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. 
Essential Qualifications and Competencies: 
  • 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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