The Jefferson Hotel
Overview
Lemaire, the acclaimed restaurant located within The Jefferson Hotel in Richmond, VA, is seeking a passionate and skilled Line Cook to join our culinary team. Under the leadership of Executive Chef Patrick Willis, our kitchen is driven by talent, teamwork, and a commitment to exceptional, seasonal cuisine. We are searching for the best cooks in town-individuals who are self-motivated, clean, efficient, and ready to take their craft to the next level.
This is an ideal opportunity for a cook with 2 to 3 years of experience in an à la carte restaurant who is looking to grow within a high-performing, collaborative environment. Candidates must be team-oriented and ready to work their way through each station to understand the rhythm, structure, and language of our kitchen.
Key Requirements
Lemaire, the acclaimed restaurant located within The Jefferson Hotel in Richmond, VA, is seeking a passionate and skilled Line Cook to join our culinary team. Under the leadership of Executive Chef Patrick Willis, our kitchen is driven by talent, teamwork, and a commitment to exceptional, seasonal cuisine. We are searching for the best cooks in town-individuals who are self-motivated, clean, efficient, and ready to take their craft to the next level.
This is an ideal opportunity for a cook with 2 to 3 years of experience in an à la carte restaurant who is looking to grow within a high-performing, collaborative environment. Candidates must be team-oriented and ready to work their way through each station to understand the rhythm, structure, and language of our kitchen.
Key Requirements
- Availability: Must be able to work any day of the week, including weekends and holidays.
- Shift: Typical schedule is 2:00 PM - 10:00 PM; later shifts (up to 11:30 PM) may be required on weekends.
- Experience: 2 to 3 years of experience in a professional à la carte kitchen preferred.
- Work Ethic: Must be self-motivated, efficient, detail-oriented, and able to maintain a clean and organized workspace.
- Growth Mindset: Willingness to learn, grow, and move through the stations to gain full understanding of the kitchen's systems and standards.
- Team Fit: Must thrive in a fast-paced, team-driven environment and contribute positively to the overall kitchen culture.
- Support daily food preparation and service under the guidance of Sous Chefs and Executive Chef.
- Maintain cleanliness and efficiency in all work areas.
- Uphold the highest food safety and sanitation standards.
- Demonstrate a strong sense of urgency, consistency, and professionalism during service.
- Engage in continuous learning, station development, and menu execution.
- Execute menu items according to Lemaire's high standards for quality, presentation, and timing.
- Work through various stations to gain mastery of the kitchen's flow and expectations.
- Accurately follow prep lists, recipes, and production schedules.
- Monitor and rotate inventory to minimize waste and maintain freshness.
- Collaborate with team members to ensure smooth, efficient service.
- Keep workstations clean, organized, and fully stocked during and after shifts.
- Participate in regular training and feedback to support continued development.
- High school diploma or equivalent preferred.
- 2 to 3 years of recent experience in a high-volume à la carte restaurant.
- Strong knife skills, attention to detail, and a solid foundation in cooking techniques.
- Excellent communication, time management, and organizational skills.
- A passion for hospitality and a commitment to professional growth.