Line Cook

Harmony Hospitality, Inc.; Virginia Beach (VA); On-site; USD 21,000 - 25,000; Full time

Job summary

Harmony Hospitality, Inc. in Virginia Beach is seeking a Line Cook to prepare all food items according to standardized recipes for Restaurants, Room Service and Banquets, while maintaining high standards of quality, presentation, and consistency.

The role also requires keeping the kitchen clean and organized, adhering to sanitation and safety guidelines, and assisting other kitchen stations as needed to ensure guests are served promptly.

Qualifications

• Knowledge of menus and required preparations per hotel standards.
• Ability to prepare foods following standard recipes; handle specials under chef direction.
• Maintain cleanliness and organization of kitchen and storage areas; support multiple stations.

Responsibilities

• Thorough knowledge of menus and required preparation.
• Maintain cleanliness and organization of all storage areas.
• Prepare all foods prior to opening to ensure prompt and efficient service.
• Follow hotel standard recipes; assist with specials as directed by Chef.
• Staff banquet food stations as scheduled by Executive Chef or Sous Chef.
• Practice safe work habits to prevent injury and protect staff.
• Adhere to Health Department and Company food handling standards.

Skills

Menu knowledge

Food preparation

Sanitation and safety

Education

High School diploma or equivalent

2 years Culinary experience

Job description

Description

The Line Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Description

The Line Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Duties & Responsibilities

• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Work banquet food station as scheduled by the Executive Chef or Executive Sous Chef.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel's standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Any other job-related duties assigned by manager or supervisor.

Physical Requirements

• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.

Education & Experience

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• 2 years of Culinary experience (preferred)