Breakfast Cook - RHM GMASS LLC

Prepare breakfast for the guests of our Inn, work with the Executive Chef on weekly breakfast and prep for the next day.

Location: The Groton Inn, Groton, MA
Hours: Part-time, shifts typically 6:00am to 1:00pm. Weekday and some Weekends. and Holidays required.
Compensation: $20 to $22 per hour, depending on experience
Start date: ASAP
Experience: Previous culinary and pastry experience required.

JOB SUMMARY:

To assist the Executive Chef in the preparation and service of breakfast, ensuring that the highest quality, hygiene and service standards are met and maintained at all times. The Breakfast/Lunch Cook ensures that each food item is prepared with the highest quality, care, and craftsmanship. You will accurately and efficiently cook the food, as well as prepare and portion your station prior to cooking. In addition, Line Cooks follow all recipes, portions, guidelines, sanitation, and basic safety in order to produce food according to our standards. Primary responsibilities include an authority for the quality, food safety/sanitation, and timeliness of dishes served, knowledge of all menu items, recipes, plating guidelines, and sanitation/basic safety information. The Breakfast/Lunch Cook will have experience with a variety of food items using knives, immersion blenders, food processors, scales and portion bags using gas stoves, griddles and fryers. Knowledge and practice of food handling and storage is required. The Breakfast/Lunch Cook will report directly to the Executive Chef, and constantly looks for opportunities and bring suggestions for improvement.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Take control of the breakfast service and ensure guests receive a truly delicious and memorable experience.
• Cooking and managing breakfast service and assisting with dinner service preparation.
• Setting up and breaking down after the breakfast service.
• Ensure the kitchen is kept clean and hygienic at all times.
• Must have a strong sense of organization and unwavering standards for quality and cleanliness.
• Complete all daily responsibilities/cleaning task list. Completes all department checklists.
• Minimizes waste of product.
• Recognize and follow quality standards in regard to meats, vegetables, fruits, dairy products and grains, including proper storage of these items according to health standards.
• An understanding of seasonings for a range of culturally diverse foods is helpful, as is knowledge of common food allergens, intolerances and their substitutes.
• Ensure all mise-en-place is always freshly prepared, rotated and on time.
• Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
• Ensure any anticipated issues are communicated promptly to the Executive Chef.
• Ensure all staff under your control are treated fairly and with courtesy.
• Collect feedback from the guest during the breakfast session and report to Executive chef on any complaints or issues.
• Liaise with Purchase Manager regarding daily raw materials for breakfast.
• Adhere to Health & Safety policies and regulations.
• Able to handle pressure calmly and professionally.
• Understand personal sanitation, the use of personal protective equipment and be aware of ways to prevent personal injury from improper reaching, lifting, stretching and carrying.
• Manually handle/lift/carry product up to 30 pounds between knee and shoulders.
• 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 the property.

MINIMUM REQUIREMENTS:

• 2 to 3 years of experience as a breakfast cook in full-service hotel. Relevant experience gained in a similar environment is also desirable.
• Must be at least 18 years of age.
• 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 work as a part of a team.
• Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage.
• Ability to work under pressure and deal with deadlines, and stressful situations during busy periods.

ABILITIES REQUIRED:

• Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions.
• Occasional stair climbing.
• Schedule varies according to operational needs; will include early mornings, weekends, and holidays.
• Hazards include, but are not limited to knife injuries, lifting injuries, slips, and tripping.