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. Responsibilities and Duties:
- 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 Qualifications and Competencies:
- Prior culinary experience in hotels or resorts.
- 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.