Apprentice Cook

2 weeks ago

White Sulphur Springs, West Virginia, United States The Greenbrier Hotel Full time

Job Overview

Position: Extern - Second Cook

Department: Culinary Team

Objective: To consistently deliver an outstanding dining experience characterized by exceptional cuisine, beautiful presentations, and superior service.

Key Responsibilities: (guest interaction, ordering responsibilities, clean up duties, clerical responsibilities, etc.)

  • Prepare and cook all menu items according to the specifications outlined in the prep sheet.
  • Manage line assignments as scheduled (station preparation and service).
  • Ensure proper mis en place.
  • Assess equipment condition; gather necessary utensils, tools, and supplies.

Additional Responsibilities:

  • Prepare show plates prior to each dinner service.
  • Properly close down the station.
  • Complete assigned tasks and adhere to directions.

Typical Working Hours: (Shift, days)

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

The selected candidate must embody the values of The Greenbrier, demonstrating the core principles of Safety, Honesty, Excellence, Respect, Empowerment, Pride, Teamwork, Loyalty, Commitment, Cleanliness, Responsibility, and Fairness.


Performance Competencies:

  • Analyze Issues & Make Decisions.
  • Support Necessary Change.
  • Engage Others.
  • Build Partnerships & Alignment.
  • Contribute to Teamwork.
  • Enhance Service, Quality, & Processes.
  • Execute Effectively.
  • Drive for Results.
  • Exhibit Personal Leadership.
  • Demonstrate Technical Skills.

Experience Requirements: (Type of work, number of years required, equivalent experience, etc.)

  • Previous experience in a cook position within a similar fine dining setting.

Educational Qualifications: (Degree/Certification, highest required/preferred, field of study)

  • High School Diploma or G.E.D. with 3 years of experience in a comparable food production environment.
  • A.O.S or A.S. degree in Culinary Arts preferred or completion of a 3-year Pro-Start program along with 3 years of experience in a similar food production setting.

Communication Skills: (Verbal: phone, in-person, group; Written: memos, documents)

  • Must be proficient in reading, writing, and speaking fluent English.

Technical Skills:

  • West Virginia Food Handlers card.

Supervision Structure: (Reports to, Supervision provided, number of people to supervise)

  • Supervision is available.
  • Reports to Sous Chef.

Additional Requirements:

  • Must be adaptable and a collaborative team player.

*Requirements are Subject to Change

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