Line Cook, Prep Cook, Pantry - Virginia Beach

## Description

The Line Cook is responsible for the preparation, production, and presentation of all menu items at Parker Hospitality. Operating in a fast paced kitchen environment, the Line Cook upholds the highest standards of food safety, quality, and teamwork while executing each dish with consistency and care.

OUR CORE VALUES

• FIND A WAY | CREATIVE OWNERSHIP AND RELENTLESS PROBLEM SOLVING
• PERFORM WITH PURPOSE | EXECUTION THAT MOVES THE BUSINESS FORWARD
• GET THE GAME | UNDERSTANDING HOW THE BUSINESS WORKS
• ADAPT AND OVERCOME | STAYING STEADY THROUGH CHANGE
• HOSPITALITY EXCELLENCE | ANTICIPATING NEEDS BEFORE THEY ARISE
• STRONGER TOGETHER | TEAM SUCCESS OVER INDIVIDUAL SUCCESS

RESPONSIBILITIES

1. Prepare menu items according to prescribed recipes, presentations, and any special guest requests.
2. Measure and prepare all ingredients required for recipe execution before and during service.
3. Follow all prescribed portioning controls consistently.
4. Maintain food safety and quality standards throughout all stages of food preparation.
5. Read and accurately interpret all orders, whether handwritten or computerized.
6. Safely and efficiently use knives and all tools, utensils, and equipment required for menu preparation.
7. Follow all food allergy procedures and accommodate special orders and dietary restrictions.
8. Read and use a thermometer correctly and efficiently.
9. Communicate any food delays or issues to the Coordinator or Manager promptly.
10. Maintain menu item counts and notify management and service staff when quantities fall below the restaurant minimum.
11. Accurately account for all items produced at their station.
12. Wear a hair restraint at all times while on duty.
13. Move safely through all areas of the restaurant, including stairs, uneven surfaces, and slick floors.
14. Promote teamwork and a supportive culture among all coworkers.
15. Understand and follow all company policies, procedures, standards, specifications, guidelines, and training programs.
16. Ensure all products are received in the correct quantity and condition, in accordance with receiving policies and procedures.
17. Communicate clearly and professionally with all employees, managers, and guests.
18. Wash hands regularly and in accordance with food safety guidelines.
19. Comply with all health, safety, and sanitation guidelines.
20. Complete all assigned side work as directed.
21. Accept direction and constructive feedback from management.
22. Maintain a positive and professional attitude throughout every shift.

The responsibilities listed above represent the key duties of this role and are not an exhaustive list. Additional duties may be assigned as needed to support the venue, team, and overall business needs.

## Qualifications

• Must be at least 21 years of age.
• Ability to communicate in English, both written and spoken.
• ServSafe certification or equivalent preferred.
• Minimum of one year of back of house cooking experience in a comparable environment.
• Proficiency with kitchen tools, equipment, and proper food handling techniques.

CONDITIONS OF EMPLOYMENT

• Demonstrate Parker Hospitality's core values at all times.
• Follow all uniform and appearance guidelines for the duration of the shift.
• Arrive punctually and prepared for duty.</