Lead Cook

Enosburgh Diner presents a fun and nostalgic setting for Guests to enjoy good food and great service. We are open seven days a week for breakfast, lunch, and dinner offering a combination of classic diner menu items and healthy and ethnic creations. Our mission is to provide a satisfying dining experience in a fun environment while creating sustainable jobs and using locally grown ingredients. We are hiring for our grand opening, all positions are available.

The Lead Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. Candidate must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. Candidate must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.

Job Duties:

1. A Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.
2. Prepares all food items as directed in a sanitary and timely manner.
3. Follows recipes, portion controls, and presentation specifications as set by the company.
4. Restocks all items as needed throughout shift.
5. Cleans and maintains station in practicing good safety, sanitation, organizational skills.
6. Clean as you go (CAYG) followed.
7. Has understanding and knowledge to properly use and maintain all equipment in station.
8. Assists with the cleaning, sanitation, and organization of kitchen, coolers, and all storage areas.
9. Performs additional responsibilities, although not detailed, as requested by the Owner.
10. Prepare dishes for customers with food allergies or intolerances.
11. Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
12. Work at efficient and consistent pace.
13. Ensure timely preparation of all meals.
14. Ensure that the correct quantities are prepared to meet daily needs.
15. Stay productive at all times and prepare for future needs as time allows.
16. Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing.
17. Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
18. Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
19. Serve food in the proper portion size and at the proper temperature.
20. Report any infraction in the food services department policies and procedures.
21. Arrive to work at the scheduled time.
22. Perform other related duties as required.
23. Open and close the station as per the specs.
24. Must lead by example.
25. Able to learn and coach staff.
26. Responsible to execute daily, weekly and monthly cleaning schedule.

Requirements:

1. Professional diploma or food services management preferred.
2. Minimum 3 years of cooking experience required.
3. Short order cooking experience preferred.
4. Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required.
5. Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
6. Must have legal permission to work in USA.
7. Ability to lift up to 50 lbs.
8. Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
9. Highly effective teamwork skills.
10. Attention to detail in all areas of work.
11. Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.
12. Strong problem identification and problem resolution skills.
13. Strong work ethic and positive team attitude.

Work Conditions:

1. This position will spend 100% of the time standing.
2. Occasional environmental exposures to cold, heat and water.
3. Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
4. Will be constantly exposed to high temperatures in the kitchen environment.
5. Manual dexterity required to use knives and kitchen appliances.
6. Extended hours as required.

All your information will be kept confidential according to EEO guidelines.