Cook II

Boar's Head Resort; Charlottesville (VA); On-site; USD 35,000 - 45,000; Full time

Job summary

A top hospitality establishment in Virginia is seeking a Cook II to prepare and cook a variety of dishes. The ideal candidate will have at least two years of culinary experience in a Four Diamond environment, solid problem-solving skills, and a commitment to maintaining high food safety standards. This role involves collaborating with kitchen staff and contributing to an exceptional dining experience for resort guests.

Qualifications

• Knowledge of unit conversions for solids and liquids.
• Ability to add, subtract, multiply, and divide.
• Ability to read, write, and speak English.

Responsibilities

• Prepare and cook a wide range of dishes.
• Assist in menu planning and testing new items.
• Maintain Kitchen hygiene and safety standards.

Skills

Problem solving skills

Basic kitchen organizational skills

Ability to work under pressure

Knowledge of large volume food preparation

Education

2 years culinary experience at a Four Diamond Restaurant/Hotel

Job description

JOB OVERVIEW

Cook II is responsible for preparing and cooking a variety of dishes in accordance with the resort's standards and recipes. This position requires a solid understanding of basic cooking techniques and the ability to work efficiently in a fast‑paced kitchen environment. Cook II assists with menu planning, maintains cleanliness and organization in the kitchen, and ensures food safety standards are met. The ideal candidate is a team player with a passion for culinary arts and a commitment to delivering high‑quality dining experiences.

Essential Job Functions

• Food Preparation and Cooking: Prepare and cook a wide range of dishes, including appetizers, main courses, and desserts, following established recipes and standards.
• Assist in preparing food for buffets, banquets, and a la carte services.
• Ensure all food is prepared in a timely manner and presented attractively.
• Menu Assistance: Assist in the development and testing of new menu items and specials; provide feedback to the Sous Chef and Executive Chef on menu items and preparation techniques.
• Kitchen Operations: Set up and stock stations; ensure equipment is properly used, cleaned, and maintained; assist in managing inventory, receiving and storing food supplies.
• Food Safety and Hygiene: Adhere to health and safety regulations, proper food handling and sanitation; maintain a clean and organized work area; regularly check ingredient quality.
• Collaboration and Teamwork: Work closely with other kitchen staff; assist in training junior staff; communicate with kitchen team and front‑of‑house staff.
• Quality Control: Monitor food quality and presentation; identify and address any issues.
• Other Duties: Perform duties as assigned by the Sous Chef or Executive Chef; participate in kitchen meetings and training sessions.

WORK ENVIRONMENT

Kitchen, high noise level and confined space, dish area, food store rooms, occasionally work in outside weather conditions. Required to operate high heat cooking equipment and be exposed to freezing temperatures for short periods in walk‑in refrigerators and freezers. Responsible for proper preparation of food items for the resort including restaurants and/or banquets.

REQUIREMENTS

Essential

• Knowledge of large volume food preparation.
• Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel.
• Problem solving skills.
• Basic kitchen organizational skills.
• Ability to comprehend, read, write, and speak English to communicate with co‑workers and fully understand job assignments.
• Basic knowledge in solids and liquids measurement units.
• Ability to convert units of measure.
• Ability to add, subtract, multiply, and divide.
• Ability to work under pressure and remain calm.

Desirable

• American Culinary Federation Certified Cook/Culinarian.
• State Food Handler Certification.
• Knowledge of CPR or First Aid.

Safety Responsibilities

All employees must learn and comply with all Resort safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

This description excludes the marginal functions of the position that are incidental to the performance of fundamental job duties.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job‑related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.