Line Cook

Established in March 2012, The Dirty Buffalo brings the taste of Western New York to Norfolk, Virginia. We are a family-owned, full-service restaurant specializing in authentic Buffalo-style chicken wings, specialty subs and the popular “Dirty Plate.” The Dirty Buffalo is growing quickly and has achieved a number of awards, including Small Business of the Year (2019) and three first place trophies at the National Buffalo Wing Festival. We were also featured on Food Network's Diners Drive-ins and Dives and Travel Channel’s Food Paradise.

Currently we are looking to fill Back of the House positions at our newly franchised location in Chesapeake!

• Promote, work, and act in a manner consistent with the mission of The Dirty Buffalo.
• Execute all directives from management throughout shift.
• Come to work with all necessary uniform requirements met.
• Complete necessary training at time of hire and continuous training throughout employment.
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assume responsibility for quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Have a working knowledge of all our recipes.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating according to defined recipes.
• Follow proper plate presentation and garnish set up for all dishes.
• Handle, store and rotate all products properly.
• Assist in food prep assignments during off-peak periods as needed.
• Promptly report equipment and food quality problems to manager on duty (MOD).
• Minimize waste and appropriately document all product loss.
• Open and close the kitchen properly and follow the checklists for kitchen stations. Assist others in opening and closing the kitchen. Clean station and get checked out by a manager before clocking out.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the manager on duty (MOD).
• Assume personal responsibility for safe operation of and around all line equipment.

• Must be at least 18 years or older
• A minimum of 1 year of experience in kitchen preparation and cooking.
• At least 6 months’ experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and work effectively in a team environment.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Obtain any necessary certifications required by local or state law, such as obtaining a Food Handler’s Certificate.