Job description

The Line Cook at Juneberry will work directly with our chefs to execute all aspects of our culinary program as we work to “nourish, educate and build a better future”. This position requires attention to detail, the ability to follow instructions, and passion for farm to table culinary experiences in a fast paced and demanding environment. Must be comfortable engaging with guests as we deliver unforgettable experiences beyond the plate. Knowledge of farming operations and supply chain programing are a plus.

Essential Duties and Responsibilities

• Demonstrate exceptional customer service skills and the ability to interface and communicate with guests.
• Preparing, executing, serving, and clearing all aspects of our culinary offerings in many different settings including but not limited to multi course plated meals, boxed/”to go” meals, ready to eat/take and bake items, buffet, banquet and other as assigned.
• Working interactive culinary stations during events such as but not limited to omelet, carving and other as assigned.
• Help with facility set up and break down before and after events/experiences including and especially helping to set up and take down tables and chairs.
• Washing dishes
• Upholding and following our sanitation and food safety standards and programing
• Any other duties needed to help drive to our Vison, fulfill our Mission, and abide by our Organization’s Values.

A Typical Day

• Follow the rules of mise en place: Know your recipe – prepare your ingredients - arrange your ingredients – prepare your workstation – arrange your tools and follow direction of sous chef to efficiently execute the days tasks.
• Clean and organize walk in cooler, noting FIFO rotation, upkeep of par levels and proper storage aligned with health department standards
• Work collaboratively with the culinary team and Director of Hospitality to exceed guest expectations as it relates to the entire range of our food and beverage offerings, RTE, in room, banquet, farm to table, etc.

Qualifications and Education Requirements

• 2+ years cooking experience in a commercial kitchen required.
• Associate degree or higher in culinary preferred
• Ability to work and/or attend events on evenings and weekends.
• Ability to stand for long periods of time and lift 50 lbs.
• Exceptional verbal, written, and interpersonal communication skills.
• An entrepreneurial spirit and strong work ethic, supported by commitment and follow-through.
• Integrity, credibility, and an unwavering commitment to our Mission, Vision and Values.
• Organized, creative, adaptable, and detail oriented.
• Superior time management and troubleshooting/conflict resolution skills
• Proficiency with Microsoft suite of products, including Word, Excel, Outlook, and PowerPoint.
• Must pass background check.

Core Values at Juneberry Ridge

• Be Joyful
• Integrity
• Pioneering
• Accountability in All We Do
• Learn, Educate, and Share
• Willful and Enthusiastic Stewardship
• Teamwork

Let Nature Lead You Here

If you’re looking to build a purposeful career in farming, hospitality, or event management, you’ll find your home at Juneberry Ridge. We’re building a team of passionate people committed to growing delicious foodand inviting guests to escape into nature. After ten years of hosting shooting events and growing produce in our greenhouse, our team came together to reimagine what we were building. Our very own employees crafted a new mission and vision to guide us forward, and we relaunched the company as Juneberry Ridge amid the global pandemic in 2020. Today, we are a team of builders, entrepreneurs, and gracious hosts on a mission to nourish, educate, and build a better future. We’re working together to better serve our community, staff, and planet as a regenerative farm and events venue in Stanly County, North Carolina. Our six hundred acres serve as a platform for changing the way the world grows, and we hope you’ll join us.

Job Type: Part-time

Experience level:

• 2 years

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: In person

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