Job description

Elon Dining - Harvest Table Culinary Group is looking for passionate culinarians and food enthusiasts to join our talented Harvest Table Culinary group Team at Elon University. We are looking for a late night cook and supervisor that want to start their career with us. We are looking for a passionate person to take care of our students from 8pm - 4:30am Thursday - Saturday

Responsible for baking and preparing food according to recipes and production guidelines while adhering to All Harvest Table Culinary Group food safety, food handling, and sanitation procedures. Demonstrates and trains team on the Three Core Pillars and Five Menu Commitments of Harvest Table Culinary Group. Safely handles knives and such equipment as grills, fryers, ovens, broilers, etc. May be responsible for oversight and/or delegation of responsibilities within the culinary operation in the absence of the Chef de Cuisine.

Essential Tasks and Responsibilities:

• Knows and understands Harvest Table Culinary Group’s Three Pillars and Five Food Commitments.
• Schedules and assigns daily work assignments to culinary brigade and oversees the completion of tasks.
• Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.
• Cooks and prepares a variety of food according to production guidelines and the recipe collection.
• Trains culinary brigade on proper preparation of ingredients, including measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Safely utilizes a variety of utensils, including knives.
• Operates such equipment as ovens, stoves, slicers, mixers, etc.
• Demonstrates appropriate procedures for baking, roasting, broiling, and steaming, using a variety of cooking methods for meat, vegetables, and other foods.
• Ensures that culinary brigade uses the recipe collection to appropriately arrange, garnish, and portion food according to established guidelines.
• Properly stores food, adhering to all food safety policies and procedures.
• Cleans and sanitizes work areas, equipment, and utensils.
• Maintains excellent customer service and positive attitude toward guests, customers, clients, coworkers, etc., demonstrating the WEST commitment with each interaction.
• Uses the LEARN model to resolve customer concerns and escalate to a supervisor or manager as required.
• Adheres to all Harvest Table safety policies and procedures, including proper food safety and sanitation.
• Responsible for meal execution and understanding the timing of food production to ensure all components are ready for service.
• Responsible for expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times.
• Communicates with management to maintain the expected level of food quality.
• Ensures daily communication between the day and night shifts regarding items that require additional cooking time and the preparation required for upcoming meals.
• Communicates with the team – before and after each meal – any issues that could impact service.
• Understands food labeling procedures and ensures all product is correctly labeled and stored for use.
• Cooks and prepares food according to production guidelines and recipes.
• Demonstrates working knowledge of food product, identification, and acceptable level of food quality.
• Demonstrates working knowledge of methods of food preparation, cooking times, and portion sizes to ensure food is prepared in accordance with recipes.
• Cuts, trims, bones, and carves meats and poultry for cooking.
• Ensures food is stored at the appropriate temperature for the appropriate length of time, and follows all food safety standards.
• Evaluates front-of-house presentation and makes changes to food displays as needed.
• Sets up and breaks down work station.
• Maintains clean, safe, and sanitary work station, equipment, and utensils.
• Is fully trained and safely operates all kitchen equipment (choppers, slicers, ovens, steamers, knives, etc.).
• Ensures servers understand the correct portions when cutting, preparing, and serving items.
• Maintains production results of each meal.
• Communicates with management regarding food product that needs to be ordered for upcoming production plans.
• Immediately reports to managers all safety hazards discovered in the location.

Supervisory Responsibilities:

Responsible for directing the culinary brigade, monitoring performance, and giving appropriate feedback with regard to the timing and preparation of food items. Consults with management about employee relations and staff scheduling issues.

Job Types: Full-time, Part-time

Pay: $20.00 - $22.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• Night shift

Weekly day range:

• Weekend availability

Work Location: One location

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