Line Cook

Journeyman Distillery•Valparaiso, IN

2d•$22

About The Position

Up to $22.00/Hour! Good things come to those who wait! We’re looking for like-minded individuals who want to be a part of building a legacy of which we may all be proud. Seize an opportunity unlike any other; join a truly unique and rapidly expanding organization and showcase your hard work, determination, positivity, and authentic hospitality. Basic Function : The Cook is responsible for the daily preparation of food items and accompanying sides, sauces, relishes, dressings, and garnishes that appear on menus or as a feature pertaining to assigned station. The Cook shall exemplify the Culinary Team’s highest standards of quality, consistency and joyful service to the membership. At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package. Here’s a peek at what you will receive as a Journeyman employee: Outstanding Growth Opportunity! Paid Time Off – begins accruing on Day 1 401(k) with Employer Match available Medical Insurance – 30+ hours/week Dental, Vision, Life, Supplemental Insurance options – 20+ hours/week Free Quarterly Bottle of Spirit (21+) Loyalty Incentives (ask about our 5-Year Bottle Reward!) Employee Discount Monthly Founders' Tour with Bill and Johanna Welter Annual Employee Putting Competition Annual Employee Holiday Party All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. CORE VALUES GRIT MAKES GREAT We believe that no challenge is too big and we take pride in hard work. Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed. Challenges are opportunities in disguise and we welcome them with determination and resolve. Nothing great happens by taking the easy route. ALWAYS A JOURNEYMAN, NEVER A MASTER 'Good enough' isn't in our vocabulary. We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality. Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward. 1st CUSTOMER Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59+). This mindset extends to how we treat vendors, partners, and each other. 1st Customer is our culture - and our legacy As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction.

Requirements

Culinary Degree desired or 1-2 years relative cooking experience
Proper knowledge of cooking techniques and methods
Advanced knife skills
Ability to perform job functions with attention to detail, speed and accuracy
Ability to carry out detailed written or verbal instructions independently.
Ability to visually inspect food preparation and read and follow recipes.
Ability to use all senses to ensure consistency and quality in food preparation and execution
Ability to operate, clean and maintain all equipment required in job functions
Good organizational skills and verbal communication skills.
Ability to use logical or rational thinking to solve problems.
Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently and up to ten pounds constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting and grasping for up to five hours without sitting.
Work habits include regular attendance, team work, initiative, dependability, positive attitude and promptness.
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives.
Perform basic cooking functions of baking, roasting, braising, sautéing, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing using appropriate kitchen equipment and tools.
Ensure assigned work station is stocked with specified tools, supplies and equipment to meet the business demand; Set up, maintain and break down assigned station.
Prepare meats, seafood, vegetables, starches, and other items required for a la carte and special function purposes using established Journeyman recipes in accordance with Journeyman standards.
Serve items in accordance with established portion and presentation standards.
Ensure that food products are used in a timely manner.
Use food preparation equipment according to manufacturers’ instructions.
Ensure that all items needed for menu preparation are in stock; Notify Shift Leader or Executive Chef in advance of expected shortages and when supplies are low – before they run out.
Handle raw or prepared foods and non-food supplies in a manner that is consistent with state sanitation/health regulations.
Ensure proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label and date).
Assist in cleaning and sanitizing production equipment, work surfaces and kitchen (including storage areas and coolers)
Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair or upkeep issues to Shift Leaders or Executive Chef