Lead Cook I - Racquets at UNIVERSITY OF VIRGINIA HOST PROPERTIES INC

Charlottesville, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

11 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Food preparation, Menu execution, Food safety, Sanitation, Inventory management, Product rotation, Team leadership, Communication, Kitchen management, Line cooking, Quality control

Industry

Hospitality

Description

Description Lead Cook I – Racquets Club 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 exceptional guest experiences, world-class amenities, and an elevated culinary program. Guided by Forbes-level service standards, we are committed to delivering thoughtful, high-quality service across every outlet on property. About the Racquets Club The Racquets Club is a vibrant, member-focused outlet supporting Boar’s Head’s tennis and wellness facilities. This space offers a more casual yet high-quality dining experience, serving fresh, approachable menu items to members and guests in a relaxed, fast-paced environment. Position Summary The Lead Cook I is an advanced-level culinary role responsible for supporting daily kitchen operations at the Racquets Club. This position leads by example on the line, ensuring food is prepared consistently, efficiently, and to Boar’s Head Resort standards. The ideal candidate is hands-on, dependable, and comfortable guiding team members while maintaining a high level of execution during service. What You’ll Do Prepare and execute menu items with consistency, quality, and proper presentation Lead day-to-day kitchen operations during shifts, ensuring smooth and efficient service Support and guide prep cooks and line cooks as needed Ensure all food safety, sanitation, and cleanliness standards are consistently followed Assist with daily prep, inventory organization, and product rotation (FIFO) Maintain a clean, organized, and well-stocked workstation Communicate effectively with team members to support a positive and productive kitchen environment Requirements What We’re Looking For 2–4 years of culinary or kitchen experience Strong understanding of cooking techniques and kitchen operations Ability to work independently while supporting and guiding others Strong work ethic, reliability, and sense of urgency Positive attitude with a team-first mindset Preferred Qualifications Previous experience in a lead or senior line cook role Experience in a hotel, club, or high-volume environment Culinary training or education Physical Requirements 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 Why Join Boar’s Head Resort Be part of a dynamic and growing culinary program Work in a team-oriented environment that values quality and consistency Opportunities for growth and advancement within the resort Supportive culture focused on guest experience and team development

Responsibilities

The Lead Cook I is responsible for executing menu items with consistency and leading daily kitchen operations during shifts. They also guide team members and ensure all food safety and sanitation standards are strictly followed.