Part-Time Line Cook

Reports to: Executive Chef, Millstone Café & Catering Manager

About the role

To assist in the timely production of high-quality food and service in the Millstone Café during the seasonal period, and to support internal and external catered events under the guidance of the Executive Chef.

Responsibilities

• Prepare basic components of each item on the menu in a timely and sanitary manner using the Executive Chef’s proven recipes.
• Utilize portion control sizes for all items served.
• Minimize food and supply waste.
• Monitor product freshness based on quality control schedule.
• Restock items as needed throughout the shift.
• Proper use and knowledge of all equipment, chemicals, and procedures.
• Assist with the cleaning and organization of the kitchen and equipment.
• Ensure that the kitchen prep and food storage areas meet all sanitation and food production codes.
• Assume responsibilities of the efficient and timely operation of the kitchen in the Executive Chef’s absence.
• Wear proper attire and work in a safe, clean, efficient and organized manner.
• Be positive and respectful when interacting with guests, staff and volunteers while representing the Brandywine Conservancy & Museum of Art.

Requirements

• Restaurant experience: 3 years preferred.
• Line Cook experience: 3 years preferred.
• License: ServSafe (food handler certificate) required.
• Able to carry and lift objects up to 40 lbs. frequently.
• Able to stand and walk for long periods of time.
• Strong communication and listening skills.
• Ability to accommodate a varying schedule including nights, weekends, and holidays.

Pay

$15/hour, with possibility of a higher rate for candidates with extensive experience. Bi-weekly pay.

Schedule

Part-time (15–20 hours per week).