Line Cook - Dinner 3pm to close - Lagerheads Virgnia Beach , Hilton Garden Inn

3315 ATLANTIC LLC•Virginia Beach, VA

1d•$18•Onsite

About The Position

The Cook 2 is an experienced member of the kitchen team responsible for assisting in food preparation, cooking, and maintaining kitchen sanitation standards. They work under the direction of senior kitchen staff to ensure the efficient operation of the kitchen and the delivery of high-quality dishes to customers.

Requirements

Previous experience as a line cook or prep cook in a restaurant or food service establishment.
Proficiency in basic cooking techniques and kitchen operations.
Knowledge of food safety and sanitation regulations.
Ability to work efficiently in a fast-paced environment.
Strong teamwork and communication skills.
Flexibility to work evenings, weekends, and holidays as required.

Nice To Haves

Culinary degree or certification from a culinary school (preferred but not required)

Responsibilities

Food Preparation and Cooking: Assist in preparing ingredients and mise en place for various recipes and menu items.
Cook food items according to established recipes, portion sizes, and quality standards.
Operate kitchen equipment such as grills, fryers, ovens, and steamers safely and efficiently.
Monitor cooking processes and adjust temperatures or cooking times as needed to ensure food is cooked to perfection.
Station Support: Work on different kitchen stations as assigned, including grill, sauté, fry, or salad station.
Assist Cook 1 or higher-level cooks in preparing and assembling dishes during peak service periods.
Coordinate with other kitchen staff to ensure timely and accurate preparation of food orders.
Quality Control and Presentation: Maintain high standards of food quality, flavor, and presentation.
Follow plating and garnishing guidelines to ensure visually appealing dishes.
Taste and adjust seasoning levels as necessary to enhance flavors.
Kitchen Organization and Cleanliness: Maintain cleanliness and organization of kitchen workstations, equipment, and utensils.
Follow proper food handling and sanitation procedures to prevent cross-contamination and ensure food safety.
Dispose of kitchen waste and food scraps in accordance with waste management guidelines.
Inventory Management: Assist in monitoring inventory levels of food supplies and ingredients.
Notify kitchen leadership of low stock items or equipment malfunctions.
Assist with inventory counts, stock rotation, and receiving deliveries.
Team Collaboration: Communicate effectively with other kitchen staff, servers, and managers to ensure smooth coordination of food orders.
Assist in training and mentoring new kitchen staff members.
Support the kitchen team during busy periods and contribute to a positive work environment.