The Line Cook is a full-time or seasonal non-exempt position responsible for food production in the Farm kitchen in conformance with established Farm policies, strategies, and procedures. Primary Responsibilities: Performs any functions necessary, within scope of authority and expertise, to provide the highest level of customer service and responsiveness to the needs of individuals, families, businesses, and organizations served by the Farm.
- Prepares food in accordance to menus set by the Head Chef and Sous Chef, including, but not limited to sandwiches, salads, entrees and appetizers in a production environment. May also include some prep work.
- Responsible for production of large batch items, such as soups, stews, sauces, dressings.
- Ensures all standards for food quality are consistently met or exceeded. Responsible for packaging and labeling of all products prior to delivery to the retail area.
- Maintains sanitation standards and facility cleanliness. Is knowledgeable of health department requirements, as directed by supervisor.
- Assists in maintaining inventory. Follows Farm ordering procedures regarding use of in-house products, including field produce and retail items. Keeps food storage areas organized.
Other Responsibilities: Completes any other kitchen duties as necessitated by seasonal scheduling. Responsible for cleaning working areas, equipment, floors and may act as dishwasher as needed The above is a description of the ordinary duties of the position. It should be expected that from time to time, other duties both related and unrelated to the above may be assigned, and therefore, required. Position Requirements: May require High School Diploma and 1-2 years of related experience. Position requires weekend and holiday hours and the ability to stand for extended periods.