Line Cook

Description

Did you know Bardenay was the first restaurant and distillery in the nation? We pride ourselves on quality and fresh food, top-of-the-line booze, and a place where you can be a team! To succeed together, we value employee ideas, opinions, and input. One primary benefit of an employee-owned company is that we all have a vested interest in the success of Bardenay. Are you a team player, highly motivated, and passionate about your work? Then choose to work for Bardenay!

Top perks:

• Offer of dental and vision insurance on day 1!!
• Enjoy a complimentary meal while working and end your shift with a $1 beer or half off any cocktail!
• Health insurance is offered after one year of employment when you average over 30 hours/week!
• Bardenay is 100% employee-owned which means you can get shares annually!
• We are closed on Christmas, Thanksgiving, and the Fourth of July. Plus, it’s a paid holiday!
• Bardenay pays for you to get ServSafe Food Handlers certified!

The role of a line cook is to prepare food for our guests. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food, and overall dining experience. The line cook is responsible for the daily preparation of food items in the kitchen's pantry, fry station, grill, broiler and saute areas.

General Responsibilities

• Sets up station according to restaurant guidelines.
• Prepares all food items as directed in a timely manner and in accordance with local health regulations.
• Follows recipes, portion controls, and presentation specifications as set by the supervisor. 
• Restocks all items as needed throughout the shift.
• Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills.
• Has understanding and knowledge of how to properly use and maintain all equipment in the station. 
• Reports equipment problems immediately to supervisors.
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas. 
• Performs additional responsibilities as requested by the Chef, Sous Chef, or Kitchen Manager at any time.

Requirements

Job Qualifications

Experience/ Knowledge:

• Basic understanding of professional cooking and knife handling skills. 
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous prep or line cook experience. 

Skills/Aptitudes:

• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized. 
• Commitment to quality service, and food and beverage knowledge.

ADA Information

Physical Requirements:

• Ability to speak and hear.
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Constant standing with some walking.
• Be able to work in a standing position for long periods of time (up to 8 hours). 
• Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. 
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.