Line Cook

Under
the supervision of the Executive Chef and Sous Chef, the Line Cook is a full
time or seasonal non-exempt position responsible for food production in the
Farm kitchen in conformance with established Farm policies, strategies, and
procedures.

Primary Responsibilities:

Performs any functions necessary, within scope of
authority and expertise, to provide the highest level of customer service and
responsiveness to the needs of individuals, families, businesses, and
organizations served by the Farm.

• Prepares food in
  accordance to menus set by the Executive Chef and Sous Chef, including, but not
  limited to sandwiches, salads, entrees and appetizers in a production
  environment. May also include some prep
  work.
• Responsible for
  production of large batch items, such as soups, stews, sauces, dressings.
• Ensures all
  standards for food quality are consistently met or exceeded. Responsible for packaging and labeling of all
  products prior to delivery to the retail area.
• Maintains
  sanitation standards and facility cleanliness. Is knowledgeable of health department
  requirements, as directed by supervisor.
• Assists in
  maintaining inventory. Follows Farm
  ordering procedures regarding use of in-house products, including field produce
  and retail items. Keeps food storage
  areas organized.
  
  Other Responsibilities:

• Completes any
  other kitchen duties as necessitated by seasonal scheduling.
• Responsible for cleaning working areas, equipment,
  floors and may act as dishwasher as needed
  
  The above is a description of the ordinary duties of
  the position. It should be expected that
  from time to time, other duties both related and unrelated to the above may be
  assigned, and therefore, required.
  
  Position Requirements:
  
  May require High School
  Diploma and 2-4 years of related experience.
  Position may require weekend and holiday hours and the ability to stand
  for extended periods.