Line Cook Canopy Luna Lounge, Salt Yard Café & Bar

Line Cook Canopy Luna Lounge, Salt Yard Café & Bar Our Beliefs At The Fathom Companies, we are dedicated to cultivating an environment where empowerment, creativity, and teamwork flourish. Fathom and our Team members are strongly supported on the foundation of our six core values: building relationships, embracing dynamism, leading with compassion, fostering accountability, embodying resilience, and maintaining a positive outlook. Sustainability and community engagement are integral to our mission, as we strive to make meaningful contributions to our local communities. We believe in the boundless opportunities that arise from a foundation of mutual trust and respect. Department: Culinary/Kitchen Accountable To: Executive Chef/ Executive Sous Chef/Sous Chef Primary Objective of Position Manage all aspects of the food production for restaurants and banquets, including food preparation according to the description. Adhere to sanitation practices. Essential Functions Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Will provide high-quality, attractive meals for Banquets, the Luna Lounge and the Salt Yard Café & Bar Set up station with predetermined mise en place required to service all cooking functions Have thorough knowledge of menus, standard recipes, and preparation methods Prepare all orders on a timely basis Practice sanitation and safety daily to ensure total customer satisfaction and health regulation requirements In the absence of upper kitchen management, may be asked to supervise Steward, Food preparations and cooking functions Adhere to all applicable Property Standard Operating Procedures Other Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, Associates may be required to work varying schedules to reflect the business needs of the company. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, All Associates are required to fully comply with company rules and regulations for the safe and effective operation of the facilities. Anyone who violates company policies and expectations will be subject to disciplinary action, up to and including termination of employment 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 hotel: Maintain any required Certifications Operate and clean equipment properly Promptly report all maintenance issues Properly receive and store food and other deliveries Maintain positive relationships with upper kitchen management as well as other department managers that are directly related to the Food & Drink operations at the hotel Participate, support and make recommendations for ongoing and continuous Culinary development and improvement Take every opportunity to amaze the guests Ensures all guests are being treated in an efficient and courteous manner and that all Property standards are being applied Prevent wastage, spoilage and shrinkage Ensure proper receiving and storage procedures Participate in physical inventories Teamwork Requirements Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Effectively communicate pertinent information both verbally and written with or without communication technology Respond positively to new ideas Openly accept critical/developmental feedback Report to work on time Perform other assignments as directed by Management Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the handbook Safety and Security Be knowledgeable of policies regarding emergency procedures and security concerns Be knowledgeable about harassment in the workplace and appropriate reporting steps Should be able to identify and address deficiencies in cleanliness and safety standards and notify appropriate team members of same Adhere to all state and federal requirements regarding to the sale of alcohol Adhere to all Health Department requirements Maintain a clean and orderly work area free of hazards Job Knowledge, Skills and Abilities Must be able to communicate in and understand the primary language(s) used in the workplace with or without communication technology Ability to be focused and self-motivated; there is minimal supervision Ability to participate as a part of a team Ability to follow recipes their instructions Physical Demands Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more Must be able to stand and exert well-paced mobility for up to 4 hours in length Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry items from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Properly use and handle various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks Must be able to exert well-paced ability to maneuver between functions occurring simultaneously Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers Kitchen safety requires visual functions of near, far and depth perception Requires manual dexterity to use and operate all necessary equipment Requires finger dexterity to be able to operate office equipment Qualifications High school or equivalent education required. Certified Cook level or higher. Minimum of two years’ experience in hotel or resort kitchen. Grooming All associates must maintain a neat, clean and well-groomed appearance per Property Standards and must dress in professional appropriate attire. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. Job Type: Full-time Pay: From $23.00 per hour Benefits: 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Referral program Vision insurance Experience: Culinary experience: 2 years (Required) Ability to Relocate: Portland, ME 04101: Relocate before starting work (Required) Work Location: In person