Breakfast Cook

OTH Hotels Resorts•Lynchburg, VA

18d•$14 - $16•Onsite

About The Position

The Breakfast Cook prepares and executes menu items across kitchen outlets, including dining services, banquets, events, and cafeteria operations. The role ensures food meets established standards for quality, consistency, and presentation while maintaining a clean, safe, and organized work environment. The position works in a fast-paced, primarily indoor kitchen environment, with exposure to heat, noise, and kitchen machinery. It involves constant standing and frequent physical activity, including cooking, lifting, and handling hot equipment. Success requires strong culinary fundamentals, attention to detail, and the ability to work independently and collaboratively.

Requirements

High school diploma or equivalent required.
At least 2 years of hospitality or restaurant breakfast service experience required.
Strong knowledge of cooking techniques, including soups, sauces, food preparation, and basic knife handling.
Understanding of menu preparation, production organization, and kitchen workflow.
Ability to implement FIFO inventory control practices.
Ability to work independently with minimal supervision.
Strong attention to detail and food quality standards.
Ability to maintain professionalism in high-stress environments.
Effective communication skills with team members, vendors, and guests.
Ability to identify and report equipment or safety concerns.
Basic understanding of inventory processes and cost-control support.
Ability to work varied early morning shifts, including weekends and holidays.
Ability to meet the physical demands of the role: constant standing on hard kitchen floors near hot cooking equipment; frequent walking, reaching, pushing/pulling, and fine and gross motor activity; occasional bending and crouching; lifting and carrying up to 10 pounds constantly, 25 pounds frequently, and 50 pounds occasionally.
Food safety certification, if required by local regulations.

Nice To Haves

Culinary school education or related experience.
Demonstrated kitchen operations, food preparation, and multi-outlet cooking experience.
Food safety certification preferred.

Responsibilities

Prepare and cook breakfast menu items according to standardized recipes, Executive Chef direction, and quality standards.
Support and execute food production across dining room, banquet, event, and cafeteria service areas.
Ensure consistent taste, portioning, and presentation of menu items.
Assist with daily production and station setup for service periods.
Follow food handling, storage, and rotation procedures, including FIFO standards.
Inspect refrigeration and dry storage areas for organization and compliance.
Assist with food requisition and inventory tracking, minimize waste, support ordering processes, and maintain organized storage systems.
Maintain cleanliness and sanitation of workstations, equipment, and kitchen areas, and follow food safety, health, and sanitation regulations.
Report equipment irregularities, maintenance needs, and safety hazards promptly.
Coordinate with stewarding to ensure clean plates, utensils, and equipment are available.
Maintain awareness of allergen and dietary requirements and ensure proper communication and handling.
Collaborate with culinary and stewarding teams to support smooth kitchen operations.
Communicate production needs and operational issues to supervisors.
Maintain professionalism and composure in high-pressure environments.
Assist with training initiatives and support kitchen efficiency.
Assist with dishwashing and cleaning banquet kitchen areas, storage rooms, and equipment as needed.
Support a team-oriented, positive, respectful kitchen environment that values professionalism and collaboration.