Boar's Head Inn
Cook I - Employee Cafeteria
Boar's Head Inn - Charlottesville, Virginia, United States, 22904
Work at Boar's Head Inn
Overview
- View job
Overview
As a Cook at Boar's Head Resort, you are an essential part of the culinary team, delivering exceptional dining experiences that reflect the resort's commitment to excellence, tradition, and hospitality. You will prepare and present high-quality food with precision, maintain impeccable kitchen standards, and collaborate with the culinary team to ensure timely service for our guests, members, and UVA family. This role requires creativity, consistency, and a passion for culinary arts in a luxury hospitality setting.
Requirements
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. 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. 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. 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. 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. 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. 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.
Equal Employment Opportunity
At Boar's Head Resort, we are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Employment decisions are made based on qualifications, merit, and business needs without regard to race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, or any other protected status.
Requirements
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. 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. 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. 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. 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. 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. 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.
Equal Employment Opportunity
At Boar's Head Resort, we are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Employment decisions are made based on qualifications, merit, and business needs without regard to race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, or any other protected status.