Fine Dining Cook

In this position, under the direction of the Sous Chefs and Chef de Cuisine, you will be responsible for a station within the kitchen. You will adhere to the standard operating procedures for food quality and aid in keeping the kitchen compliant with the regulatory requirements for food handling, sanitation and cleanliness. You may also be required to work AM CDP Prep shifts, so that you can gain a greater understanding of components for dishes are made.

Position Requirements:

• Must be able to follow the directions carefully and be able to receive coaching when necessary.
• Must communicate with the team during service to ensure effective, positive results.
• Must keep your station clean and organized. 
• Must have constant awareness of station needs.

Responsibilities:

Kitchen Organization:

• All Chef de Parties are responsible for keeping the kitchen in pristine order while they are here.
• During prep and service, Chef de Parties are expected to be organized. Items are not to be out of place and every product is to have a home.
• Ensure items in the kitchen are fresh and being used accordingly.

Operations:

• You are expected to effectively ensure all projects that are required for your station are complete before service.
• The line is expected to be set and ready by 5:30, and each dish is expected to be put up for tasting at 5:00. The Chef de Partie will taste the dish together with the Chef de Cuisine and/or Sous Chefs and make any appropriate changes if requested.

Service:

• Expected to have station in complete order by 5:30pm
• During service all chefs are expected and required to act as professionally as possible. Each chef is to be mindful that we are an open kitchen, and to work in a clean manner.
• Through communication and guidance from the expeditor, you will be required to complete the necessary steps of service throughout the night.
• You are expected to call back to the expediter in unison, signifying you have heard the request and are ready to complete the task.
• After a training period, you are required to be able to run and spiel each dish on the menu.

Health and Sanitation:

• All Chef de Parties are responsible for keeping our restaurant up to date with the proper code of health and sanitation.
• Fill out daily temperature logs and ensure fridges are maintaining proper temperature
• Ensure proper sanitation and personal hygiene are maintained.
• Complete the daily cleaning checklists. Once this is finished, you must be checked out by a Sous Chef.

Cleaning

• In addition to keeping the kitchen clean throughout the day the Chef de Parties are responsible for three breakdowns a day. one at 3:40pm, one at 4:50pm  and one once service is finished.
• The breakdown at the end of service is a deep clean, all mise en place is either discarded or if it is a two-day project is stored properly. Specified tools are to be cleaned by hand.
• The Kitchen should be cleaned from top to bottom, including the fridges.
• Must maintain manager lever food handling certification.

Pay Range:

The starting pay for this position is $20 per hour + service charges. This is the pay range for this position that Farmhouse Inn reasonably expects to pay. Decisions regarding individual pay will be based on a number of factors, such as experience and education. 

The employee is required to work in an environment that is fast-paced, busy and has moderate to high noise levels.  They are occasionally exposed to wet and/or humid conditions, such as exposure to industrial dishwasher as well as excessive cold/heat and outside weather conditions.  The employee is frequently exposed to cleaning and other chemicals commonly used in the restaurant industry.  The employee is frequently exposed to potentially dangerous restaurant equipment, including but not limited to knives, blade-based machinery, ovens, open flames, hot equipment and hot oil. Depending on local, state and federal law, these requirements may not apply to employees who classify as minors.