Breakfast Cook

OTH Hotels • Lynchburg, VA

17d • Onsite

About The Position

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

Requirements

• High school diploma or equivalent.
• At least 2 years of hospitality or restaurant breakfast service experience.
• 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 stand constantly on hard kitchen floors near hot cooking equipment; walk, reach, push and pull frequently; use fine and gross motor skills; and bend and crouch occasionally.
• Ability to lift and carry up to 10 lbs. constantly, up to 25 lbs. frequently, and up to 50 lbs. occasionally.

Nice To Haves

• Culinary school or related experience.
• Experience in kitchen operations, food preparation, and multi-outlet cooking.
• Food safety certification, unless required by local regulations.

Responsibilities

• Prepare and cook breakfast menu items according to standardized recipes, Executive Chef direction, and quality standards.
• Support food production for dining room, banquets, events, and cafeteria service areas.
• Ensure consistency in taste, portioning, and presentation.
• 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.
• Promptly report equipment irregularities, maintenance needs, and safety hazards.
• Coordinate with stewarding to ensure clean plates, utensils, and equipment are available.
• Handle allergen and dietary requirements appropriately, including clear communication.
• Collaborate with culinary and stewarding teams and 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.
• Promote a team-oriented, positive, and respectful kitchen environment.

Benefits

• Health, dental, and vision insurance.
• Disability insurance.
• Supplemental life insurance.
• Flexible spending account.
• 401(k) retirement plan.
• Pet benefits.
• Paid time off and holiday pay.
• Employee assistance program.
• Hotel and brand discounts.

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED