Line Cook

Job Description
Position: Line Cook

Department: Chefs

Purpose: Toconsistently provide a flawless dining experience with exceptional food,exquisite presentations and superlative service.


PrimaryResponsibilities: •To provide our guests with an outstanding andunique food experience equal to the high Greenbrier standards
•To fulfillassignments as appropriate to ensure that food production is performed to thebenchmarked superior standards in accordance with all recipes and methods at afive-star level.
•To take all necessary steps to provide our guest with aGreenbrier experience in accordance with the high quality guidelines

Secondary Responsibilities: •Theorganization, sanitation, care and maintenance of all kitchen equipment (cookingequipment, storage, refrigeration, small wares, work surfaces, floors, shelving,etc) in areas of responsibility.

The selected candidate must be ableto uphold the Greenbrier's Vision as well as demonstrate the 12 Greenbriervalues of safety, honesty, excellence, respect, empowerment, pride, teamwork,loyalty, commitment, cleanliness, responsibility andfairness.

Normal Working Hours: •Shifts asrequired(evenings and/or days)

Past Work Experience Requirements: •Minimum 2 years experience in food production in a high-volumeoperation such as The Greenbrier or similar location
•Experience in a broadrange of different dining operations and independent restaurants

Educational Requirements: •High SchoolDiploma or G.E.D. or
•AOS or ASDegree in Culinary Arts plus 2 yearsexperience in food production in a high-volume operation such as The Greenbrieror similar location
•Computer Literate (basic understanding of excel andword programs)

Technical Requirements: •West VirginiaFood Handler's Permit
•Ability to work quickly and efficiently in a fastpaced environment
•Excellent Work Ethic
•Good Time Management andOrganizational Skills
•Must be able to lead a highly motivated team
•Must be able to read and follow menus and recipes
•Have an eye forproduct control and quality of food
•To train team to know what a goodproduct is and how to be consistent
•Proficient in all aspects of the pastryculinary arts and have a thorough knowledge of recipe and method for allrestaurants and banquets
•Must be innovative and creative

Required Supervision: •Very littlesupervision provided
•Ability to complete tasks unsupervised
•Abilityto take initiative and ownership to provide the best service for ourguests

Other Requirements:
•Positiveattitude
•Responsibility for food and labor costs in area and the drive tocontrol these costs
•Ability to develop relation withco-workers
•Ability to demonstrate tasks to co-workers
•Ability to teachthose under you by passing on your knowledge to co-workers and showing them howto be organized and work efficiently
•Team Player
•Take direction andfeedback well
•Self starter
•Production/Quality oriented
•Good timemanagement skills

*Requirements are subject tochange