Line Cook | Part-Time | Norfolk Tides (Harbor Park)

Norfolk, VA, USA|

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Range $18.00 - $24.00

Benefits

401(k) savings plan

401(k) matching

Job Description

The hiring establishment is a reputable venue known for delivering exceptional dining experiences to its guests. This venue operates with a keen focus on quality, customer satisfaction, and seamless event execution. As part of its commitment to excellence, the venue maintains a well-structured culinary team dedicated to preparing high-quality food items that meet both taste and presentation standards. Its dynamic environment includes buffet lines, special events, and à la carte service, providing a diverse and engaging workplace for culinary professionals. This company values professionalism, teamwork, and productivity, contributing to a vibrant and cooperative workplace culture.

The role availab... Show More

Job Requirements

High school diploma or equivalent
previous experience in a cook or prep cook role preferred
ability to operate standard kitchen equipment including broiler, steamer, convection oven, mixer, meat slicer and chef knife
ability to communicate effectively with team members and guests
strong teamwork and adaptability in a fast-paced environment
valid food handling certificate if required by state and federal regulations

Job Qualifications

Previous cook or prep cook experience highly preferred
able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife
ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner
ability to work well in a team-oriented, fast-paced, event-driven environment
possess valid food handling certificate if required by state and federal regulations
ServSafe preferred

Job Duties

Prepare and cook menu items according to recipes, portion standards, and plating guidelines
maintain cleanliness and organization of the work space before, during and after service
follow proper food handling, sanitation, and safety procedures at all times
monitor food quality, temperature, and appearance
consult with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption
adapt to menu changes, specials, and service demands
report any maintenance required for kitchen equipment
communicate effectively with chefs and teammates during service
minimize and waste and properly label, store and rotate products

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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