Breakfast Cook

Come cook delicious fresh breakfastitems for our guests! Are you creativeefficient and an experienced breakfast cookCome join us!

Location: The Inn At Oceans Edge Lincolnville ME
Hours: Full-time and part-time available hours are typically 5:30am to 1:00pm.
Compensation: $20 - $24 an hour depending on experience.
Seasonal Position: May through late October
Start date:May 1 2025
Benefits: Discounted stays and food & beverage at affiliated properties. Earned paid leave.
Experience: Prior short order breakfast experience is required. Baking skills a plus.

JOB SUMMARY:

Prepare high-qualitybreakfast dishes for our guests daily. The Breakfast Cook will be responsible for preparingingredients cooking and presenting dishes and maintaining a clean andorganized work area as well as caring for inventory control and placing food orders multiple times a week. The successful candidate will have strong attention todetail and be able to work efficiently in a fast-paced environment.

SUMMARY OF ESSENTIAL JOBFUNCTIONS:

* Bring out the highest levels of skill and creativity in thepantry/cold prep staff in order to promote the highest levels of quality andcreativity in cuisine with consideration to cost quality standards productexecution guest appeal and value perception.

* Lead with a proactive not reactive leadership style throughcontinuous coaching counseling and evaluation of the pantry/cold prep staff.

* Manage the preparation of menu items consistent with therecipes and standards provided by the Executive Chef.

* Develop and execute effective training and motivation proceduresfor the pantry/cold prep staff to promote greater consistency and increasedproductivity.

* Ensure that prep for every meal is done efficiently accuratelyand is consistent with business demands.

* Effectively communicate any menu changes special guestneeds and event plans with pantry/cold prep staff as well as ExecutiveChef/Sous Chef and other departments in a timely fashion

* Maintain effective communication with the Executive ChefRestaurant Manager Event Manager etc. to ensure awareness of businesslevels scheduled groups and activities and guests special needs allergiesand requests.

* Working with pantry/cold prep staff meet or exceed foodsafety work-station and personal cleanliness and sanitation standards asrequired by the Maine Department of Health and Human Services and OSHA as wellas assisting with general maintenance and upkeep of the kitchen equipment andfood storage areas.

* Know how to repair broken equipment how to deal with unsafe/unsanitaryconditions or know who to notify of maintenance/sanitary issues.

* Must be able to manually handle/lift product up to 60 poundsbetween knee and chest

* Must have bilateral fine manipulation of both hands whichmay be repetitive for entire shift

* Must be vertically mobile working in limited space forentire shift

* Protect the assets of the property and Migis Hotel Group.

MINIMUM REQUIREMENTS:

* Must be eligible to work in the United States of America.

* Minimum of 1 years as a cook in a high volume or fine diningkitchen. A work history that includes working inseasonal operations for multiple seasons is a plus.

* Ability to communicate in English both orally and writtenwith guests and employees some of whom will require high levels of patiencetact and diplomacy.

* Strong mathematical abilities in order to determine andtrack inventory and to understand controls and menu costing.

* Thorough understanding of food safety food handling food storageand kitchen sanitation requirements of the Maine Department of Health and HumanServices and OSHA as well as common food allergies.

* Previous leadership experience. Knowledge that the respect of peer and staffis earned not demanded.

* Ability to understand verbal directions as well as writtenmenus recipes labels on foods and chemicals and other workplace safetysignage.

* Ability to multi-task work under pressure and deal withstressful situations during busy periods.

* Ability to change activity frequently and work with constantinterruptions.