Line Cook

About the role

A Line Cook is responsible for cooking duties as assigned by the Restaurant Chef and General Manager, to include but not limited to, the preparation of quality food and maintenance of food prep areas, as well as other duties as assigned while upholding safety and sanitation policies.

Responsibilities

• Properly and safely prepares and/or cooks quality food items in a timely manner
• Assure food is stored at the safe and proper temperature
• Maintain food prep and cooking areas as scheduled
• Clean work area and food preparation equipment
• Stock freezers and coolers
• Provide food and great customer service quickly and efficiently
• Uphold standards of conduct, cleanliness, and food quality and safety
• Effectively use and care of cooking utensils and equipment
• Other duties as assigned by management

Requirements

• Excellent written and verbal communication skills
• Attention to detail and organizational skills
• Understanding of kitchen equipment and utensils
• Basic knife skills
• Understanding of cooking to temperatures for various meats
• Must be at least 18

Qualifications

• Preferred Previous experience in restaurant kitchen
• Classical chef training

Schedule

Typical Schedule: Days Monday - Sunday
Availability Schedule: varies including morning, evenings, weekends, and holidays

Pay

Varied hours depending on hours of operation and business demands

Core Values

Hours: 32-40, overtime is possible

Contact Information

For more information, contact us at 540-437-3372 or shenandoahprovisions@massresort.com.