stocking and restocking of workstations and displays.
- Responsible for maintaining quality and production standards on all menu items.
- 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 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.
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Frequently asked questions
Greensboro's culinary scene is growing steadily, making line cook roles moderately competitive. Local venues like the Greensboro Coliseum Complex often seek candidates with hands-on experience and flexibility for event-driven schedules. Job seekers benefit from having valid food handling certifications and adaptability to varied food prep environments.
Yes, certifications such as ServSafe are highly valued for part-time line cook positions in Greensboro, especially in large venues. They demonstrate food safety knowledge critical for event catering. Some employers may require valid food handling certificates aligning with North Carolina health regulations.
Proficiency with kitchen equipment like broilers and convection ovens, quick portion control, and the ability to maintain food quality under event pressures distinguish top line cooks here. Communication skills for teamwork and guest interactions also play a pivotal role in delivering excellent culinary experiences.
Part-time line cooks at Dallas Convention Center can gain valuable experience in high-volume event settings, which can lead to full-time culinary roles or supervisory positions. Exposure to diverse food prep techniques and event management enhances skill sets for advancing within hospitality industries.
The fast-paced, event-centered atmosphere demands line cooks to be efficient and adaptable, handling both buffet-style and made-to-order foods. Interaction with guests and front counter staff is frequent, requiring cooks to balance speed with quality and maintain strict sanitation standards.
Line cooks in Greensboro typically earn between $15.00 and $17.00 per hour, which aligns with the pay scale offered here. This range reflects the specialized skills required for large event food prep and the part-time status common to hospitality roles in this region.
The complex hosts various events from concerts to sports, meaning line cook schedules can vary widely, often requiring availability during evenings, weekends, or holidays. Flexibility is essential to meet fluctuating food service demands tied to the venue’s dynamic calendar.
This venue maintains ongoing hiring due to its continuous event lineup, and part-time line cook positions often remain open through extended periods to accommodate seasonal and event-driven staffing needs, offering steady opportunities for culinary professionals.
Daily duties include preparing hot and cold dishes, ensuring proper portioning, garnishing plates, and maintaining cleanliness. Line cooks also coordinate closely with kitchen supervisors and manage equipment upkeep to support smooth food service during large-scale events.
While restaurant roles often focus on consistent daily menus, line cooks at Dallas Convention Center adapt to diverse event menus and fluctuating guest volumes. This environment demands more versatility and readiness to handle high-pressure scenarios unique to large venue catering.