Line Cook: Fresh Prep & Buffet Support

Harmony Hospitality; Virginia Beach (VA); On-site; USD 18,752 - 26,708; Full time

Job summary

Harmony Hospitality is seeking an entry-level Cook at DoubleTree by Hilton Virginia Beach (near Convention Center) in Virginia Beach, VA. The role requires one year of related experience and a high school diploma.

The Cook will manage recipe adherence, prep ahead items, rotate perishables, monitor inventory, keep buffet stocked, and prevent food waste while supporting standard operating procedures.

Qualifications

• Education – High school diploma required.
• Experience – One year experience in related field.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Date all food containers and rotate as per the standard operating procedures, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per standard operating procedures.
• Assist in prep work of vegetables and condiments as required for the next shift.

Skills

Equipment operation

Education

High school diploma

Tools

Deep fryer

Broiler

Stove

Steamer

Food processor

Mixer

Slicer

Oven

Steam table

Tilt kettle

Waffle iron

Flat top grill

Job description

Harmony Hospitality is seeking an entry-level Cook at DoubleTree by Hilton Virginia Beach (near Convention Center) in Virginia Beach, VA. The role requires one year of related experience and a high school diploma.

The Cook will manage recipe adherence, prep ahead items, rotate perishables, monitor inventory, keep buffet stocked, and prevent food waste while supporting standard operating procedures.