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AM/PM Line Cook
This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.
Summary:
The food program at Basin Harbor is exceptional and we are proud of our reputation for providing a diverse menu of offerings. The role of a line cook is to prepare a variety of culinary delights for our guests and owners. Guest satisfaction in our restaurant revolves around the food appearance, the high quality of the food and the overall dining experience that you are an invaluable part of.
Responsibilities and Duties:
Maintains a neat appearance and a professional manner
Has advanced knowledge of kitchen equipment, including knife handling
Must be able to read and call all incoming tickets
Understands and knows the daily schedule of culinary activities
Assists in maintaining a safe working environment for all
Reads, comprehends, and abides by all rules and regulations set forth in Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook
Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
Sets up, cleans, and maintains station while practicing exceptional safety, sanitation and organizational skills according to the Executive Chef’s guidelines.
Ensures that all foods are properly stored, rotated, labeled, and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
Properly sears and grills items to proper temperatures
Is able to blanch or par cook vegetables to proper doneness
Demonstrates ability to cook “ON THE FLY” with no hesitation
Reports safety concerns or mechanical problems with any equipment to the Chef for prompt attention
Follows recipes, portion controls, and presentation specifications as set by the Executive Chef
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
Ensures the consistent quality of finished food items served to Basin Harbor Guests
Demonstrates teamwork and respect to co-workers at all times
Performs additional duties and responsibilities as request by the Executive Chef, Executive Sous Chef.
Essential Qualifications and Competencies:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Degree in culinary arts or related field highly desired
Must have a minimum of 2 years of experience in a full-service, quality driven, volume restaurant
Understanding and knowledge of food safety, sanitation, and food handling procedures.
Must have problem solving abilities, be self-motivated and organized
Strong verbal communication skills
Even temperament and highly respectful of others and others’ abilities
Must be aligned with the culinary vision and philosophy of Basin Harbor
Must be ServSafe certified or able to be certified
Must be able to adapt to changes in a fast paced, dynamic, and sometimes intense work environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to perform physical activities that include climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing and repetitive motions.
Ability to perform medium work (defined as exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or 20 pounds of force constantly to move objects)
While performing the duties of this job, the employee is regularly required to stand; use hands, talk, and hear.
Must be willing and able to pass a background check
Please apply by visiting: https://www.basinharbor.com/jobs/available-positions/
