Line Cook - Virginia Beach

Parker Hospitality•Virginia Beach, VA

5d•Onsite

About The Position

Summary of Position: Responsible for the preparation, production and presentation of all menu items. Core Values: Find a Way - We will always find the best solution for all guests and team members Positive Passion - We will be optimistic in our passion for what we do Hospitality Excellence - We will exceed the expectations of those we serve Respect and Care - We will be respectful of our team, our community, and our guests Always Teaching, Always Learning - We will continue to teach, learn, and encourage creativity and development Essential Functions: Prepare menu items according to prescribed recipes and/or special requests and presentations. Prepare ingredients needed for recipes of menu items. Follow all prescribed portioning controls. Maintain food safety and quality standards. Understand and read an order, either handwritten or computerized.

Requirements

Get along with others and be a team player.
Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
Refrain from smoking for the duration of the shift.
Arrive to work on time and in ready to work condition.
Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
May not work under the influence of alcohol or any illegal drugs.
May not resort to any type of violence, discriminatory or harassing behavior.
Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.

Nice To Haves

Must be at least 21 years of age.
Must be able to communicate and understand the predominant language(s) of the restaurants trading area.
Holds a current Serve Safe (or equivalent) certification.
Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house cooking experience.
Must have the stamina to work 50 to 60 hours per week.

Responsibilities

Prepare menu items according to prescribed recipes and/or special requests and presentations.
Prepare ingredients needed for recipes of menu items.
Follow all prescribed portioning controls.
Maintain food safety and quality standards.
Understand and read an order, either handwritten or computerized.
Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
Understand and follow the food allergy procedure and special orders/restrictions.
Read and use a thermometer correctly and efficiently.
Communicate any food delays or issues to Coordinator.
Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity.
Accurately account for all items coming out of their station.
Wear a hair restraint while on duty.
Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
Promote teamwork among co-workers and employees.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the establishment's receiving policies and procedures.
Communicate cordially, effectively and clearly with all employees, managers, partners, corporate staff and guests.
Must wash hands regularly according to guidelines.
Comply with all safety and sanitation guidelines
Understand and complete all side work as assigned.
Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
Perform more than one task at a time.
Work in a confined, crowded space with variable noise and light levels.
Accept direction and constructive criticism from management.
Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
Maintain a positive, pleasant attitude every shift
Must be able to stand or walk for the majority of a shift.
Must be able to work at approximately 36 table/bar and reach 36.
Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
Must be able to reach (6 to overhead), bend, stoop, wipe.
Must be willing to perform other duties assigned as needed.