Cook II

Boar's Head Resort•Charlottesville, VA

9d•Onsite

About The Position

Cook II is responsible for preparing and cooking a variety of dishes in accordance with the resort's standards and recipes. This position requires a solid understanding of basic cooking techniques and the ability to work efficiently in a fast-paced kitchen environment. Cook II assists with menu planning, maintains cleanliness and organization in the kitchen, and ensures food safety standards are met. The ideal candidate is a team player with a passion for culinary arts and a commitment to delivering high-quality dining experiences.

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.
Desirable 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 wide range of dishes, including appetizers, main courses, and desserts, following established recipes and standards.
Assist in preparing food for buffets, banquets, and a la carte services.
Ensure all food is prepared in a timely manner and presented attractively.
Menu Assistance Assist in the development and testing of new menu items and specials.
Provide feedback to the Sous Chef and Executive Chef on menu items and preparation techniques.
Kitchen Operations Set up and stock stations with all necessary supplies for service.
Ensure kitchen equipment is properly used, cleaned, and maintained.
Assist in managing inventory, including receiving and storing food supplies.
Food Safety and Hygiene Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
Maintain a clean and organized work area, following the resort's cleanliness standards.
Regularly check the quality of ingredients and ensure they are properly stored.
Collaboration and Teamwork Work closely with other kitchen staff to ensure smooth and efficient kitchen operations.
Assist in training junior kitchen staff and provide guidance on proper cooking techniques.
Communicate effectively with the kitchen team and front-of-house staff to ensure guest satisfaction.
Quality Control Consistently monitor food quality and presentation to maintain high standards.
Identify and address any issues with food preparation or presentation.
Other Duties Perform other duties as assigned by the Sous Chef or Executive Chef.
Participate in kitchen meetings and training sessions to enhance skills and knowledge.