Line Cook
Line Cook
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Position: Line Cook
Department: Chefs
Purpose: To consistently provide a flawless dining experience with exceptional food exquisite presentations and superlative service.
Primary Responsibilities:
To provide our guests with an outstanding and unique food experience equal to the highGreenbrier standards
To fulfill assignments as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods at a fivestar level.
To take all necessary steps to provide our guest with a Greenbrier experience in accordance with thehigh qualityguidelines
Secondary Responsibilities:
The organization sanitation care and maintenance of all kitchen equipment (cooking equipment storage refrigeration small wares work surfaces floors shelving etc) in areas of responsibility.
The selected candidate must be able to uphold the Greenbriers Vision as well as demonstrate the 12 Greenbrier values of safety honesty excellence respect empowerment pride teamwork loyalty commitment cleanliness responsibility and fairness.
Normal Working Hours:
Shifts as required (evenings and/or days)
Past Work Experience Requirements:
Minimum2 years experience in food production in a highvolume operation such as The Greenbrier or similar location
Experience in a broad range of different dining operations and independent restaurants
Educational Requirements:
High School Diploma or G.E.D. or
AOS or AS Degree in Culinary Arts plus2 years experience in food production in a highvolume operation such as The Greenbrier or similar location
Computer Literate (basic understanding of excel and word programs)
Technical Requirements:
West Virginia Food Handlers Permit
Ability to work quickly and efficiently in a fast paced environment
Excellent Work Ethic
Good Time Management and Organizational Skills
Must be able to lead a highly motivated team
Must be able to read and follow menus and recipes
Have an eye for product control and quality of food
To train team to know what a good product is and how to be consistent
Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets
Must be innovative and creative
Required Supervision:
Very little supervision provided
Ability to complete tasks unsupervised
Ability to take initiative and ownership to provide the best service for our guests
Other Requirements:
Positive attitude
Responsibility for food and labor costs in area and the drive to control these costs
Ability to develop relation with coworkers
Ability to demonstrate tasks to coworkers
Ability to teach those under you by passing on your knowledge to coworkers and showing them how to be organized and work efficiently
Team Player
Take direction and feedback well
Self starter
Production/Quality oriented
Good time management skills
*Requirements are subject to change
Employment Type
Temp
