What are the responsibilities and job description for the Line Cook position at Regent University?
Benefits
Regent offers a wide range of generous benefits including health, life and disability insurance; flexible spending accounts; tuition incentives; fully vested retirement plans; life and disability insurance options, time off, and more. All regular faculty and staff serving at Regent and working a minimum of 30 hours per week will receive an attractive benefits package.
Work Location: Virginia Beach, VA
The Line Cook supports meal preparation for buffet service, à la carte orders, and grab-and-go items at The Ordinary Café. This role requires attention to detail, a strong work ethic, and a spirit of hospitality while under the direction of the Head Chef and Kitchen Manager.
Essential Duties
Regent offers a wide range of generous benefits including health, life and disability insurance; flexible spending accounts; tuition incentives; fully vested retirement plans; life and disability insurance options, time off, and more. All regular faculty and staff serving at Regent and working a minimum of 30 hours per week will receive an attractive benefits package.
Work Location: Virginia Beach, VA
The Line Cook supports meal preparation for buffet service, à la carte orders, and grab-and-go items at The Ordinary Café. This role requires attention to detail, a strong work ethic, and a spirit of hospitality while under the direction of the Head Chef and Kitchen Manager.
Essential Duties
- Prepare and cook menu items for buffet, and fast-paced short order service according to recipes, portion, and presentation standards
- Act as an expeditor during peak meal periods, ensuring accuracy, timeliness, and quality of plated dishes
- Maintain a clean, organized, and sanitary workstation following food safety and university standards
- Assist with prep work to support upcoming meal periods and events, ensuring efficiency and consistency
- Monitor quality, taste, and appearance of food throughout service to meet guest expectations
- Minimum of 1–2 years of experience in a high-volume kitchen or equivalent culinary training
- Working knowledge of proper food handling, sanitation, and safety procedures
- Ability to lift up to 50 lbs and stand for extended periods in a fast-paced environment
- Flexible availability, including evenings, weekends, and campus events
- Strong teamwork skills with the ability to take direction and multitask under pressure
- A commitment to professionalism, reliability, and punctuality
- A valid Serve Safe Certification or the ability to obtain one upon hire
- Effective communication and problem-solving skills within a team environment
- Attention to detail in food preparation and presentation
- A positive attitude with readiness to support both front-of-house and back-of-house needs
- Commitment to Regent’s core values of Excellence, Innovation, and Integrity