The Role:
Prepares and cooks our all day style menu through the Vermont seasons.
Minifactory’s unique qualities:
1) We specialize in preparing comforting and unusual food with an emphasis on vegetables and pantry driven cooking that’s accessible to special diets like grain and gluten free
2) As a community oriented restaurant, we offer long service hours w/ a menu ranging from breakfast sammy’s to intricate composed dishes. We source local meat and use it sparingly to keep menu price points at reasonable levels.
3) The kitchen and menu are designed for execution by 1 to 3 cooks depending on time of day and business levels, which range tremendously day to day (Thursdays tend to be quiet) and by time of day (tickets are sparse 8-9:30 AM and then gradually ramp up). This is a stationless kitchen. There is no hierarchy around cold station, grilling, saute, etc. This is a great role for someone who wants range to their work experience, from getting face time with customers to working collaboratively and concurrently with a team of 3 line/prep cooks and front of house folks, all working as a team to execute the day’s service.
4) We run 3 menus over the course of the week. A very simple, garde manger, oven and griddle-based menu for Mondays & Thursdays, an all day more brunch focused menu Fri-Sunday, plus a snack menu after 2 PM Fri-Sun
5) We operate without a dishwasher position with front and back of house sharing washing up duties throughout the day. We have found the restaurant runs more smoothly, equitably and collaboratively by sharing this work with each other.
6) We are produce specialists with several tons of fruit and vegetables from local farms flowing through Minifactory and V Smiley Preserves - you will learn about our local food shed, meet farmers and producers, and work with unusual ingredients like mulberries, quince, specialty citrus, edible flowers and what vegetable/fruit varieties work for what applications.
At Minifactory:
You build a comprehensive grasp of the menu and the ingredients we use. The menus features a mix of signature dishes like savory yogurt and smashed potatoes, then dishes whose guiding structure remains the same but whose prep set and presentation dramatically shift by produce availability like the Big Salad, the meat sandwich and vegetable sandwich, and finally fully rotating items ranging from 2-5 extra dishes depending on business levels, which have us eating brothier, meatier things in the winter and more fruit, flowers and chilled things in the summer.
Working closely with front of house to deliver service. The goal is serving highly consistent, delicious food in a very casual, warm and welcoming atmosphere.
Maintaining Minifactory’s pantry. We produce a weekly collection of items from yogurt to pickles, soups, jams and sauces that form the backbone of the menu. The work is always a mix of learning new things and taking care of old friends.
Particulars
* Daytime shifts. 34-39 hours/week.
* Shifts starts range from 7:30 AM - 9 AM depending on the day. The day is always done between 3:30 and 5, depending on when your shift started.
* Folks generally work 8 hour shifts.
* Saturday & Sunday availability required
* Tuesday & Weds off
* 3-5 shifts per week depending on how many hours you seek.
* This cook position can be put together and worked in a variety of ways whether a mix of prep of line work days or just shorter, fewer line work days, we build the position around a great fit, something that works well for you and keeps Minifactory humming.
* $24-29/hr DOE, wage is comprised of a base wage and tips - we happily train passionate new cooks, folks just getting started in the kitchen who want to learn
Compensation
* Wage is base wage & tips
* Two weeks paid time off, three week after 2 years
* Two staff breaks each year (January & September)
* Staff meals
* Employee discount
APPLY AT VSMILEYPRESERVES.COM/JOBS
