Seasonal Banquet Cook

 Job Type: Seasonal
Description

Good things come to those who wait! Salvaging rich history and continuing to write our own story. As we progress on this inspiring adventure, one thing is certain: Journeyman is honored to be an integral part of the vibrant Valpo community. We’re looking for like-minded individuals who want to be a part of 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 Prep 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  Prep 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 
• Medical Insurance – 30+ hours/week
• Dental, Vision, Life, Supplemental Insurance options – 20+ hours/week
• Free Monthly Bottle of Spirit (21+)
• Unlimited $300 Referral Bonuses
• Loyalty Incentives (ask about our 5-Year Bottle Reward!)
• 25% Employee Discount
• Monthly Founders' Tour with Bill and Johanna Welter
• Annual Employee Putting Competition
• 3 Annual Employee Parties 
• Shoes for Crews (Affordable Footwear)

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 

• Having a positive attitude that no challenge is too great
• Understanding that goals worth pursuing are never easy; that perseverance, grit, and determination are essential to success
• There is no substitute for grit and putting in the time and effort. Good things will come from those efforts
• 10,000-hour rule. Malcom Gladwell: it takes 10,000 hours of intensive practice to be great

ALWAYS A JOURNEYMAN 

• Excellence is a lifelong pursuit and mastery is an illusion
• The joy is in the daily work and pursuit of excellence, not in the final destination 
• A focus on continual improvement and doing our best

1st CUSTOMER 

• Treating every customer with the mindset that they are the business’s 1st ever customer
• Treating customers with authenticity, kindness, warmth, care, friendliness; engaging, helpful and willing to offer a magical experience
• Clean facilities
• Being available to the customer and timely responses in any capacity
• This mindset extends to our vendors, suppliers, partners, and especially our fellow employees
• Never take the customer or employee for granted 
• 362 and 59:59+ We are open to our customers 362 days a year and we set an unwavering standard of serving our customers up till the last closing second 59:59+ and beyond if needed.  

AMBASSADOR 

• Taking pride and ownership in your work 
• Engagement and active participation in your work and company activities
• Being a positive force in the workplace; creating a culture of positivity 
• Extending common courtesy to self, employees, vendors, and guests 
• Being an evangelist and promoter of the company and brand 

 PRINCIPAL DUTIES

• Reports to Banquet Sous Chef, Sous Chef and Banquet Lead Cook
• Assists in preparation and execution of banquets.
• Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers and food processors, etc.
• 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 that food products are used in a timely manner.
• Use food preparation equipment according to manufacturers’ instructions. 
• 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

 RequirementsPHYSICAL, MENTAL AND VISUAL SKILLS:

• Must be available to work nights, weekends and holidays.
• 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.

REQUIRED WORK HABITS:

• Work habits include regular attendance, team work, initiative, dependability, positive attitude and promptness.
• Ability to work flexible schedule to include weekends and holidays

WORKING CONDITIONS:

• Works primarily indoors in food preparation and a kitchen maintenance environment.
• Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.