Cook 1 Details

Cook 1

Basin Harbor Resort & Boat Club - Vergennes, VT

Employment Type : Full-Time

Job Title: Cook 1

Department: Main Dining Room, Ranger Room, Red Mill Kitchen

Reports to: Sous Chef

FLSA Status: Non-exempt

Prepared by: Executive Chef

Date: September 2020

We cannot consider H2B applicants for our 2021 season

Summary: Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to Basin Harbor’s standard recipes using a variety of equipment and utensils according to the daily prep list.

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.

• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Sous Chef.
• Communicates clearly and cordially with both front of house and back of house employees.
• Attends departmental staff meetings.
• Performs other appropriate tasks assigned by the Chef de Cuisine
• Report accidents, illnesses or “near-miss” incidents immediately to supervisor or supervisor on duty
• Knowledgeable of and proactively represent Hermitage Club Standards of Service
• Complete applicable required company, departmental and safety training as assigned by supervisor
• Adherence to the appearance/dress code of the department
• Assist other departments as necessary as defined by reports to supervisor
• Complete other duties as requested by your supervisor based upon business need.

Essential Functions:

Ability to use, or learn to use the following equipment…

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

• Food Safety Certification
• Understand and follow verbal and written instructions.
• Must be able to work holidays, weekends, and overtime as needed.
• Work effectively in the absence of supervisor, self-directed work.
• Establish and maintain cooperative working relationships.
• Ability to read, write and understand English.
• Must exhibit a positive attitude and work in the capacity of your supervisor’s requests.
• Must be knowledge of and operate within the guidelines of the Basin Harbor’s Safety Policy.
• If this position requires the need to operate a company vehicle, a MVR is required prior to the employee driving vehicle.
• Perform other duties as assigned by management or supervisor.

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.
• The ability to, at times, work in a face paced environment. Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Education and or Experience:

• GED or High School diploma preferred
• Successful completion of a two-year course at culinary school preferred
• A minimum of two years of experience in kitchen preparation and cooking preferred

Supervisory Responsibilities: The ability to coordinate and work in a multifaceted environment is extremely important. Good relations and positive work ethic are vital to successfully maintaining a smooth operation. Responsible for supervising staff of up to two people.