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Line Cook - $15/hour
•30 days ago
| Hours | Full-time |
|---|---|
| Location | The Essex Culinary Resort & Spa Essex Junction, Vermont |
About this job
Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.
To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.
Job Description Summary:
The Line cook assists in the production and fabrication of food products for Kitchen preparation, cafeteria, banquet, Dining Room and Fine Dining Room.
Job Description:
ESSENTIAL FUNCTIONS:
1. Communicating daily for job assignments.
2. Production and fabrication of food products daily for the cafeteria, banquet, Dining Room
and Fine Dining Room.
3. Maintaining a high level of sanitation and safety in the Kitchen prep areas.
4. Assisting the Chef on Duty on banquet and/or Conference dining dish out for food service.
5. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any
observed violations to Human Resources.
6. Maintain the highest level of employee/guest relations.
To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.
Job Description Summary:
The Line cook assists in the production and fabrication of food products for Kitchen preparation, cafeteria, banquet, Dining Room and Fine Dining Room.
Job Description:
ESSENTIAL FUNCTIONS:
1. Communicating daily for job assignments.
2. Production and fabrication of food products daily for the cafeteria, banquet, Dining Room
and Fine Dining Room.
3. Maintaining a high level of sanitation and safety in the Kitchen prep areas.
4. Assisting the Chef on Duty on banquet and/or Conference dining dish out for food service.
5. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any
observed violations to Human Resources.
6. Maintain the highest level of employee/guest relations.
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