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Johnny Seesaw's is looking for a Sous Chef and Line Cooks - Fresh fare rooted in tradition.
Johnny Seesawâs has been a staple in the southern Vermont community for more than 80 years. It was originally one of the first ski lodges in the US and catered to the âwell to doâ crowd and evolved into a family centric destination for several generations. The property was fully renovated (including a new state of the art kitchen) and reopened in the summer of 2018 and the 90 seat locally focused restaurant opened with top notch reviews. The demand is strong year long, easing up for a brief period during springtime.
We are looking for a hard-working, detail-oriented individual looking to join a small team in a fast-paced restaurant. The ideal candidate would be interested in learning, growing and contributing to seasonal menu changes, as well as weekly specials. Some perks include midweek ski pass to local mountain and relocating to beautiful Southern Vermont where you can have a great quality of life and be part of a cohesive team. Possible temporary housing available for the right person.
About the Chef
Tim Cocheo has been a chef for almost 20 years. Tim graduated from the French Culinary Institute in New York in the fall of 2001 and has worked in various kitchen positions as he practiced his trade, including several years at Michelin starred restaurants. In addition, Tim also successfully opened a restaurant in Millerton NY called No. 9 that he successfully ran for six years. His food at Seesawâs is an evolving menu with roots in farm to table and locally centric products that has a draw from well beyond the local area.
Duties & Responsibilities
Passionate about food cooking trends and dining
Working with seasonal ingredients for the preparation of menu items
Work with the executive chef to produce menus in accordance with the restaurantâs policy and vision
Establish the schedule, organize and maintain the kitchen so that it works like a âwell-oiled machineâ
Produce high quality dishes
Help train the kitchen staff in order to provide best results in minimum time and maximizing the available resources
Assisting the BOH team with preparation and organization in the kitchen
Able to manage heavy workload, prioritize well and meet deadlines
Requirements
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industryâs best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Comfortable working in a fast paced and high energy environment
A passion for food, exceptional work ethic and dedication
Skills
Communication
Teamwork oriented
Maintains positive energy
Thorough and organized
Professional
Punctual and reliable
TO APPLY, please reply via email with your resume file attached (pdf, docx, or doc) and cover letter in the body of the email. Please do not copy and paste resume.
