AM Line Cook

Welcome to the Virginia Guesthouse. Opening in April 2026, the Virginia Guesthouse is a 214-room hotel featuring 25,000 square feet of conference and event space located on the beautiful Grounds of the University of Virginia. We are looking for someone passionate about the culinary arts to join our Culinary team. The Cook assists the Chefs in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.

Responsibilities

Assists the Chefs in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining; Maintain a passive leadership role in maintaining adequate production level from the Kitchen staff; Develop your knowledge and skills in various cooking procedures and methods (grill, sauté and fry); Experience using knives and various kitchen equipment; Reach and recreate recipes; Be consistent on all food preparation; Learn how to minimize food waste through cross utilization; Opportunity to work with a world class culinary team; Create workstations with all needed ingredients and cooking equipment; Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat); Keep a sanitized and orderly environment in the kitchen; Ensure all food and other items are stored properly; Be responsible for the quality of ingredients

Requirements

1-3 years previous experience working in a professional kitchen environment; Evening availability required; Active Food handler’s certification or the ability to get it; Must be willing to work a variety of day/night and weekend shifts; Requires strong organizational skills; Must be able to work independently; Able to be on your feet for long periods of time; Able to lift at least 50 pounds; At least 21 years of age; Have a desire to exceed expectations; An energetic personality; Morning availability required; Strong desire to learn; Strong desire to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant