Line Cook

Title: Line Cook

State Role Title: Food Services Technician I

Hiring Range: $17.00 per hour

Pay Band: 1

Agency: Virginia Museum of Fine Arts

Agency Website: https://vmfa.museum/

Recruitment Type: General Public - G

Department: Food Services

 

About Virginia Museum of Fine Arts:

The Virginia Museum of Fine Arts in Richmond is one of the largest comprehensive art museums in the United States. VMFA’s growing encyclopedic collection houses more than 50,000 works of art spanning 6,000 years of world history.

Our holdings include the largest public collection of Fabergé outside of Russia, the finest collection of Art Nouveau outside of Paris and one of the nation’s finest collections of American art. VMFA is also home to important collections of Chinese art, English silver, French Impressionism, Postimpressionism, British sporting art, and modern and contemporary art, as well as renowned South Asian, Himalayan, and African art.

Recently named the 11th-best art museum in the United States by The Washington Post, VMFA is the only US art museum open 365 days a year with free general admission.

VMFA is a state-supported, privately endowed educational institution created for the benefit of the citizens of the Commonwealth of Virginia. Its purpose is to collect, preserve, exhibit, and interpret art, to encourage the study of the arts, and thus to enrich the lives of all.

 

About Food Services Department:

At the Virginia Museum of Fine Arts (VMFA), we create unique dining experiences.

Amuse Restaurant is a contemporary fine dining restaurant overlooking the Robins Sculpture Garden, featuring an innovative menu and fresh, local ingredients. Just like the works of art in the museum and on the walls of Amuse, visitors delight in new masterpiece dishes and cocktails.

When dining at Amuse, every aspect of the meal is a touchpoint, a foundational pinning, evoking the right ambiance, feeling, and desired energy. Our dedicated service professionals bear witness and make possible some of the best days ever for our guests

“…people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” – Maya Angelou

Why Join the Amuse Team?

Flexible Scheduling

The team works to provide reasonable and advanced-scheduling notice to staff within the agreed upon availability. We are open 365 days a year, therefore there are a variety of shifts to work.

Team-centric

Work with people whose talents shine not only at work but also beyond work hours. Many of our staff are creatives who find an ease in serving others, have an eye for the details, and enjoy the flexibility this position offers.

Mission-Driven

Revenue from Amuse and other Enterprise operations directly supports museum operations. VMFA is the only art museum in the United States open 365 days a year with free general admission. Our purpose is to collect, preserve, exhibit, and interpret art and to encourage the study of the arts.

Professional Environment

Professionalism is a key tenet in our workplace. We treat each other no less than how we treat our guests. Come create career-supportive relationships with some of the best service professionals in the industry. Learn and grow with us.

Perks

All VMFA staff enjoy free admission to special exhibitions, previews of special exhibitions, employee pricing for select museum programs and classes, and discounts at Amuse, Floris, Best Café and the VMFA Shop.

General Information:

The work is straightforward, working together to offer an elevated dining experience.

The Line Cook assists the kitchen management of Amuse at the Virginia Museum of Fine Arts. Reporting to the Amuse Executive Chef, this position prepares food to the chef’s specification as well as assisting kitchen staff with daily operations.

 

Here is how the Line Cook accomplishes this as part of a team:

• Prepare food to the executive chef’s specifications as well as assisting kitchen staff with daily tasks

• Working independently to help support Amuse kitchen team with prep and line cook duties, as instructed by the chefs

• Cooking menu items in cooperation with the rest of the kitchen staff as well as making sure menu items are served in a timely manner

• Supporting chefs and kitchen staff with projects, inventories, de