Fine Dining Line Cook

Willow Grove Inn•Orange, VA

18d•$15 - $19•Onsite

About The Position

We are looking for a line cook to join our team at the Inn at Willow Grove’s restaurant, Vintage, in Orange, VA. Our Forbes Travel Guide Four Star-rated restaurant features regional American cuisine. “with a twist” from menus that change regularly to showcase the freshest flavors of the seasons, sourced locally from Central Virginia’s farmland. Serving lunch, dinner, gourmet Pub fare, a decadent Sunday Brunch and special menus for holidays and celebrations, Vintage Restaurant makes every day a special occasion. We are seeking applicants with a true passion for food and a drive to provide our guests with an exceptional dining experience. This is a full time, hourly position with health insurance. Hourly Rate range: $15.00-$19.00 Negotiable Based on Previous Fine Dining Experience. The line cook prepares food to the chef’s exact specifications and sets up stations as required for the menu. Line cook duties consist of assisting the executive and sous chef with their daily tasks. The successful candidate plays a key role in contributing to our customer’s Satisfaction.

Requirements

Understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing assigned tasks
Familiar with industry’s best practices
Ability to work on your feet for eight hours or more a day
High level of professionalism
Comfortable working with a team in a fast-paced kitchen environment
Excellent verbal communication and organization skills
Must be able to lift at least 40 pounds at a time on a regular basis
Must have valid Identification and reliable transportation
Must be available on weekends, holidays, and evenings

Nice To Haves

Culinary experience is preferred, but willing to train the right candidate

Responsibilities

Set up and stock stations with all necessary supplies.
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces.)
Cook menu items in cooperation with the rest of the kitchen staff.
Answer, report and follow executive or sous chef’s instructions
Clean up station and properly store food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Use commonsense approach to job responsibilities