- Participate in and oversee the work of food truck staff and assure that all food are prepared and cooked according to specified recipes and procedures, in a timely manner.
- Collaborates with the Executive Chef.
- Gain and maintain knowledge of products sold within the department and be able to respond to questions and make suggestions about products.
- Ensure all food is prepared, handled and stored according to all required food safety code standards.
- Ability to remain calm and focused and provide excellent food products in a high volume environment.
- Rotate stock items and maintain accurate food inventories as per established procedures.
- Every day work includes activtely cooking and assembling a food station on the food truck.
- Responsible for the set-up, cleanliness/sanitation, and organization of the food truck and food truck prep areas.
- Must know how to properly and safely operate commercial equipment.
- Must be a minimum of 18 years old.
- A minimum of 4 years of ktichen experience is required. 2 years of kitchen management experience preferred.
- Must have broad knowledge and experience in commercial kitchen production.
- Knowledgeable about basic food handling skills as well as simple mathematical calculations (reading scale).
- Presents in a highly professional manner to customers and co-workers and is confident in multiple positions in the food truck.
- A love and respect for the farm to ktichen model, with nutrition as important as flavor.
- May be required to lift and/or move up to 30 pounds frequently, and up to 50 pounds occasionally.
- Applicants must be flexible, adaptable and able to work weekends.
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Sous Chef - Edgartown, United States - Morning Glory Farm Inc
Description
Title: Sous Chef - Food Truck
Dept: Kitchen
Hours: Full time and Part-Time available
Season: Year round
Report to: Executive Chef
Wage: $ $22.00 per hour depending on experience
Affordable housing options may be available.
Morning Glory Farm offers a wide assortment of fresh-packed salads, side dishes, entrees and soups that are prepared daily in our kitchen. We pride ourselves on using our own produce and other local ingredients in season to create outstanding food. Our Farmstand is stocked with freshly prepared entrees, soups, side dishes, salads and pickled vegtables and dressings. We use our own farm produce whenver possible as well as the finest non-GMO and organic products. We prioritize sustainability in food services. Our dishes are based on seasonal produce and our meals and offerings are made from scratch.
We have a wide assortment of breakfast items, fresh salad bar, entrees and soups that are prepared daily in our kitchen and served in our stationary food truck.
The Sous Chef position is the primary cook for the food truck preparing breakfast and lunch items for the truck. The Sous Chef will oversee all production activity for the food truck, train personnel, and execute menus working in colloboration with the executive chef. This position is central to our daily food service which includes breakfast items, baked goods, soups, build-your-own salad bar using our own produce and other local ingredients in season. The Sous Chef should be intimately familiar with all the duties inside the stationary food truck and has the ability to fill each position when necessary.
I
In our daily work, we:
Our ideal candidate:
Full-Time/Part-Time
Full-Time
Wage
This position is paid hourly, commensurate with experience.
Position
Sous Chef - Food Truck
Exempt/Non-Exempt
Non-Exempt
About the Organization
Morning Glory Farm, started in 1975 by James and Deborah Athearn, grows about 65 acres of vegetables and small fruits on the island of Martha's Vineyard.
Small successive plantings of a wide variety of crops supply the Farmstand from May through December.
Crops include sweet corn, lettuce, carrots, beets, tomatoes, melons, potatoes, beans, squash, pumpkins, and more. Our herb garden supplies a full assortment of culinary herbs. We also raise four acres of cut flowers, and small plantings of strawberries, grapes, peaches, and beach plums.
We keep beef cows on pasture in Chilmark for which we harvest 45 acres of hay and we also produce eggs, pork and fresh, pasture-raised chickens to sell in the Farmstand. Twenty-three acres of our vegetable fields are farmed using natural practices and only OMRI certified fertilizers and pesticides. We manage the rest of our land with a minimum of pesticides and with attention to the long-term health of the soil.
The farm name grew from the vision of the sun rising over lush, green fields, cows with udders full of milk ambling past bountiful gardens and hedgerows lively with honeybees: true wealth of nature's glory.
Each year we meet a new crew of farmers, bakers, cooks, and Farmstand staff who become part of the farm family. The farm has benefited from a variety of wonderful people who have endowed Morning Glory with their own special contributions.
