Vim & Victor Line Cook, Springfield

The St. James•Springfield, VA

8h•Onsite

About The Position

The primary function of a Cook is to prepare high-quality food. Cook is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of food items based on brand specs and BEOs. Cook will have sound technical skills to in all of the areas described in the performance objectives below. Cook will be an integral part of the team with a common goal of providing exemplary products and services for the guests, adhering to the brand concept and exceeding the standards of the owner and the brand. In short, Cook will help lead The St. James BOH team to be the penultimate example of greatness in products and services on the property.

Requirements

A high school diploma and at least two years of experience cooking in a hotel, cruise ship, or restaurant; or a two-year college degree and one year of related experience, or a culinary degree
Familiarity with and the ability to utilize kitchen cutlery, automatic slicers, buffalo chopper, blenders, band saw, meat grinder, gas-fired cooking equipment, steam kettles, electric griddles, deep-fat fryers, ovens, till fryers, toaster, scales, can openers, Carter-Hoffmann and other culinary tools.
Manage communication skills in English; second language is an asset
Must be flexible in terms of working hours, including work long hours
Must be able to work in a fast-paced environment, must be physically fit in order to lift, pull and push items up to 50 pounds. Also requires standing/walking/reaching and bending throughout shift.
Knowledgeable of safety training, procedures and best practices used throughout the sports and wellness industry

Nice To Haves

High-volume experience preferred
Certification in Food Safety strongly desired

Responsibilities

Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company and brand quality standards
Responsibility for maintaining the highest standards of food quality
Interact with guests in the most diplomatic manner
Comply at all times with The St. James standards and regulations to encourage safe and efficient operations
Follows Occupational Health & Safety regulations & Ensures equipment and kitchen cleanliness
Keeps production of food at an adequate level, which does not result in excessive leftovers and waste
Maintain cleanliness and food safety by adhering to health, sanitation, and food safety laws and standards
Has a solid knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing.
Refined skill set in the knowledge and preparation of garnishes.
Has a solid knowledge of meat identification and cookery, i.e., various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques, such as braising, grilling, roasting, pan frying, sautéing.
Accurate knowledge of cooking temperatures for degrees of doneness – rare to well done.
Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning
Responsible for adhering to brand standards of The St. James.
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals
Other duties as required by the Food & Beverage Director, and/or the Leadership teams of The St. James for the successful operation of the restaurant
Supporting the safety of all members, guests and employees.