Line Cook - Seesaw’s Lodge
Peru, VT 05152
About the Job
Johnny Seesaw's is looking for a Line Cook who enjoys the outdoors and seeks quality of life - “Fresh fare rooted in tradition, Johnny Seesaw’s serves up simple inventive food with deep connections to the surrounding area. Incorporating local ingredients with a fresh twist, our menu celebrates Vermont and elevates comfort food.”
Johnny Seesaw’s has been a staple in the southern Vermont community for 100 years. Seesaw’s was originally one of the first ski lodges in the Northeast and catered to the “well to do” crowd and has since evolved into a family centric destination that spans generations. The property was fully renovated (including a new state of the art kitchen) and reopened in the summer of 2018 and the 100-seat restaurant, tavern, takeout hut and intimate events venue focuses on locally sourced food. Seesaws reputation has made for consistent year-round demand, easing up for a brief period during spring.
We are looking for a dedicated, detail-oriented individual looking to join a small team in a fast-paced restaurant, serving dinner generally five nights/week. The ideal candidate would be interested in learning, growing, and contributing to seasonal menu changes, as well as specials.
TITLE: Johnny Seesaw’s Line Cook.
JOB TYPE: Full-time, seasonal or year round.
HOURS: Dinner shifts, 5 nights/week, Tuesday-Saturday.
PAY RATE: Based on experience and skill set, starting at $22/hr.
BENEFITS:
- 401k retirement plan with company match.
- Earned paid sick leave
- Complimentary shift meals, employee lodging & swag discounts.
- Midweek ski pass to local mountain.
- Quality of life, Southern Vermont lifestyle - 3-4 hrs drive from New York City, Boston, Montreal.
- Employee housing as available.
HOUSING: Employee Housing available with individual and shared rooms.
ESSENTIAL FUNCTIONS:
- Customize and improvise the requests and orders to ensure guest satisfaction.
- Adhere to proper sanitation, food handling, food storage, food preparation, and hand washing policies.
- Manage time efficiently throughout business fluctuations to ensure consistent, high-standard product.
- Plate and present food as instructed by Executive Chef.
- Additional tasks as assigned by Executive Chef, to include helping with staff meals and event functions when necessary.
- Take initiative and work collaboratively and respectfully within team environment.
MINIMUM QUALIFICATIONS:
- Previous experience with sauté, grill, fry and garde manger positions.
- General knowledge and execution of standard cooking techniques including frying, sauteing, broiling, braising, and grilling.
- Ability to properly operate, use and clean line equipment, not limited to: grills, broilers, ovens, fryers, stoves, and refrigeration.
- Ability to clean station at the beginning, during, and closing of scheduled shift.
- Ability to follow verbal and written instructions for food prep and recipe purposes.
- Success with handling multiple tasks with attention to detail.
- Confident asking for help when necessary.
- Aptitude for learning new skills.
- High school diploma or GED.
WORK ENVIRONMENT:
- The physical environment requires the employee to stand for the length of the shift and lift up to 50lbs.
- The environment can be fast-paced with frequent interruptions, distractions and changes in workload.
- We pride ourselves in creating a safe and healthy work environment.
SPECIAL CONDITIONS OF EMPLOYMENT:
- Seesaw’s reserves the right to conduct a comprehensive background investigation; employment may be contingent on the results of this investigation.
- Candidates must have work authorization and be eligible to legally work in the USA.
- This job description reflects the general duties of the position but is not a detailed description of all duties which may be inherent to the position. Seesaw’s may assign reasonably related additional duties to individual employees.
Source : Seesaw’s Lodge
