TEMPORARY Chef de partie / cook for scratch, organic, local cafe

Farmhouse Pantry is seeking to add a TEMPORARY skilled cook to our small team, for any anticipated 7 weeks to 3 months, while an existing staff member is off on medical leave.

About the business:
Now in its eleventh year, Farmhouse Pantry is a small family-owned, made-from-scratch bakery, cafe, and natural foods store in Saranac, New York. We have a commitment to sourcing and utilizing local, organic, and sustainably-grown foods and products to the greatest extent possible.

With a counter-ordering setup, Farmhouse Pantry serves breakfast, lunch, dinner, and dessert for dine-in or take-out from a menu ranging from down-to-earth homestyle favorites to the eclectic and upscale ; provides a rotating selection of handmade, from-scratch baked goods and breads; offers an array of beverages including coffee, tea, espresso and steamed-milk drinks, craft soda, smoothies, and beer, cider, and wine; and stocks a small organic grocery with l ocal and/or organic items.

About the position:
We are seeking another cook or chef to join the chef-owner and 1 other part-time baker and breakfast cook in the kitchen; there is some flexibility both on duties and hours based on applicants interest, experience, and schedule.

Given our small volume, you would "do it all" - learn every item on the (extensive!) menu and execute dishes solo on "the line" for much of the time; prep most items for the menu while maintaining proper rotations; keep the kitchen clean; for the skilled and creative, create some soups and specials; even run the occasional plate out to the dining room. We feel there is more diversity and responsibility typical of line cook positions, but not quite the level required for a sous chef (you wouldn't be managing other staff or taking inventory, for instance).

A good portion of the work would consist of line-cook or short-order cook duties, preparing menu-items to order from printed order tickets in a timely fashion, using a deep fryer, 24" flattop griddle, 6 burner stove, oven, microwave, and cold prep table. Unlike in a larger kitchen with stations, here the line cook will typically do it all, and time-management and multi-tasking is crucial as well as learning all recipes and processes from our extensive menu. Not everything can be cooked with a timer or a temperature probe, so being able to correctly evaluate doneness is paramount, as it proper plating and presentation. Currently the owner is the sole cook for lunch and dinner shifts; this position would take over that role, with the owner joining during the busier shifts (e.g. Friday evenings).

Prep duties would involve getting all the things ready and required for the off-the-menu service: preparing soups and cold salads; using a deli slicer to prep veggies, cheese, and cold cuts; cutting and par-cooking potatoes for french fries and home fries; mixing dressings and preparing sauces; etc. Since prep isn't a dedicated position, prep work is conducted around and in between other cooking / orders. After learning the kitchen and systems, ideally you will be able to maintain pars on your own, hitting that golden mean between running out and over-prepping and having things spoil.

All roles involve some dishwashing (shared between back- and front-of-house) and maintaining the cleanliness of the kitchen

Given the broad range of foods we create and handle, proper sanitation practices are crucial! We offer many flourless or “gluten-free friendly” dishes and vegan dishes for example, so you must be cognizant not to prepare a salad on top of sandwich crumbs, or cook tofu alongside bacon grease. Similarly, being aware that one can't go from handling raw ground beef to making a sandwich without a glove change!

This could be either a full-time or part-time position. We are closed Mondays and Tuesdays; a full-time position would likely consist of lunch and dinner shifts Wednesday through Saturday or Sunday. We close at either 8 or 8:30 PM and typically do not need to stay much beyond that, making for an earlier end to the evening compared to many restaurants.

Basic Qualifications:

- 18 years of age or older
- Be available to work during the days and times listed
- Be punctual, arriving on-time, and have the reliable transportation to do so
- Be friendly, welcoming, personable, respectful, and informative when/if assisting guests
- Ability to multitask and efficiently work in a safe and sanitary manner
- Ability to lift up to 50 lbs
- Maintain proper hygiene
- Be a fast learner, understand and carry out oral and written instructions, and request clarification when needed
- Be detail-oriented, accurate, and consistent
- Have basic knowledge of various foods: produce, meat cuts, baked goods/pastries, culinary terms

Recommended Qualifications:

- Experience working in a restaurant or commercial kitchen with some high-paced periods
- Culinary training and knowledge, via education, employment/experience, or above-average personal study
- Knife skills
- Familiarity with local foods, farmers, and food-producers
- Food-safety and sanitation knowledge (allergens, cross-contamination, proper food handling, temperature requirements during cooking and reheating, etc)

Compensation:
$20 to $28/hr to start, depending on experience and performance
1 hour paid-time-off per 20 hours worked
10% anytime discount
60% discount on shift meal/drink (70% after stacking with 10% discount)

Job Types: Full-time, Part-time

Pay: $20.00 - $28.00 per hour

Benefits:

• Employee discount
• Paid sick time
• Paid time off

Application Question(s):

• What interests you about this position and Farmhouse Pantry?
• Please describe the relevant experience, education, training, or skills that would make you a good fit for this position.

Education:

• High school or equivalent (Preferred)

Experience:

• Kitchen: 1 year (Required)

License/Certification:

• ServSafe or other Food Handling Certificate (Preferred)

Ability to Commute:

• Saranac, NY 12981 (Required)

Work Location: In person

Salary : $20 - $28