Line Cook II: High-Volume Kitchen Mastery & Growth

The Essex Resort & Spa; Essex Junction (VT); On-site; USD 44,000 - 52,000; Full time

Benefits offered by this job

Medical Insurance (Employer provided)

Dental Insurance (Employer provided)

Vision Insurance

Life & Disability Insurance (Employer)

Time Off & PTO

Job summary

The Essex Resort & Spa in Vermont is seeking a Cook II to assist the Sous Chef in heavy production and fabrication of food for kitchen preparation, banquets, and dining services. The role includes leadership duties during staff absence and daily coordination with the Chef on Duty.

Qualifications include 6 months of heavy-volume food production experience, a high school diploma, and the ability to operate kitchen equipment and lift up to 40 lbs.

Qualifications

• 6 months experience in heavy volume food production.
• Ability to operate kitchen power equipment.
• Ability to transport, handle and/or lift 40 lbs.

Responsibilities

• Assuming the duties of the appropriate Kitchen Department heads in their absence.
• Communicating daily with the Chef on Duty for job assignments.
• Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets.
• Maintaining a high level of sanitation and safety in the Kitchen area.
• Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning.
• Dating all fabricated food items before storage.
• Utilizing all trimmings, excess and unused portions of fabricated food items.
• Assisting the Chef on Duty with banquets and/or conference dining dish out for food service.

Skills

Heavy volume production

Education

High school diploma

Job description

The Essex Resort & Spa in Vermont is seeking a Cook II to assist the Sous Chef in heavy production and fabrication of food for kitchen preparation, banquets, and dining services. The role includes leadership duties during staff absence and daily coordination with the Chef on Duty.

Qualifications include 6 months of heavy-volume food production experience, a high school diploma, and the ability to operate kitchen equipment and lift up to 40 lbs.