Line Chef

REPORTS TO:
Executive Chef, Millstone Café & Catering Manager, who in turn reports to the Director of Volunteers, Events & Café Operations at the Brandywine Museum of Art.

BASIC FUNCTION:
The Line Chef shares responsibility for ensuring the timely production of high-quality food and service in the Millstone Café, as well as assisting with internal and external catered events with the guidance of the Executive Chef.

RESPONSIBILITIES:

• Prepare basic components of each item on the menu in a timely and sanitary manner using the Executive Chef’s proven recipes
• Utilizes portion control sizes for all items served
• Minimizes food and supply waste
• Monitors product freshness based on quality control schedule
• Restocks items as needed throughout the shift
• Proper use and knowledge of all equipment, chemicals, and procedures
• Assists with the cleaning and organization of the kitchen and equipment
• Ensures that the kitchen prep and food storage areas meet all sanitation and food production codes
• Assumes responsibilities of the efficient and timely operation of the kitchen in the Executive Chef’s absence
• Wears proper attire and work in a safe, clean, efficient and organized manner
• Be positive and respectful when interacting with guests, staff and volunteers while representing the Brandywine Conservancy & Museum of Art

ESSENTIAL REQUIREMENTS:

• Restaurant: 3 Years preferred
• Line Cook: 3 years preferred
• License: ServSafe (food handler certificate) required
• Able to carry and lift objects up to 50 lbs. frequently
• Able to stand and walk for long periods of time
• Strong communication and listening skills
• Ability to accommodate a varying schedule including nights, weekends, and holidays

JOB TYPE:
Full-time Non-Exempt

SALARY:
$18/ hour
Paid bi-weekly

Please send cover letter and resume to cscholz@brandywine.org.