Line Cook

Join our culinary team at Marlow East, working under the guidance of Executive Chef Braxton Decker. A Virginia native, Chef Decker brings a refined New American approach to his cooking, blending his Southern roots with modern techniques and seasonal, locally sourced ingredients.

POSITION PURPOSE:
We are seeking a skilled and passionate individual to join our kitchen team as a Line Cook. The ideal candidate will have experience working in an upscale restaurant environment and possess strong culinary skills. This role requires attention to detail, the ability to work efficiently multi-tasking, and a commitment to maintaining high standards of food quality and presentation.

ESSENTIAL FUNCTIONS AND DUTIES:

• Prepare and cook menu items in accordance with recipes and established standards, ensuring consistency in taste and presentation.
• Set up and stock workstations with necessary ingredients and cooking equipment, following food safety and sanitation guidelines.
• Coordinate with the kitchen team to prioritize orders and ensure timely preparation and presentation of dishes to guests.
• Monitor inventory levels and notify supervisors of any shortages or discrepancies, assisting with inventory management as needed.
• Maintain cleanliness and organization of the kitchen, including proper storage of food items, cleaning surfaces, and disposing of waste.
• Follow proper food handling procedures to minimize the risk of contamination and ensure food safety at all times.
• Collaborate with kitchen staff to develop and refine recipes, as well as contribute ideas for menu improvements or seasonal specials.
• Adhere to all health and safety regulations, including proper handling of kitchen equipment and adherence to temperature control guidelines.
• Assist with receiving and inspecting deliveries of food and supplies, ensuring quality and freshness upon arrival.
• Support a positive and productive work environment by communicating effectively with coworkers and demonstrating teamwork and cooperation.

KNOWLEDGE, EXPIERENCE AND SKILLS

• 2+ years of experience as a line cook or in a similar role, preferably in a high-volume restaurant or food service establishment.
• Culinary training or degree from a recognized culinary school or institution preferred.
• Strong knowledge of cooking techniques, culinary fundamentals, and food preparation methods.
• Ability to work efficiently and in a fast-paced environment, while maintaining attention to detail and quality.
• Familiarity with kitchen equipment and utensils, as well as the ability to operate them safely and effectively.
• Excellent organizational skills and the ability to prioritize tasks to meet deadlines and guest satisfaction.
• Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required.
• Commitment to cleanliness and sanitation standards, with a focus on maintaining a hygienic work environment.
• Positive attitude, strong work ethic, and willingness to learn and grow as a culinary professional.

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

• Ability to stand for extended periods and work in a fast-paced environment.
• Endurance to withstand long hours of standing, walking, and repetitive motions.
• Lift and carry heavy objects, such as boxes of ingredients or pots/pans, weighing up to 50 pounds.
• Coordination to handle kitchen equipment, knives, and utensils safely and effectively.
• Flexibility to bend, stoop, reach, and perform tasks at various heights within the kitchen workspace.
• Ability to work in close proximity to others and collaborate effectively with team members during service.
• Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties.