Garde Manger

ROLE: Line Cook
EMPLOYMENT CLASSIFICATION: Non-Exempt
REPORTS TO: Executive Chef, Executive Sous Chef, Sous Chef

ESSENTIAL JOB FUNCTIONS:
To be a part of the Nine Orchard Restaurant team in all facets related to but not limited to food. To learn and to grow as a cook and continue the journey to becoming a chef. To be a steward of our core values and apply them to be the best person you can be. The Line Cook is responsible for preparing and cooking food items according to recipes and standards of the kitchen. This role requires strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment. You will work closely with other kitchen staff to ensure a smooth and efficient operation.

KEY KNOWLEDGE SKILLS ABILITIES:
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that they can perform the essential functions of the job with or without reasonable accommodation:

• Basic cooking skills.
• Sound judgment and knowledge of kitchen operations.
• Experience in a fast-paced high-volume environment and ability to multi-task and work under pressure while still being detail oriented and personable.
• Good organizational skills as well as strong attention to detail.
• Ability to read, write, and speak proficient English.

KEY RESPONSIBILITIES:

• Maintain Nine Orchard Brand Standards for service
• Active engagement and ownership in continuing education and development of the craft and elements of hospitality
• Great menu knowledge as well as allergies
• Kitchen Station Maintenance
• Ensure station is set in accordance to the company and DOH standards
• Ensure station is fully stocked and ready for service
• Ensure station cleanliness is maintained continuously before, during, and after service
• Maintain professional relationships with the entire team
• Ensure product quality and consistency both in receiving and in production
• Research and learn about current food trends to contribute to the conversation of new menu items with the leadership of the chef de cuisine and sous chefs
• Maintain the level of food product quality expected at Nine Orchard
• Communicate effectively with chef de cuisine, sous chefs, and co-workers
• Prepare all menu items on your station, follow recipes precisely, and understand mise-en-place
• Keep knives well sharpened.
• Maintain menu knowledge and attention to detail with plate presentation
• Safely use all kitchen equipment. Maintain complete knowledge of correct maintenance and use of equipment
• Transport empty/dirty pots and pans to the pot wash station and organize while doing so
• Maintain proper storage procedures as specified by the Department of Health requirements.
• Utilize proper food handling techniques following health and safety standards
• Breakdown work-station and complete closing duties, return all consolidated food items to the proper storage areas
• Desire to learn and grow
• Maintain the HACCP log to ensure consistency with our Sous Vide program
• Support the company’s culture using guiding principles

SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:

• Participate as a team player with other key team members including taking tables, participating in on-site and off-site events, and creative contribution.
• Additional duties as necessary and assigned

PHYSICAL DEMANDS:
While performing these job duties, the employee is regularly required to see, talk, hear, and reach. The employee is regularly required to sit, walk, and stand for long periods of time. The employee is required to use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation. The employee is also required to lift and carry up to 50 pounds, bend, squat, kneel, and reach above shoulder level. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK SCHEDULE/HOURS:
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel, which may include overtime, weekends, and holidays. The employee will carry out any other duties as are within the scope, spirit, and purpose of the job as requested by the line manager or Department Head. This document does not create an employment contract implied or otherwise other than an 'at will' employment relationship. The employee will actively follow Company policies, including Equal Opportunities policies, and will maintain an awareness and observation of Fire and Health & Safety Regulations.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position and does not contain all of the essential requirements and functions of the position. Employees will be required to perform any other job-related duties assigned by their supervisor. This job description does not include all the duties that may be assigned to the employee and it may be revised from time to time with or without notice.