Line Cook

Richmond Marriott Short Pump•Glen Allen, VA

16d•Onsite

About The Position

Line cooks prepare a large portion of the food served in the kitchen. They work under the supervision of the head chef or sous chef and are typically assigned to a specific station, such as the grill, sauté, or vegetable prep area. Their duties include preparing menu items according to standard recipes, ensuring proper food presentation, and following all food safety, sanitation, and storage guidelines in compliance with health codes. The hospitality industry operates seven (7) days per week, twenty-four (24) hours per day. As such, regular and reliable attendance, in accordance with company standards, is essential for success in this role.

Requirements

High school diploma or General Education Degree (GED), or equivalent work experience.
Minimum of 1-2 years of experience in food and beverage service preferred.
Strong understanding of the English language with effective verbal and written communication skills.
Ability to communicate clearly and professionally with guests, management, and co-workers.
Ability to lift and transport items weighing up to 50 pounds.
Ability to push or pull carts and equipment weighing up to 150 pounds.
Ability to perform repetitive and varied physical movements throughout all work areas.
Work environment includes the kitchen, restaurant, and other areas of the hotel, with exposure to variable temperatures, noise levels, and both indoor and outdoor conditions.
Must be able to stand and maintain well-paced mobility for up to 8 hours per shift.
Must be willing and able to work a flexible schedule, including nights, weekends, and holidays.

Nice To Haves

Previous training in guest or customer relations is preferred.

Responsibilities

Communicate effectively and professionally with guests, management, and team members.
Follow and strictly adhere to all state and local sanitation and health regulations, as well as hotel policies and procedures.
Use all cleaning chemicals and supplies in accordance with OSHA regulations and hotel safety standards.
Meet with the Head Cook or Sous Chef to review daily assignments, anticipated business levels, menu changes, and other relevant information.
Set up and organize the workstation with all required tools, equipment, and supplies prior to service.
Inspect tools, equipment, and supplies to ensure cleanliness and proper working condition.
Transport supplies from the storeroom and stock them in designated areas.