Kitchen Operations Associate

1 week ago


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

Job Overview

Position: Line Cook

Department: Culinary Team

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

Key Responsibilities:

  • To provide guests with a remarkable and distinctive culinary experience that aligns with the esteemed standards of The Greenbrier.
  • To execute tasks effectively to ensure that food production meets the established superior standards, adhering to all recipes and methods at a five-star level.
  • To take necessary measures to guarantee that guests enjoy a Greenbrier experience in line with high-quality guidelines.

Additional Responsibilities:

  • The organization, cleanliness, care, and maintenance of all kitchen equipment (cooking tools, storage, refrigeration, small wares, work surfaces, floors, shelving, etc.) within assigned areas.

The ideal candidate must embody The Greenbrier's Vision and exemplify the 12 core values of safety, honesty, excellence, respect, empowerment, pride, teamwork, loyalty, commitment, cleanliness, responsibility, and fairness.


Working Hours:

  • Shifts as required (evenings and/or days)

Experience Requirements:

  • Minimum of 2 years of experience in food production within a high-volume establishment.
  • Familiarity with a diverse range of dining operations and independent restaurants.

Educational Qualifications:

  • High School Diploma or G.E.D. or
  • AOS or AS Degree in Culinary Arts along with 2 years of experience in food production in a high-volume setting.
  • Basic computer literacy (familiarity with Excel and Word).

Technical Skills:

  • West Virginia Food Handler's Permit.
  • Ability to work swiftly and efficiently in a fast-paced environment.
  • Strong work ethic.
  • Good time management and organizational abilities.
  • Capability to lead a highly motivated team.
  • Proficiency in reading and following menus and recipes.
  • Attention to product control and food quality.
  • Ability to train team members on product standards and consistency.
  • Proficient in all aspects of pastry culinary arts with thorough knowledge of recipes and methods for all dining venues and events.
  • Innovative and creative mindset.

Supervision Requirements:

  • Minimal supervision required.
  • Ability to complete tasks independently.
  • Initiative and ownership in providing the best service for guests.

Other Qualifications:

  • Positive attitude.
  • Accountability for food and labor costs and a commitment to controlling these expenses.
  • Ability to build relationships with colleagues.
  • Capability to demonstrate tasks to team members.
  • Skill in teaching and sharing knowledge with co-workers to promote organization and efficiency.
  • Team-oriented mindset.
  • Receptive to direction and feedback.
  • Self-motivated.
  • Focused on production and quality.
  • Strong time management skills.

*Requirements are subject to change

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