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Job Description
Head Cook The Hatch - 3.9 Roanoke, VA Job Details Part-time | Full-time $17 - $19 an hour 2 hours ago Qualifications Food and beverage product quality management Kitchen health and safety standards Recipe adherence Food service purchasing Stock rotation management Food service cleaning Labeling Food portioning Contamination control Shift management Employee training Mid-level FIFO Food safety sanitizing procedures Plating Kitchen staff training Hazard identification and correction Managing kitchen staff Kitchen stations General management Restaurant supply ordering Professional development training Time/Temperature control for safety (TCS) Kitchen organization Communication with kitchen staff
Full Job Description Head Cook Position Type:
Hourly, Non-Exempt Pay Rate:
$16-$18.00 per hour (based on experience and performance)
Reports To:
Ownership/General Manager Location:
The Hatch Blacksburg Position Overview The Head Cook is the senior kitchen leader on shift and is responsible for daily execution, food quality, training, ordering, cleanliness, and line leadership. While ownership oversees higher-level management responsibilities, the Head Cook plays a critical role in maintaining kitchen standards, developing staff, and ensuring consistent execution. This position carries increased responsibility, leadership expectations, and accountability compared to a standard line cook and is compensated accordingly. Core Responsibilities Food Quality & Execution Execute all menu items according to approved recipes, portions, and presentation standards. Ensure consistent seasoning, cook times, and plating. Prevent overcooking, undercooking, or selling sub-par food. Verify all food leaving the kitchen meets quality standards and correct issues immediately. Ordering & Product Control Handle food and supply ordering as assigned by ownership. Maintain proper par levels, communicate shortages promptly, store and rotate product using FIFO, and reduce waste through proper ordering, storage, and portion control. Training & Development Take primary responsibility for training new BOH employees. Ensure new hires are trained correctly, efficiently, and consistently. Train on recipes, portion standards, station setup, speed, cleanliness, food safety, and sanitation. Correct improper techniques immediately and report training concerns to ownership. Line Leadership & Shift Execution Lead kitchen execution during service, direct line flow and ticket pacing, support all stations as needed, and maintain professional communication during high-volume periods. BOH Standards & Cleanliness Enforce clean-as-you-go practices, ensure stations are stocked, organized, and sanitized, lead deep cleaning during slow periods, and ensure proper labeling, dating, and storage of food. Food Safety & Compliance Follow and enforce food safety guidelines including holding temperatures, cross-contamination prevention, and hygiene standards. Report safety hazards or equipment issues immediately. Accountability & Ownership Mindset Take responsibility for kitchen performance during assigned shifts. Maintain professionalism, stay productive during slow periods, communicate issues proactively, and support company standards and culture
