Food Truck Short Order Cook
Summary
Title: | Food Truck Short Order Cook |
---|---|
ID: | 1094 |
Location: | Vergennes, VT |
Department: | Food & Beverage |
Reports To:: | Executive Chef |
Description
This position is available May 2025-October 2025
Summary:
Basin Harbor’s waterfront food venue, the Flagship Food Truck offers our guests a high quality, fast service dining option. The Food Truck Chef operates as part of a team to prepare made-to-order casual meals for our guests and owners. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.
Responsibilities and Duties:- Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook.
- Daily review production schedules and recipes for all needs as assigned, procure needed items from the Red Mill cooler, freezer, and storeroom.
- Bring concerns with recipes, product availability, and quantities to the supervisor at the start of a shift or as soon as you are aware of them.
- Prepare foods assigned using the standardized recipes practicing batch-cooking methods for all items to which it is applicable and gearing production of all non-batched items as close to service time as practical.
- Practice proper food sanitization and safe food handling procedures.
- Plan pre-cooking food preparation utilizing safe food handling practices and keeping hold times to a minimum.
- Use proper cooking equipment dictated by the product being prepared.
- During service, ensure ongoing food supplied to servers.
- Ensure each menu item or appropriate substitute is available throughout the specified serving time.
- Complete daily service data, record daily waste, and complete daily storeroom requisitions as required.
- Cool, wrap, label, and date all leftovers properly.
- Performs additional responsibilities as ed by the Executive Chef, Executive Sous Chef and Red Mill Chef.
- Prior culinary experience in hotels or resorts
- Preferred degree in Culinary Arts or related field.
- Must be ServSafe certified or able to be certified
- Understanding and knowledge of food safety, sanitation, and food handling procedures
- Honesty beyond reproach
- Must have problem solving abilities, be self-motivated and organized.
- Strong communication skills
- Must be even tempered and respectful of others.
- Be philosophically aligned with the culinary vision and philosophy of Basin Harbor.
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