Line Chef

Forge & Vine, located in Groton Massachusetts, is looking to hire an experienced line cook to join our culinary team. While we focus on the seasonality of New England, we like to offer creative dishes influenced with international techniques and flavors bringing something familiar and approachable yet exciting and different to our guests. We are an open kitchen so personal hygiene and cleanliness are a must. We have a 156 seats restaurant plus seasonal outdoor seating with a gorgeous view of Gibbet Hill. At the Inn we offer breakfast seven days a week as well as lunch, dinner and wedding event functions. Whether you are looking to start your culinary career or are looking to expand and hone your skills, The Groton Inn and Forge & Vine would like to help you succeed in achieving your career goals.

Location: Forge & Vine, Groton, MA
Hours: Full-time, shifts typically 2pm - 10pm
Compensation: $18 to $22 per hour, depending on experience
Start date: ASAP.

Experience: 1 year experience as line/prep cook

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• The high-quality care, well-being, and overall recognition of our guests and associates.
• Interact with guests and associates daily, ensuring their experiences exceed expectations.
• Communicate effectively with all F&B management.
• Perform daily prep work.
• Work a restaurant station nightly.
• Assist with walk-in organization.
• Maintain cleanliness and sanitation standards as required by OSHA and the Massachusetts Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment.
• Protect the assets of Forge & Vine and Revival Hotels through constant awareness of general upkeep of all kitchen equipment.

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America.
• Minimum 1 year as a Line Cook at similar institution.
• Some experience in resorts/hotels and free-standing restaurants.
• Culinary school graduate or completed certified apprenticeship program preferred, but not necessary.
• Good knowledge of food and beverage operations and preparation techniques.
• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
• Proven experience in restaurant kitchens or banquet kitchens, or both.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Must be a team player, able to build and maintain strong working relationships with all other members of the management team. Must be able to change activity frequently and work with constant interruptions Able to take direction. Career-minded.