Line Cook

Massanutten Resort; McGaheysville (VA); On-site; USD 25,000 - 36,000; Full time

Job summary

Massanutten Resort in Virginia is seeking an entry-level Line Cook to support the kitchen team. You will prepare quality foods, maintain clean prep areas, and follow safety and sanitation policies under the guidance of the Restaurant Chef and General Manager.

The role offers varied hours including mornings, evenings, weekends, and holidays; basic knife skills and knowledge of cooking temperatures are valued. Prior restaurant experience is a plus, and you must be at least 16 years old.

Qualifications

• Excellent written and verbal communication skills.
• Attention to detail and organizational skills.
• Understanding of kitchen equipment and utensils.
• Basic knife skills.
• Understanding of cooking to temperatures for various meats.
• Must be at least 16.

Responsibilities

• Properly and safely prepares and/or cooks quality food items in a timely manner.
• Assure food is stored at the safe and proper temperature.
• Maintain food prep and cooking areas as scheduled.
• Clean work area and food preparation equipment.
• Stock freezers and coolers.
• Provide food and great customer service quickly and efficiently.
• Uphold standards of conduct, cleanliness, and food quality and safety.
• Effectively use and care of cooking utensils and equipment.
• Other duties as assigned by management.

Skills

Communication skills

Attention to detail

Kitchen equipment knowledge

Knife skills

Food temperature knowledge

Age 16+

Job description

Job Summary

A Line Cook is responsible for cooking duties as assigned by the Restaurant Chef and General Manager, to include but not limited to, the preparation of quality food and maintenance of food prep areas, as well as other duties as assigned while upholding safety and sanitation policies. This grade of Line Cook will have entry level experience and will seek to improve culinary skill sets.

Massanutten Resort

Job Summary

A Line Cook is responsible for cooking duties as assigned by the Restaurant Chef and General Manager, to include but not limited to, the preparation of quality food and maintenance of food prep areas, as well as other duties as assigned while upholding safety and sanitation policies. This grade of Line Cook will have entry level experience and will seek to improve culinary skill sets.

Required

• Excellent written and verbal communication skills
• Attention to detail and organizational skills
• Understanding of kitchen equipment and utensils
• Basic knife skills
• Understanding of cooking to temperatures for various meats
• Must be at least 16

Preferred

• Previous experience in a restaurant kitchen
• Classical chef training

Typical Schedule

Days

• Schedule varies including morning, evenings, weekends, and holidays

Hours

• Varied hours depending on hours of operation and business demands

Core Responsibilities

• Properly and safely prepares and/or cooks quality food items in a timely manner
• Assure food is stored at the safe and proper temperature
• Maintain food prep and cooking areas as scheduled
• Clean work area and food preparation equipment
• Stock freezers and coolers
• Provide food and great customer service quickly and efficiently
• Uphold standards of conduct, cleanliness, and food quality and safety
• Effectively use and care of cooking utensils and equipment
• Other duties as assigned by management

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.