Vincent’s – Line Cook

A line cook at Vincent’s is responsible for working a station as a member of a team. They will do prep, set up and break down a station, work service, and help clean the kitchen at the end of service.

Responsibilities and Expectations:

  • Stay up to date on menu changes
  • Participate in the preparation of new menu items
  • Work collaboratively with BOH staff and FOH staff
  • Assist the Sous Chef in the training of new kitchen employees
  • Hone existing skills while learning new techniques and building skill set
  • Maintain cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas
  • Participate in deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas
  • Be a source of positivity for the staff with a “yes we can” attitude
  • Strong communication skills to convey needs to Sous Chef and teammates and ability to interact in a professional manner
  • Able to maintain and ensure proper plate presentation and cleanliness
  • Able to maintain a sense of urgency and comfort in a fast-paced environment

Skills and Requirements:

  • General knife handling, food safety & sanitation knowledge
  • Work well with direction, but able to take initiative and be independent
  • Able to take constructive criticism, learn quickly and constantly improve
  • Have experience following recipes, troubleshooting, and thinking critically
  • Positive, friendly and eager to learn
  • Able to stay positive and calm under pressure
  • Work well with direction, but able to take initiative and be independent
  • Able to take constructive criticism, learn quickly and constantly improve
  • Work collaboratively with BOH staff and FOH staff
  • Able to maintain mental athleticism and coordination of tickets and sending out plates

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, standing for 10 hours, bending, going up and down the stairs multiple times a day with heavy loads, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

Expected On-Call Shifts: No
Start time may be adjusted for special events. End time may be adjusted for business decline/volume.

Benefits Included:

  • Matched Simple IRA: A retirement plan to help you invest in your future – and you can take it with you when you leave. Any employee that has been with us for one year and has made at least $500 in that calendar year, is eligible to participate.
  • Health Insurance: Big Dipper Hospitality Group offers a Harvard Pilgrim HMO health insurance policy to all full-time (30+ hr/wk) employees, paying half of monthly premium. After 60 days of employment, you become eligible to enroll in health insurance, which will take effect on or before your 90th day of employment.
  • Perks at Work: An exclusive employee discount program for services and products. If you choose to enroll – you will receive access to hundreds of promotions as well as have the opportunity to opt in to weekly updates from Perks at Work via email
  • Discounts: Throughout the BDHG family of restaurants
  • Parking: Discounted rates at the One Kendall Square Garage
  • Discounted Gym Membership: Conveniently located on the One Kendall Square campus
  • Performance Evaluations: The schedule for these conversations relate to the start date of the employee and fits with our yearly activities. All employees will have performance evaluations to provide a stepping-stone for the employee and supervisor to:
    – Touch base about what’s going well and what needs improvement
    – Clarify expectations and set goals
    – Encourage career development
  • Growth Opportunity: Available for motivated employees who take initiative and exhibit leadership qualities, as well as a willingness to grow and learn. As a growing company, they provide opportunities to those who want to seek a new challenge in a different role or location.

About Vincent’s:

Vincent’s is a New American restaurant whose tastes lean West. During the day they offer a café menu for takeout, delivery, and patio service including soups, salads, sandwiches, and small plates. At dinner they serve classically informed plates with local and carefully sourced ingredients. The beverage program is wine-focused with a strong backbone of modern cocktail bar sensibilities and craft beer. Our style of service is warm, informed, and low-key.

Vincent’s Corner Grocery began as a pop-up at Café du Pays in May of 2020. Café du Pays opened in summer of 2017 to critical acclaim, serving hearty French-Canadian and French-inspired food and thoughtfully curated drinks menus. Our professional yet casual, informed and unimposing style of service contributed to our recognition as Best New Restaurant of 2017 in Boston Magazine and by the editors of Eater Boston. They grew as a restaurant retaining much of our original staff until our COVID-19 related closure on March 15th of 2020. They reopened weeks later as Vincent’s, offering fresh vegetables, pantry staples, and prepared foods for our neighbors. Those offerings have now evolved into a small but thoughtful bottle shop with natural wine, craft beer, and bottled cocktails in addition to a takeout and delivery-oriented kitchen operation serving casual and delicious lunch and brunch as well as a more refined dinner menu. In the coming months they will resume on site patio dining and the concept of Vincent’s will take over the space permanently.

Salary: Starting at $17/ hr

Job Type: Full-time

Qualified candidates will have some experience in a kitchen-driven or fine-dining environment.

View the complete job description and submit an application online via the link provided below.

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