Cook 2 (Grille, Saute, Broil, Raw Bar) - Becca Restaurant & Garden, The Historic Cavalier Hotel[...]

Gold Key PHR; Virginia Beach (VA); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a Cook II to join their dynamic kitchen team. This role involves preparing food to high standards, maintaining a clean and safe work environment, and ensuring quality products are delivered to guests. The ideal candidate will thrive in a fast-paced setting, demonstrate excellent teamwork, and adhere to strict food safety protocols. If you are passionate about culinary arts and eager to contribute to a vibrant dining experience, this opportunity is perfect for you. Join a team that values professionalism and dedication, and take your cooking skills to the next level.

Qualifications

• 2+ years in high-volume kitchen preferred.
• Knowledge of cooking techniques and food safety standards.

Responsibilities

• Prepare food according to recipes and standards.
• Maintain cleanliness and organization of work area.
• Assist in ensuring food quality and safety.

Skills

Basic English proficiency

Basic mathematical skills

Ability to follow instructions

Physical stamina

Good attitude and work ethic

Flexibility in scheduling

Ability to work in high-stress environments

Safe operation under kitchen heat

Education

Basic English literacy

Job description

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Overview

The Cook II prepares food in accordance with production requirements and standard recipes and is most often assigned to work the grill, broil, sauté and raw bar stations. The Cook II maintains a clean, sanitary and safe station at all times to ensure safe and quality products are delivered to guests. The successful Cook II will effectively set-up the assigned station, produce products consistent with quality standards and recipes, and have exemplary attendance.

Responsibilities

Level One

1. Responsibilities of Gold Key|PHR hourly Associates:
2. Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
3. Be on time. Follow attendance guidelines and report to work on time, in uniform and follow clock in and out procedures.
4. Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, be well groomed, in uniform and practice good personal hygiene.
5. Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates in accord with the company’s service culture, “The Keys to Making it Right.”
6. Work smart. Understand the needs of the shift, use resources properly, complete all assignments methodically and promptly without losing attention to details.
7. Use your tools. Use the approved tools and checklists to complete assigned tasks.
8. Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
9. Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
10. Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
11. Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
12. Other duties as assigned.
13. Associate Responsibilities specific for this role and Department:
14. Follow food & cleanliness standards to ensure that the highest quality products are consistently maintained.
15. Set up to pars for shift use, execute necessary preparation, freezer pull and line set up. Communicate any out-of-stock items or possible shortages.
16. Date all food containers and rotate, ensuring that all perishables are kept at proper temperature.
17. Inspect & evaluate physical condition of equipment daily for cleanliness, reporting any necessary repairs to your immediate supervisor. Perform routine maintenance & cleaning on line equipment.
18. Return all food items not used on next shift to designated storage areas, ensuring to cover/date all perishables.
19. Consistently produce products according to recipe specifications and within ticket time standards.
20. Complete station closing checklist to ensure seamless transition and setup of the station for the next shift.

Qualifications

Type

Qualification

Skill

1. Able to read, write and speak basic English.
2. Able to understand and apply basic mathematical skills (addition, subtraction, multiplication and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc.
3. Able to apply common sense understanding to carry out simple one- or two-step instructions. Able to deal with standardized situations with only occasional or no variation.
4. Able to push, stand, stoop, bend, and lift items weighing up to 50-70 pounds repetitively during entire shift.
5. Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria.
6. Able to work a flexible schedule including weekends and holidays as required.
7. Can work in a high-stress & fast-paced environment.
8. Functions safely & efficiently under extreme kitchen heat conditions.

Education

Able to read, write and speak basic English.

Experience

1. Prefer at least 2 years experience working in a high volume kitchen.
2. Possess full knowledge of all matters relating to proper cooking techniques to ensure safe food handling and consistent adherence to recipes.