Regional Chef jobs in Virginia

Chef/Cook Qualifications:

FAST PACED ENVIRONMENT ON WEEKENDS

· 3-5 years experience as a working chef/cook.

· Sanitation and quality control.

· Expert multitasking ability.

· Great leadership and interpersonal skills.

· Ability to run stocktaking and place orders for resupply.

· Exemplary work ethic in a high-pressure environment.

· Passion and pride for delighting people with food.

MUST HAVE RELIABLE TRANSPORTATION

Chef/Cooks Job Description:

· Oversee all kitchen operations

· Ensure ingredients and final products are fresh

· Follow recipes, including measuring, weighing and mixing ingredients

· Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods

· Present, garnish and arrange final dishes

· Maintain a clean and safe work area, including handling utensils, equipment and dishes

· Handle and store ingredients and food

· Maintain food safety and sanitation standards

· Clean and sanitize work areas, equipment and utensils

· Execute opening and closing procedures

· Set up workstations with required ingredients and equipment

· Check the quality and freshness of ingredients

· Monitor station inventory levels

· Accommodate guests’ special requests

· Operate kitchen equipment such as broilers, ovens, grills and fryers

Job Types: Full-time, Part-time

Pay: $16.00 - $24.00 per hour

Expected hours: 35 – 40 per week

Experience level:

• 4 years

Pay rate:

• Hourly pay

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Work setting:

• Casual dining restaurant
• Fine dining restaurant

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 3 years (Required)

Work Location: In person