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in Stowe, VT
Lead Line Cook
•30 days ago
Hours | Full-time, Part-time |
---|---|
Location | Stowe, VT Stowe, Vermont |
About this job
Job Overview
This position will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.
Essential Functions
* Maintain cleanliness, sanitation and organization of assigned work areas
* Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
* Prepare all menu items following recipes and yield guide
* Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
* Inform Head Cook of any excess items that can be used in daily specials or elsewhere
* Maintain proper storage procedures as specified by Health Department and Hotel requirements
* Minimize waste and maintain controls to attain forecasted food cost
* Review status of work and follow-up actions required with the Head Cook before leaving
Qualifications
* 2+ Years (minimum) culinary experience required.
* Experience in a high volume, fine dining kitchen strongly preferred.
* High school diploma or equivalent required. Culinary degree preferred.
* Knowledge of food safety, sanitation, food products and food service equipment.
* Previous experience maintaining professional and respectful work relationships.
* Valid Food Handler Certification preferred.
* Excellent customer service focus and communication skills.
* Flexible schedule to include mornings, nights, weekends and holidays.
* Must be 18 years of age or older.
This position will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.
Essential Functions
* Maintain cleanliness, sanitation and organization of assigned work areas
* Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
* Prepare all menu items following recipes and yield guide
* Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
* Inform Head Cook of any excess items that can be used in daily specials or elsewhere
* Maintain proper storage procedures as specified by Health Department and Hotel requirements
* Minimize waste and maintain controls to attain forecasted food cost
* Review status of work and follow-up actions required with the Head Cook before leaving
Qualifications
* 2+ Years (minimum) culinary experience required.
* Experience in a high volume, fine dining kitchen strongly preferred.
* High school diploma or equivalent required. Culinary degree preferred.
* Knowledge of food safety, sanitation, food products and food service equipment.
* Previous experience maintaining professional and respectful work relationships.
* Valid Food Handler Certification preferred.
* Excellent customer service focus and communication skills.
* Flexible schedule to include mornings, nights, weekends and holidays.
* Must be 18 years of age or older.