Line Cook

Position: Line Cook

Department: Chefs

Purpose: To consistently provide a flawless dining experience with exceptional food, exquisite presentations and superlative service.

• Provide our guests with an outstanding and unique food experience equal to the high Greenbrier standards.
• Fulfill assignments as appropriate to ensure that food production is performed to benchmarked superior standards in accordance with all recipes and methods at a five‑star level.
• Take all necessary steps to provide our guest with a Greenbrier experience in accordance with the high quality guidelines.

• Organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc.) in areas of responsibility.

The selected candidate must be able to uphold the Greenbrier’s Vision as well as demonstrate the 12 Greenbrier values of safety, honesty, excellence, respect, empowerment, pride, teamwork, loyalty, commitment, cleanliness, responsibility and fairness.

• Shifts as required (evenings and/or days).

• Minimum 2 years experience in food production in a high‑volume operation such as The Greenbrier or similar location.
• Experience in a broad range of different dining operations and independent restaurants.

• High School Diploma or G.E.D. or
• AOS or AS Degree in Culinary Arts plus 2 years experience in a high‑volume operation such as The Greenbrier or similar location.
• Computer literate (basic understanding of Excel and Word programs).

• West Virginia Food Handler’s Permit.
• Ability to work quickly and efficiently in a fast‑paced environment.
• Excellent work ethic.
• Good time management and organizational skills.
• Must be able to lead a highly motivated team.
• Must be able to read and follow menus and recipes.
• Have an eye for product control and quality of food.
• Train team to know what a good product is and how to be consistent.
• Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets.
• Must be innovative and creative.

• Very little supervision provided.
• Ability to complete tasks unsupervised.
• Ability to take initiative and ownership to provide the best service for our guests.

• Positive attitude.
• Responsibility for food and labor costs in area and the drive to control these costs.
• Ability to develop relations with co‑workers.
• Ability to demonstrate tasks to co‑workers.
• Ability to teach those under you by passing on knowledge to co‑workers and showing them how to be organized and work efficiently.
• Team player.
• Take direction and feedback well.
• Self‑starter.
• Production/Quality oriented.
• Good time management skills.

* Requirements are subject to change.