Breakfast Cook

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Summary:

The role of the breakfast line cook is to prepare breakfast items for our guests in an a la carte or buffet atmosphere.  Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

Duties and Responsibilities include the following. Other duties may be assigned.

  • Reads, comprehends, and abides by all rules and regulations set forth in the BH Foodservice Employee Manual and the BH Employee Handbook
  • Sets up station according to the Executive Chef’s guidelines.
  • Insures that all foods are properly stored, rotated, labeled and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
  • Prepares omelet station for morning service.
  • Ensures the buffet is properly set up with signs and utensils provided by the FOH.
  • Monitors buffet during service with the assistance from food runners
  • Assists customers with special requests or orders.
  • Breaks down buffet after end of service.
  • After Mis En Place is set for the next day, assists pantry with remaining prep.
  • Reports safety concerns or mechanical problems with any equipment to the Executive Chef for prompt attention.
  • Follows recipes, portion controls, and presentation specifications as set by the Chef.
  • Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.
  • 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 at all times to co-workers.
  • Performs additional responsibilities as request by the Executive Chef, Chef De Cuisine, or Sous Chef

Essential Functions:

  • Prior culinary experience in hotels or resorts.
    • Broiler, Grill, Griddle, Dishwasher, Conventional Oven, Convection Oven, Flat Top Range, Open Burner Range, Fryer, Cook and Hold Oven, Holding Oven, Steamer, Steam Jacketed Kettle, Steam Table, Mechanical Slicer, Mechanical Mixer, Countertop Blender, Submersible Blender, Portable Burner, Manual Slicer (Mandoline), Mechanical Band Saw, Motorized Vehicle, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer
  • Understanding and knowledge of food safety, sanitation and food handling procedures.
  • Be honest beyond reproach.
  • Must have problem solving abilities, be self-motivated and organized.
  • Have strong communication skills.
  • Be even tempered and respectful of others.
  • Be ServSafe certified or able to be certified.
  • Have the stamina to work up to 10+ hours: sitting, standing and walking.

Physical Demands and Work Environment:

  • Required to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
  • Able to, at times, work in a fast paced environment.
  • Able to push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid and noisy environment.

Education and/or Experience:

  • Degree from a post-secondary culinary arts training program.
  • Experience in a food preparation position encompassing all phases of food preparation and kitchen operation.
  • Food Safety Certification
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