Line Cook

Job DetailsJob Location: Quechee VT The Mill - Quechee, VT 05059Position Type: Temporary/SeasonalSalary Range: $20.00 - $25.00 HourlyOur Foundation:

Mission: We shape timeless and functional designs from simple, natural materials to elevate everyday life.

Vision: To celebrate the beauty of objects with real, authentic character.

Values: Dignity & Respect | Ownership & Initiative | Commitment to Quality & Craft | Learning & Growth Together

Position Summary:

The Simon Pearce Restaurant Line Cook is responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications.

We offer competitive compensation and paid time off for part-time employees and potential 401K retirement plan as well as exclusive employee discounts on both our glass and pottery products and at our restaurant.  Additionally we offer employer paid Short Term Disability, Basic Life, Critical Illness and Accident insurance for employees who work 20-30hrs/week.  This role is eligible for participation in the Restaurant Equity Program which is administered on a quarterly basis.

Primary Duties and Responsibilities:

Review food preparation checklist daily to ensure all duties are performed
Assemble and prepare ingredients for dishes within assigned station, ensuring consistency and quality of all production and service
Assemble and prepare ingredients for dishes as assigned by Sous Chef, ensuring consistency and quality of all production and service
Participate in decision and preparation of daily specials
Lend guidance to cooks who are in training
Inform Executive Chef of any ordering needs
Clean up preparation area, in accordance with sanitary guidelines
Transport prepared foods to Service kitchen for final preparation
Work assigned station during meal service, cooking or assembling dishes for restaurant guests, ensuring consistency and quality of all production and service
Clean service kitchen area, in accordance with sanitary guidelines
All other duties as assigned

 
QualificationsQualifications Required:

2 years working in the kitchen of a fine dining restaurant preferred
Must be passionate about food and desire to create quality dishes in a timely manner
Must have the ability to remain calm under pressure and in a fast paced environment
Maturity, punctuality, and professionalism, a must
Ability to work in a clean and organized manner
Team player
Culinary students are preferred but not required
Must have a flexible schedule and the ability to work weekdays and weekends

Physical Demands and Work Environment:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and talk or hear. The employee frequently is required to reach with hands and arms and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus.

While performing the duties of this job, the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke, and extreme temperatures. The noise level in the work environment is usually moderate to loud.

Simon Pearce is committed to the policy of equal employment opportunity and to provide all employees with the work environment necessary to enable them to advance on merit as far as their talents and skills will take them, without regard to race, color, religion, sex, sexual orientation, national origin, age, disability, genetic information, status as a protected class of veteran, or any other legally protected status.