Line Cook

HRI Hospitality•Richmond, VA

36d

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The Line Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards and federal, state and local regulations.

Requirements

Minimum 18 years of age
US work authorization required
Must meet grooming standards
Ability to work as part of a team
Able to work with little or no supervision
Previous hotel/resort experience preferred
Minimum one-year hospitality or restaurant food service experience required
Ability to understand and comply with proper food preparation, cooking, handling and storage
Ability to understand and comply with kitchen sanitation, safety and equipment usage
Able to demonstrate high energy, and strong enthusiasm for customer service
Able to effectively communicate in English, in both written and verbal forms
Able to work on your feet for extended periods of time
Able to lift and carry up to 50 pounds
Willingness to work varied shifts, including weekends and holidays

Responsibilities

Arrive at scheduled start time in appropriate uniform and ready for work.
Consistent safe and sanitary food storage, preparation and cooking.
Monitor and control maintenance/sanitation of kitchen and equipment.
Adherence to all safety protocols including handling and transportation of foods and knife work.
Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items.
Effective utilization of leftovers and control of waste.
Possess the understanding and ability to properly use seasoning for a range of culturally diverse foods.
Knowledge of common food allergens and their substitutes.
Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying and baking.
Produce from scratch menu quality food in appropriate portion size, cut and quantity.
Ensure all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders.
Maintain a professional and positive attitude when communicating with guests, vendors and associates.
Assist team members when needed to accomplish all assigned tasks each day and maintain positive working relationships.
Watch for safety hazards and report them immediately to your Supervisor/Manager.
Attend all mandatory Department and Hotel meetings.
Complete all required training within timeframe allotted.
Act in accordance with fire, health and safety regulations and follow the correct procedures as required.
Perform other duties as directed, developed or assigned.
Support environmental commitments by acquiring the knowledge, skills and values to be a leader in the global goal of “greening” the hospitality industry