Cook I

Boar's Head Resort•Charlottesville, VA

37d•Onsite

About The Position

Cook I is an advanced-level position within the resort’s culinary team, responsible for preparing and cooking high-quality dishes according to the resort's standards and recipes. This role involves overseeing specific kitchen stations, ensuring proper food preparation, and mentoring junior kitchen staff. Cook I must have a deep understanding of various cooking techniques, the ability to work independently, and a commitment to maintaining a clean and organized kitchen. The ideal candidate will demonstrate strong culinary skills, leadership abilities, and a passion for excellence in the kitchen. WORK ENVIRONMENT Kitchen, (high noise level and confined space) dish area, food store rooms, occasionally work in outside weather conditions. Required to operate and work with high heat cooking equipment and be exposed to freezing temperatures for short periods of time in walk-in refrigerators and freezers. Responsible for proper preparation of food items for the resort including restaurants and/or banquets.

Requirements

Essential Knowledge of large volume food preparation.
Problem solving skills.
Basic kitchen organizational skills.
Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.
Basic knowledge in solids and liquids measurement units.
Ability to convert units of measure.
Ability to add, subtract, multiply and divide.
Ability to work under pressure and remain calm.

Nice To Haves

Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel.
American Culinary Federation Certified Cook/Culinarian.
State Food Handler Certification.
Knowledge of CPR or First Aid.

Responsibilities

Food Preparation and Cooking: Prepare and cook a variety of complex dishes, including appetizers, entrees, and desserts, following established recipes and presentation standards.
Oversee specific kitchen stations, ensuring all food is prepared to the highest quality and delivered in a timely manner.
Assist in the creation of daily specials and contribute ideas for new menu items.
Station Management: Set up and manage a designated kitchen station, ensuring it is fully stocked and organized for service.
Train and supervise junior cooks and kitchen assistants working at the station, ensuring they follow proper cooking techniques and safety protocols.
Monitor station inventory and communicate any supply needs to the Sous Chef or Executive Chef.
Quality Control: Ensure all dishes meet the resort's quality and presentation standards before they are served to guests.
Conduct regular taste tests and visual inspections to maintain consistency and quality in food preparation.
Identify and correct any issues with food quality, presentation, or preparation.
Kitchen Operations and Cleanliness: Maintain a clean and organized workstation throughout the shift, adhering to the resort's cleanliness and sanitation standards.
Ensure proper handling and storage of all food products to prevent contamination and foodborne illnesses.
Participate in regular deep-cleaning tasks and assist in maintaining overall kitchen cleanliness.
Training and Development: Mentor and train junior kitchen staff, providing guidance on culinary techniques, safety practices, and kitchen operations.
Assist in developing training materials and programs to enhance the skills and knowledge of the kitchen team.
Provide feedback to junior staff to help them improve their performance and advance their culinary careers.
Menu Planning and Development: Collaborate with the Sous Chef and Executive Chef to develop new menu items and seasonal specials.
Experiment with new ingredients, flavors, and cooking techniques to create unique and innovative dishes.
Other Duties: Perform other duties as assigned by the Sous Chef or Executive Chef.
Assist with kitchen prep work and close-down procedures at the end of shifts.