Line Cook Scarborough, ME

Black Point Inn is currently accepting applications for hot linecooks, this position both encourages and fosters creativity and is agreat chance to hone skills and grow as a chef, you'll have many chancesto develop specials! Line cooks will help with food preparation,accurate plating of menu items to ensure our guests a dining experience that exceeds their expectations. Our ideal candidate possesses an openmind and willing to be part of the team.

Location: Black Point Inn, Scarborough, ME

Hours: Full-time and part-time available, typical shifts are 7am to 3pm or 2:30pm to 10:30pm

Compensation: $22.25 to $28 per hour, depending on experience

Seasonal Position: May through November

Start date: May

Benefits: Discounted stays and food & beverage at affiliated properties

Experience: Previous culinary experience is preferred, but not required.

Preparation of food to be served complying with all applicable sanitation, health,and personal hygiene standards, following established food productionprograms and procedures. Our Line Chefs work closely with Executive Chef/Sous Chef to help guarantee our guests a dining experience whichexceeds their expectations.

• Ensure that all mise en place is prepared for respective stations as well asproper forecasting of prep needs for assigned station.

• Preparefood products and execute dishes meeting the standards of the Executive Chef, 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 knives.

• Handleand 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.

• Maintainfood safety, work station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services, OSHA, and MEMIC, as well as general maintenance and upkeep ofkitchen 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.

• 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 inhigher 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 verbaldirections, 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.