COMPANY DESCRIPTION
Silverland Bistro & Bar is a brand-new, 2,400 square-foot casual dining restaurant located in the breathtaking, historic mining town of Virginia City, NV. Opened in June 2025 and outfitted with state-of-the-art appliances, Silverland Bistro & Bar is a cornerstone of the Silverland Inn’s hospitality experience — combining approachable, chef-driven cuisine with the warm, authentic spirit of The Comstock region. We are building a team of passionate hospitality professionals who take ownership of their craft and are excited to grow with us. At Silverland Bistro & Bar, we believe great food starts with great people — and we're looking for a Cook who wants to be part of something from the ground up.
JOB DESCRIPTION
The Cook at Silverland Bistro & Bar is a key member of our Food & Beverage team, responsible for the day-to-day culinary operations of our casual dining restaurant. This is a hands-on, high-ownership role suited for a culinarian who thrives in a smaller, entrepreneurial environment and is excited to help shape the food program from scratch. Working closely with the General Manager, the Cook will take the lead on everything from daily meal preparation and food ordering to catering execution and menu pricing strategy. This position is ideal for someone who aspires to eventually own and operate the Food & Beverage vertical — a team player with the ambition, skill, and business acumen to grow into that responsibility over time.
JOB RESPONSIBILITIES
Job responsibilities include, but are not limited to the following:
Culinary Operations & Guest Meal Preparation
- Prepare and execute all guest meals to established quality and presentation standards across the kitchen.
- Cook food of high quality according to standard recipes; ensure consistency in flavor, portion, and presentation for every dish served.
- Manage multiple hot and cold stations simultaneously; maintain smooth service flow during peak periods.
- Assist with the preparation, presentation, and storage of all food items in accordance with Health Department and food safety standards.
- Properly label, date, and rotate all products to ensure safekeeping and sanitation compliance.
- Maintain cleanliness and sanitation of all work areas and equipment; complete all opening and closing station duties.
- Apply adept knife skills and culinary techniques appropriate to a scratch-cooking environment.
Catering & Special Events
- Order, prepare, and execute catering packages for private events, special occasions, and community functions hosted at Silverland Inn.
- Coordinate with the General Manager and event stakeholders to develop catering menus that reflect guest needs, budget parameters, and seasonal availability.
- Ensure all catering orders are prepared on time, presented professionally, and meet quality standards consistent with the restaurant's dining experience.
- Maintain catering production logs and communicate staffing or supply needs in advance of scheduled events.
Food Ordering & Inventory Management
- Manage all food purchasing and vendor ordering to maintain appropriate par levels and minimize waste.
- Conduct regular product inventories; maintain accurate records and proactively inform the General Manager of restocking needs to prevent shortages.
- Build and maintain relationships with local and regional vendors to ensure quality, reliability, and favorable pricing.
- Receive and inspect all deliveries for quality, quantity, and accuracy, and document discrepancies.
- Organize all storage areas (dry, reach-in, walk-in) to ensure proper FIFO rotation, cleanliness, and compliance.
Menu Pricing & Cost Management
- Collaborate with the General Manager to develop and maintain menu pricing that reflects current food costs, market conditions, and the restaurant's profitability target.
- Monitor food cost percentages on an ongoing basis and recommend menu or purchasing adjustments as costs fluctuate.
- Apply basic food costing principles to new and seasonal menu items; assist in building recipe cost sheets.
- Adapt menu offerings in response to supply chain changes, seasonal ingredients, and shifting cost structures.
Team & Operations
- Foster a positive, collaborative kitchen culture consistent with Silverland's values of hospitality, ownership, and community pride.
- Assist with training and onboarding of new Bistro team members as the team grows.
- Utilize Toast POS system (experience a plus) for order management, ticket accuracy, and operational efficiency.
- Communicate to the General Manager any operational challenges, guest feedback, or ideas for improvement.
- Balance multiple priorities simultaneously and meet deadlines, often in dynamic and high-pressure situations.
- Works with safety as a priority and follows all department and property safety standards.
- Performs any other job-related duties as assigned.
QUALIFICATIONS
To perform this job successfully, an individual must satisfactorily perform each job responsibility. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Experience & Education
- Minimum 3 years of cooking experience required; experience in a casual dining, full-service restaurant, or hotel food & beverage environment preferred.
- Demonstrated experience managing food ordering, vendor relationships, and inventory in a restaurant setting.
- Working knowledge of food costing, menu pricing, and cost-of-goods management.
- Experience preparing catering or banquet orders for events is highly desirable.
- Familiarity with Toast POS or similar restaurant management systems is a plus.
Skills & Abilities
- Candidate must exhibit strong culinary fundamentals, including accurate knife skills, station management, and scratch-cooking technique.
- Strong organizational skills with the ability to manage multiple tasks and competing priorities in a fast-paced environment.
- Ability to work well under pressure; remains calm, logical, and solutions-oriented when resolving problems.
- Must be able to compute basic calculations; ability to read and interpret food cost reports, par sheets, and vendor invoices.
- Genuine team player who takes ownership and communicates proactively — someone who wants to grow with the business, not just fill a role.
- Entrepreneurial mindset; self-starter with a long-term interest in growing into F&B leadership.
Language
- Conversational English required. Second language a plus.
- Ability to read, follow, and write recipes; ability to interpret policy and procedure documentation.
Certifications
- Must be 18 years of age or older.
- ServSafe or equivalent food safety certification preferred (or ability to obtain upon hire).
- Valid Nevada health card required (or ability to obtain prior to start date).
Physical Demands
- While performing the duties of this job, the employee is regularly required to stand, walk, and use hands to handle tools, equipment, and food products throughout the shift.
- The employee must be able to lift or maneuver at least 50 pounds and perform repeated instances of standing, bending, stooping, and reaching.
- Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Work Environment
- The work environment is typically moderate noise in the dining and prep areas; noise increases on the kitchen floor during service periods.
- Must be able to interact professionally with both internal team members and external guests at all times.
- Due to the nature of the hospitality industry, team members must be able to work varying schedules — including evenings, weekends, and holidays — to reflect the business needs of the property.
ADDITIONAL INFORMATION
Silverland Inn is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Silverland Inn does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws. All applicant information will be kept confidential in accordance with EEO guidelines.
Pay: $18.00 - $21.00 per hour
Benefits:
- Employee discount
- Paid time off
Work Location: In person
