Thanksgiving Point
  • Food Services
  • DOE
  • Hourly
  • 30-39 hours

Medical only. Thanksgiving Point membership


Thanksgiving Point Institute is a 501(c)(3) nonprofit farm, garden and museum complex that draws upon the natural world to cultivate transformative family learning.

 

Purpose:

Oversee and ensure quality and production of food products for restaurant.  Assist and execute catering functions.  Supervise PM kitchen staff.

 Major Responsibilities include:

  • Act as Executive Chef in absence of Executive Chef or Banquet Chef
  • Ensure that restaurant food is cooked and served in a timely manner
  • Assign specific tasks to cooks and dishwashers, keeping them on task
  • Ensure that all food is properly garnished and appetizing
  • Control waste and maintain FIFO
  • Keep kitchen organized and clean

 Essential Functions:

  • Inspect leftover food, re-store or discard
  • Ensure that all cooks have mise en placed stations properly
  • Ensure quality and efficiency of work throughout the shift
  • Ensure all sanitary guidelines are being met
  • Ensure proper labelling, day-dots, dates and storage of all products
  • Ensure implementation of Dishwasher Checklist and Closing Checklist
  • Ensure security and proper closure of kitchen

 Required Education, Experience, and Skills:

  • ServeSafe Certification or current food handlers

 Experience:

  • 2 Years kitchen experience required, management experience preferred

 Skills:

  • Must have current drivers license to be able to drive work truck
  • Must have good knife skills
  • Must have a good sense of timing and urgency
  • Must understand a variety of cooking techniques
  • Must be able to take and make assignments willingly
  • Must be able to lift heavy things (40 lbs)

 Shifts:

PM shifts with varying start times.

Thanksgiving Point
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