Benefits:

Company parties

Employee discounts

Flexible schedule

Health insurance

Training & development

Must be available to work weekends and holidays.

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)

Experience

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

Minimum Qualifications

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

Responsibilities and Duties

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

Benefits

50% off employee meal every shift

25% off employee discount any other day and at other locations

Flexible scheduling

Healthcare benefits

Potential for promotions

Free employee t-shirt