Line Cook (Best Cafe)

DHRM•Richmond, VA

1d•Onsite

About The Position

The Virginia Museum of Fine Arts (VMFA) is seeking skilled service professionals to join their Food Services Department as a Line Cook. This role supports the Best Café and Special Events kitchen teams by preparing food to specifications, assisting with daily operations, and ensuring timely and quality service. The position offers flexible scheduling and the opportunity to contribute to a mission-driven organization where revenue directly supports museum operations. VMFA emphasizes professionalism and offers a supportive environment for career growth.

Requirements

Food service experience in BOH/kitchen
Ability to read and comprehend simple instructions and comprehend complex recipes
Strong communication skills (written/reading/verbal); ability to take feedback well
Ability to use weights, measures and comprehend recipes
Knowledge of basic knife skills, chopping, and sautéing, grilling and food prep.
Understanding of various cooking methods, ingredients, equipment and procedures.
Ability to handle fast paced, high volume situations in a kitchen
Ability to independently solve routine problems
Flexible availability that includes weekends, evenings and holidays
Ability to work as part of a team; flexible when given different assignments and directions
Ability to lift or move up to 50 lbs; stand or walk up to 10 hours
Ability to bend, point, stand, twist, climb, and have dexterity of fingers
Motivated with strong work ethic; self-starter
Knowledgeable with safety protocols and cleaning techniques.
Ability to maintain a professional demeanor and appearance.
Ability to receive and follow scheduling via computerized software.

Nice To Haves

Has familiarity with a wide range of global cuisine and embraces creating multicultural offerings
Experience with seasonal menus and farm to table ethos
Experience working with professional kitchen equipment
Prior line or prep cook experience in a fast-paced, fine dining setting
ServSafe Food Handler Certification or equivalent
Knowledge and experience with menu preparation and implementation
Culinary degree

Responsibilities

Prepare food to the executive chef’s specifications as well as assisting kitchen staff with daily tasks
Working independently to help support the Best Café and Special Events kitchen teams with prep and line cook duties, as instructed by the chefs
Cooking menu items in cooperation with the rest of the kitchen staff as well as making sure menu items are served in a timely manner
Supporting chefs and kitchen staff with projects, inventories, deliveries, kitchen maintenance and cleanings
Working to maintain a clean, sanitary and safe working environment
Reporting accidents, issues or policy violations to kitchen leadership
Supporting the museum’s commitment to provide quality customer service and quality products to our visitors and guests
Flexibility to move from working on Best Café and Special Events menu preparations to helping prepare other foods or undertaking other kitchen tasks, as needed
Helping prepare foods for Amuse and Floris when directed