Summary:

The role of the breakfast line cook is to prepare breakfast items for our guests in an a la carte or buffet atmosphere.  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 BH Foodservice Employee Manual and the BH Employee Handbook
• Sets up station according to the Executive Chef’s guidelines.
• Insures that all foods are properly stored, rotated, labeled and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
• Prepares omelet station for morning service.
• Ensures the buffet is properly set up with signs and utensils provided by the FOH.
• Monitors buffet during service with the assistance from food runners
• Assists customers with special requests or orders.
• Breaks down buffet after end of service.
• After Mis En Place is set for the next day, assists pantry with remaining prep.
• Reports safety concerns or mechanical problems with any equipment to the Executive Chef for prompt attention.
• Follows recipes, portion controls, and presentation specifications as set by the Chef.
• Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.
• Ensures the consistent quality of finished food items served to Basin Harbor Guests.
• Demonstrates teamwork and respect at all times to co-workers.
• Performs additional responsibilities as request by the Executive Chef, Chef De Cuisine, or Sous Chef

Essential Qualifications and Competencies:

• Prior culinary experience in hotels or resorts.
• Understanding and knowledge of food safety, sanitation and food handling procedures.
• Be honest beyond reproach.
• Must have problem solving abilities, be self-motivated and organized.
• Have strong communication skills.
• Be even tempered and respectful of others.
• Be ServSafe certified or able to be certified.
• Have the stamina to work up to 10+ hours: sitting, standing and walking.