Line Cook

Benefits

• Company parties
• Employee discounts
• Flexible schedule
• Health insurance
• Training & development
• Must be available to work weekends and holidays
• 50% off employee meal every shift
• 25% off employee discount any other day and at other locations
• Potential for promotions
• Free employee t-shirt

The line cook is responsible for the preparation of high-quality food in a timely, effective, sanitary, and consistent manner. The line cook must be prepared to work in a fast paced, high pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. The line cook must also be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for a high heat kitchen environment.

Moliar Hospitality Group is a locally owned and operated food and beverage organization that focuses on enriching the lives of our guests, our employees, and owners. We do this through superior quality food and beverages, customer service, sales growth, cost, and treating our employees like family. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time.

We currently own and operate 5 successful establishments:
Calypso Bar and Grill, Repeal Bourbon and Burgers, 3 Hair of the Dog Eatery’s (Downtown Granby, Hampton BLVD across from ODU and Loehmann’s Plaza in Virginia Beach)

• High School diploma or equivalent helpful, but not required.
• Former culinary schooling helpful.
• At least two years’ experience in a similar capacity.
• Food Handlers certification preferred, but not required.

• Able to stand for long periods of time.
• Must have a minimum of 4 days of open availability.
• Strong communication and interpersonal skills.
• Eager to work in fast-paced environments.
• Able to multitask and organize.
• Capable of reaching, bending, squatting, and lifting while on the shift.
• Ability to withstand frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold.
• Knowledge of kitchen equipment.

• Cooking raw and prepared foods, including meat and eggs, to order.
• Properly setting up and taking down station areas.
• Prepare components of each dish using standardized recipes.
• Cleaning, organizing, and maintaining refrigerators, cooler drawers, and dry storage areas.
• Taking inventory and stocking/restocking items.
• Communicating with fellow staff members to ensure quality product and ticket times.
• Understanding and complying with Food Safety, temperature, and sanitary standards.
• Rotate all perishable products properly.
• Keep a clean and professional appearance at all times.
• Perform other related duties as assigned by Chef/ Supervisor.