Seasonal Line Cook

Join an energetic and creative culinary team! Shade at Higgins Beach Inn is the premier oceanside spot to work this summer, and for many seasons to follow! We're looking for food-lover personalities to help with our elevated dinner program. This position is great for someone who has tons of experience and is looking for a rewarding opportunity, or someone who has limited kitchen experience and wants to gain more skills. This Seasonal Line Cook can be a part-time, or full-time position with some flexibility in days of the week.

Location: Higgins Beach Inn, Scarborough, ME
Hours: Part-time and full-time available
Compensation: $21 to $26 per hour + seasonal year end bonus
Seasonal Position: Now through October
Start date: ASAP
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous culinary experience is preferred

JOB SUMMARY:

To assist and take charge of preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures. Work closely with the other kitchen staff to help guarantee our guests a dining experience which exceeds their expectations. Shade prepares food by utilizing the practice of small batch cooking. All menu items are prepared from scratch with premium ingredients. Primary responsibilities of a Line Cook include ensuring that all mise en place is prepared for respective stations, as well as proper forecasting of prep needs for assigned station. Line cook will prepare products and execute dishes meeting the standards of Hotel Management, and the guest. Ability to safely operate kitchen equipment. Handle and communicate special order and gust complaints in a professional manner. The candidate must be able to demonstrate a sense of urgency in a professional manner, as circumstances require. We value employees who are able to think on their feet, maintain flexibility and contribute in a positive way to our work culture. Experience in using various ingredients and cooking techniques is expected. Some supervisory responsibilities will be required.

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.
• Preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures. Work closely with Executive Chef/Sous Chef to help guarantee our guests a dining experience which exceeds their expectations.
• Prepare food products and execute dishes meeting the standards of the 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.

ABILITIES REQUIRED:

• Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces.
• Occasional stair climbing.
• Working in extreme temperatures conditions both indoors and out.
• Schedule varies according to operational needs; may includes evenings, weekends, and holidays.
• Frequent hand-washing
• Hazards include, but are not limited to cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, and tripping.

DISCLAIMER:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.

WHY WORK AT MIGIS HOTEL GROUP:

Our employees comprise the core asset of our company. We don't just say that we offer room for growth and a supportive environment, we live it. Many members of our leadership and management team started in entry level positions and moved on to training the next generation. To support the well-being of our team and their families, we offer meaningful company-sponsored benefits to eligible employees and perks such as discounts at our properties and recreational staff days. Learn more about Careers and Company Culture at Migis Hotel Group.