Company description

High Hampton, listed on the National Register of Historic Places, has inspired residents and guests to connect with nature and each other for 96 years. Amenities at this 3,600-foot elevation, 1,400-acre property include a myriad of seasonal events, a scenic mountain golf course redesigned by Tom Fazio, five tennis courts, 15-miles of hiking trails, a 35-acre private lake for swimming, boating, fishing, and other water-related activities and top-notch high country cuisine.

High Hampton is an Equal Opportunity Employer.

Job description

Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including final presentation for delivery to guests. They will be expected to skillfully apply culinary techniques including basic knife skills and demonstrate a working knowledge of all kitchen equipment.

Must have the flexibility to work weekends and holidays.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Prepares food as assigned by Sous Chefs including basic vegetable preparation, vinaigrettes and salads, stocks, meat fabrication, sauce, and other techniques
  Cleans work area and kitchen during and at the end of shift
  Plays a central role in the production of finished dishes during service periods
  Assists with receiving deliveries to the kitchen
  Coordinates production over multiple days and plans for a smooth transition when passing station over to another team member
  Knows basic food product identification
  Maintains organized and sanitary workstation
  Tastes food for quality assurance
  Takes direction and follows recipes
  Plan out the day to accomplish multiple tasks
  

Must comply with all company policies and procedures.

To perform the essential functions of this position regular and consistent attendance is required.

Must work well with other Team Members and Managers and interact with our guests.

SUPERVISORY RESPONSIBILITIES

• None

EDUCATION AND / OR EXPERIENCE

• Culinary degree or certification preferred
  Minimum of 6 months of line cook experience
  Basic understanding of proper food handling procedures (blanching, sautéing, standard breading)
  Basic knife skills
  Basic kitchen operations experience
  Experience cooking in a high-level kitchen

LANGUAGE SKILLS

• Must be able to read and understand recipes
  Must be able to communicate with other cooks to ensure timely delivery of dishes to guests
  Must be able to communicate with guests, team members, and managers effectively

MATHEMATICAL SKILLS

• Basic knowledge and understanding of math

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Must be able to lift up to 30 lbs.
  Must be able to be on feet for a long period of time
  Must be able to operate a company vehicle or golf cart safely
  Must be able to work outdoors in all weather conditions

WORK ENVIRONMENT

• Professional kitchen
  1,400 acres of High Hampton property
  

Compensation

this position is: hourly, varies DOE, $20.00 - $30.00

Application instructions

Deadline

no deadline