Prep Cook II – The Mill Room

Boar's Head Resort•Charlottesville, VA

About The Position

Prep Cook II – The Mill Room Boar’s Head Resort | Charlottesville, VA About Boar’s Head Resort Boar’s Head Resort is a premier luxury destination in Charlottesville, Virginia, known for delivering exceptional guest experiences, refined accommodations, and an elevated culinary program. Guided by Forbes-level service standards, our team is committed to excellence, craftsmanship, and creating memorable moments for every guest. About The Mill Room The Mill Room is the signature restaurant at Boar’s Head Resort, offering refined American cuisine in an upscale dining environment. With a focus on seasonal ingredients, thoughtful preparation, and exceptional presentation, The Mill Room provides a sophisticated yet approachable dining experience. Position Summary The Prep Cook II is an intermediate-level culinary role responsible for preparing high-quality ingredients that support daily kitchen operations at The Mill Room. This position plays a critical role in ensuring the kitchen is fully prepared for service by executing prep tasks with consistency, efficiency, and attention to detail. This is an excellent opportunity for a culinary professional looking to grow their skills in a luxury, high-performance kitchen environment.

Requirements

1–3 years of culinary or kitchen experience preferred
Strong knife skills and understanding of basic cooking techniques
Ability to work efficiently in a fast-paced, team-oriented environment
Strong attention to detail and commitment to quality
Dependable, with a positive attitude and willingness to learn
Ability to stand for extended periods of time
Ability to lift and carry up to 40 lbs.
Ability to work in a fast-paced kitchen environment with varying temperatures

Nice To Haves

Experience in a restaurant, hotel, or hospitality setting
Culinary school education or formal training
Familiarity with high-volume or upscale dining environments

Responsibilities

Prepare ingredients for multiple stations, including chopping, slicing, portioning, and basic cooking preparation
Follow standardized recipes and prep lists with accuracy and consistency
Maintain proper labeling, dating, and storage of all food items
Ensure mise en place is organized and ready to support service
Assist in receiving, organizing, and rotating inventory (FIFO standards)
Maintain a clean, organized, and sanitary work environment at all times
Support the culinary team during service as needed