Line Cook

Black Point Inn is currently accepting applications for line cooks, this position both encourages and fosters creativity and is a great chance to hone skills and grow as a chef, you'll have many chances to develop specials! Line cooks will help with food preparation, accurate plating of menu items to ensure our guests a dining experience that exceeds their expectations. Our ideal candidate possesses an open mind and willing to be part of the team.

Location: Black Point Inn, Scarborough, ME
Hours: Full-time and part-time available, typical shifts are 7am to 3pm or 2pm to 10pm
Compensation: $21 to $28 per hour, depending on experience
Seasonal Position: May through October
Start date: Early May
Benefits: Staff Housing; Discounted stays and food & beverage at affiliated properties
Experience: Previous culinary experience is preferred, but not required.

JOB SUMMARY:

Preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures.  Our Line Chefs work closely with Executive Chef/Sous Chefs to help guarantee our guests a dining experience which exceeds their expectations.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Ensure that all mise en place is prepared for respective stations as well as proper forecasting of prep needs for assigned station.

• Prepare food products and execute dishes meeting the standards of the Executive Chef, Hotel Management and our guests, ensuring that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved.

• Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, slicers, steamers, mixers and chef’s knives.

• Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of food allergies and cross contamination issues to ensure safety of diners.

• Maintain food safety, work station and personal cleanliness and sanitations standards as required by the Maine Department of Health and Human Services, OSHA, and MEMIC, as well as general maintenance and upkeep of kitchen equipment.

• Know who to notify in case of broken equipment or unsafe/unsanitary conditions.

• Must be able to manually handle/lift product up to 60 pounds between knee and chest

• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift

• Must be vertically mobile working in limited space for entire shift

• Protect the assets of this property and the Migis Hotel Group.

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America.

• Previous experience as a line cook in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens.

• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.

• Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.

• Ability to work under pressure and deal with stressful situations during busy periods.