Cooking Class Instructor - Twin Farms

Twin Farms•Barnard, VT

4d•Onsite

About The Position

The Cooking Class Instructor serves as a dynamic ingredient in our guest offering, working in close collaboration with the Executive Chef, Head Chef, and the Activities Manager to create a memorable experience through culinary activities. This role will also assist with kitchen duty.

Requirements

In-depth skills and knowledge of all kitchen operations, including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format.
Capable and knowledgeable in producing consistent and high-quality product in a timely manner.
Able to offer support to kitchen leadership with fresh ideas and creativity toward menu development and presentation.
Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.
Able to take direction and work independently with appropriate time management skills and good follow-through/completion of tasks.
Skilled in sharing expertise with others (directing less experienced cooks/kitchen personnel) and ready to develop new culinary skills and experiences.
Able to exert clear communication and friendly interpersonal skills.
Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.
Able to maintain and promote a positive attitude and ability to work well with other team members despite strains and demands.
Able to exert strong organizational skills and efficient management of work station.
Knowledgeable of basic kitchen and food safety procedures, including proper use of equipment and handling and storing of foods.
Familiar with wise use of kitchen resources/inventory.
Culinary education and/or on the job training with hotel and fine dining experience preferred.
Previous experience cooking in a fine dining restaurant of at least 2 years.

Responsibilities

Embark guests on a 1.5-hour cooking journey, teaching them to knead pasta, decorate cookies, or use a grill effectively, with the guest's culinary experience as the primary focus.
Continuously monitor fine details of food production, taking responsibility for efficient inventory use, quality/consistency, and accommodation of guest specifications.
Act as a liaison between the kitchen and other hotel departments, demonstrating superb lateral service, collaboration, and teamwork.
Observe department safety procedures and policies, including proper organization of work stations and sanitation of all kitchen facilities and equipment.
Perform other duties as assigned by supervisor.