seeking experienced line cook for breakfast service at a local hotel.
must be friendly, energetic, polite, professional, punctual, and sober at work.
you would be running the entire service by yourself. 4+ years experienced line cooks would be most comfortable in this position. it's not hard work, just steady work. it's a quick way to make $100 in a few hours, and still have most of your day. tips average $20-40 during mid-season
this is not an employment situation, it is contract work, you need to be legally eligible to be a contractor/freelancer or be an LLC. You will need a food handler certification, I can offer more pay if you have your food manager certification, more pay if you carry your own liability insurance. filing W9 Tax Form (independent worker) or 1099 + invoice (LLC).
I can help you get your food manager certification if you show commitment to the situation.
events run daily, 7 days a week. the actual breakfast service runs 7:00-9:30am.
- arrive an hour early to set up and do your prep cook. take temp logs.
- prepare meals according to menu cards guests submit.
- assemble meals from your prep, heat, and deliver to guests.
- schmooze them for tips. recommend trails and sites to visit.
- clear tables, collect dirty dishes, take dishes to soak.
- refresh the coffee pots/milk/OJ, check on the floor, and do the next day pre-prep inbetween guests. be available for guest requests.
- 9:30 service over, set muffin batter to bake in oven.
- throw used linens and work clothes in laundry and start machine.
- do any remaining pre-prep.
- break down service, put away food.
- clean up cook area, wipe counters/stove.
- knock out the dishes. 3 sink system + machine sanitize. air dry. cloth dry flatware. (usually 3-5 sinkloads @ 10 mins per sinkload. grande skillets a little longer)
- take muffin batter out of oven when timer beeps after an hour.
- clean up dish area.
- sweep and mop BoH.
- take garbage to dumpster.
- housekeeping does FoH cleanup, finishes linens, and rolls silverware.
after service close (9:30), you are welcome to work at your own pace. people who move quickly and in a smart way will get it done quickly and usually get out before or around 10:30am. some people like to work more casually and listen to a stream or podcast.
take your time if you like but be done before the afternoon the floor opens back up to guest access at 12:05pm. it's really up to you how you manage yourself, so long as you hit your main objectives.
on average it's 10-20 meals per event in slow-season, 20-40 meals in mid-season, and 30-50 meals in busy-season. weekends are usually heavier and weekdays are lighter.
on heavy days you'll get an assistant to help with dishes/BoH and tips are usually better but it's faster paced and occasionally chaotic during pops.
on light days, it's casually paced, but requires light cleaning during the downtime.
I am looking to hire 3 workers to cover: the weekday events (4-5 days per week), weekend events (2-3 days per week), and a swing worker who is willing to pick up any available days, assist heavy days, and days not covered by the other 2. ie sick days etc.
there is no paid shadow training. training day is your first workday. you should already know how to generally do this and be able to handle multiple burners on a cooktop you can learn the specifics as you go.
must be US citizen, fresh and clean, drama free, and dependable.
also, any LLC. that is licensed, bonded, insured, and has food manager certification could be eligible to inherit the entire contract and run the operation themselves for a decent income stream.
if you are serious and do a good job, there will definitely be opportunities to make more money helping me to cater weddings, retreats, and business events.