• Performance Line Cook

    Job Type Full Time
    Job ID
    Job Location(s)
    Job Post Information* : External Company URL
  • Overview

    EXOS helps people perform at a high level so they can achieve what matters most to them. Since our founding in 1999, we’ve become a leader in proactive health and performance, trusted by more than 150 clients, including corporations, academic institutions, health systems, sports organizations, the U.S. military, community centers, and residential communities. With award-winning facilities and spaces, technology, equipment, and services, EXOS connects people to the solutions they need and provides individualized plans based on time-tested fundamentals and research in order to help people take control of their health and performance.


    We know that athletes’ careers evolve and their goals change, but the one constant is the demand for staying at the top of their game, and pushing it to new levels. That’s why we develop personalized game plans for athletes around the world at any point in their career. We’ve helped individuals and teams in just about every sport on the elite level as well as college, youth, and high school. Wherever athletes are preparing to compete, EXOS specialists are helping them get there — from club team tryouts and high school championships to renowned events like NFL combine, the Olympics, and the World Cup


    We are looking for an open minded, Line Cook who is motivated, collaborative, entrepreneurial, professional, and passionate about helping others use food to fuel their bodies and redefining workplace culinary services.  The line cook position is responsible for working with the Executive Chef and Sous Chef(s) to ensure that all food service operations are organized and executed with excellence.



    Day to Day Kitchen Operations:

    • Support all kitchen operation functions
    • Maintain and manage recipe database Provide food customized for each client needs based on EXOS Culinary Exchange Program.
    • Create systems coordinated with the Performance Nutrition team to ensure that meals meet required specs
    • Must be able to work catering events, nights, and weekends as needed by client request.
    • Monitor inventory and report if any par stocked items are used or low to the chef on duty.
    • Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
    • Perform other duties as directed by the Executive Chef or Sous Chef
    • Reports to Executive Chef and station Sous Chef




    • Represent the business with the highest level of professionalism and energy
    • Maintain required records including food production, temperature, and inventory
    • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
    • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
    • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
    • Will complete assigned projects in a timely manner
    • Will be part of a “Teaching Kitchen” by working with interns and interacting with others
    • Will be knowledgeable of food sensitivities and allergies
    • Will be responsible for the cleanliness and organization of the kitchen
    • Will be ServSafe certified and obtain any other certification as deemed necessary by the state, city or county
    • Will assist in ordering, receiving and storing of food and supplies
    • Will Follow All recipes and recipe exchanges as written


    Required Qualifications:

    • ServSafe Certification
    • Minimum 2 years’ experience restaurant and hospitality
    • Ability to work calmly and effectively under pressure in an open kitchen environment
    • Ability to work in a team environment
    • Commitment to quality service


    Preferred Qualifications:

    • Culinary Degree: Bachelors, Associates, or Certificate
    • Culinary Nutrition degree and background preferred
    • Understanding of basic dietary exchange system based on (carbohydrates, protein, and fats)


    Physical Requirements

    • Constant standing with some walking
    • Be able to work in a standing position for long periods of time (up to 8 hours).
    • Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift and move 50+ pounds




    Working Conditions

    • Generally in an indoor setting.
    • May be using a computer occasionally.
    • While performing the duties of this job, the employee is frequently exposed to heat/cold from the mechanical equipment.
    • The noise level in the work environment is usually moderate to loud



    • Excellent customer service a must
    • Self-motivation and ability to work independently
    • Excellent time management, organizational, and communication skills
    • Compliance with Health Insurance Portability and Accountability Act of 1996 (HIPAA)

    We are an equal opportunity employer

    EXOS is proud to be an affirmative action / equal opportunity employer. All qualified applicants will receive consideration without regard to race, creed, gender, marital status, sexual orientation, citizenship status, color, religion, national origin, age, disability, veteran status, or any other status protected under local, state, or federal laws. EXOS provides reasonable accommodation to employees and applicants for employment who have disabilities. You may request reasonable accommodation, in writing, by reaching out to our People Operations department at  : 


    Attention : People Operations, Accommodations

    2629 E. Rose Garden Ln. 

    Phoenix, AZ 85050


    Learn more here:


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