Grill Cook I – The Mill Room at UNIVERSITY OF VIRGINIA HOST PROPERTIES INC

Charlottesville, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Station management, Culinary techniques, Quality control, Leadership, Menu planning, Sanitation, Inventory management, Team training, Problem solving, Large volume cooking, Safety protocols, Communication, Time management

Industry

Hospitality

Description

Description Grill Cook I – The Mill Room About The Mill Room The Mill Room is Boar’s Head Resort’s signature restaurant, offering elevated American cuisine in a refined dining environment, known for its seasonal menus and exceptional guest service. JOB OVERVIEW Cook I is an advanced-level position within the resort’s culinary team, responsible for preparing and cooking high-quality dishes according to the resort's standards and recipes. This role involves overseeing specific kitchen stations, ensuring proper food preparation, and mentoring junior kitchen staff. Cook I must have a deep understanding of various cooking techniques, the ability to work independently, and a commitment to maintaining a clean and organized kitchen. The ideal candidate will demonstrate strong culinary skills, leadership abilities, and a passion for excellence in the kitchen. WORK ENVIRONMENT Kitchen, (high noise level and confined space) dish area, food storerooms, occasionally work in outside weather conditions. Required to operate and work with high heat cooking equipment and be exposed to freezing temperatures for short periods of time in walk-in refrigerators and freezers. Responsible for proper preparation of food items for the resort including restaurants and/or banquets. ESSENTIAL JOB FUNCTIONS Food Preparation and Cooking: Prepare and cook a variety of complex dishes, including appetizers, entrees, and desserts, following established recipes and presentation standards. Oversee specific kitchen stations, ensuring all food is prepared to the highest quality and delivered in a timely manner. Assist in the creation of daily specials and contribute ideas for new menu items. 2. Station Management: Set up and manage a designated kitchen station, ensuring it is fully stocked and organized for service. Train and supervise junior cooks and kitchen assistants working at the station, ensuring they follow proper cooking techniques and safety protocols. Monitor station inventory and communicate any supply needs to the Sous Chef or Executive Chef. 3. Quality Control: Ensure all dishes meet the resort's quality and presentation standards before they are served to guests. Conduct regular taste tests and visual inspections to maintain consistency and quality in food preparation. Identify and correct any issues with food quality, presentation, or preparation. 4. Kitchen Operations and Cleanliness: Maintain a clean and organized workstation throughout the shift, adhering to the resort's cleanliness and sanitation standards. Ensure proper handling and storage of all food products to prevent contamination and foodborne illnesses. Participate in regular deep-cleaning tasks and assist in maintaining overall kitchen cleanliness. 5. Training and Development: Mentor and train junior kitchen staff, providing guidance on culinary techniques, safety practices, and kitchen operations. Assist in developing training materials and programs to enhance the skills and knowledge of the kitchen team. Provide feedback to junior staff to help them improve their performance and advance their culinary careers. 6. Menu Planning and Development: Collaborate with the Sous Chef and Executive Chef to develop new menu items and seasonal specials. Experiment with new ingredients, flavors, and cooking techniques to create unique and innovative dishes. 7. Other Duties: Perform other duties as assigned by the Sous Chef or Executive Chef. Assist with kitchen prep work and close-down procedures at the end of shifts. Requirements Essential Knowledge of large volume food preparation. Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel. Problem solving skills. Basic kitchen organizational skills. Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments. Basic knowledge in solids and liquids measurement units. Ability to convert units of measure. Ability to add, subtract, multiply and divide. Ability to work under pressure and remain calm. Desirable American Culinary Federation Certified Cook/Culinarian. State Food Handler Certification. Knowledge of CPR or First Aid. SAFETY RESPONSIBILITIES All employees must learn and comply with all Resort safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. This description excludes the marginal functions of the position that are incidental to the performance of fundamental job duties. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Responsibilities

The Grill Cook I is responsible for preparing complex dishes, managing kitchen stations, and ensuring high-quality food presentation. They also mentor junior staff and collaborate with chefs on menu development and seasonal specials.