Line Cook

Duties and Responsibilities

• Ready to take “Farm to Table” dining to the next level? Jory is looking for a dedicated and experienced hot line cook to add to our growing team,
• We operate a 1.5 Acre garden where we grow about 150 different varieties of vegetables, fruits, herbs and flowers for use in our restaurant and spa as well as maintain a handful of beehives for our annual honey harvests. Our kitchen is a scratch kitchen that runs in house programs for Baking, pastry, Charcuterie, Butchery and preservation.
• Our ideal candidate is someone who is hungry to learn, passionate about food, and willing to put others ahead of themselves. Experience with multi course and prix fixe dining a plus We run a collaborative kitchen and believe in the strength of the team and respect of the individual – no idea is off limits and we all grow through collaborative input.
• Position is responsible for full station ownership, executing dishes from prep to finished plate.
• This is a full time position with the option of a 4 day work week, pay starts at a minimum of $22/hr with 15 days paid time off a year, medical, vision and dental insurance after 60 days and an employer matched 401k for eligible participants after 1yr of employment.
• Wage based on experience: 1 + years or more equals higher starting wage.
• Dinner services are a combination of styles of service, from tasting menus to a la carte dining.
• Flexibility and adaptability is key -our menus change frequently as we adapt to the ever changing availability of produce and regional bounty of our orchards & farms.
  

Job Skills/Requirements/Qualifications

• A hunger to learn and passion for the industry.
• Ambition, and a great attitude.
• 2+ years of applicable industry experience (Grill/Sauté work in an upscale/fine dining establishment)
• Culinary degree a plus but not essential
• Ability to work concisely and follow good food handling practices.
• Ability to read and execute a recipe with minimal guidance
• Ability to execute high quality food in an efficient and timely manner
• Experience with tasting menu/multi course format and expediting a plus.
• State of Oregon Food Handler’s Card.
• Ability to pass a Background Check / Drug Screening (excluding THC)
• Able to lift heavy boxes of produce, dry goods etc.
• Regularly lift up to 50 lbs. safely
• Work with chefs to utilize garden produce daily
• Work with chefs to ensure consistent product
• Interface with customers at our open kitchen bar and chefs table
• Maintain sanitation and cleanliness according to Jory’s exacting standards
• Must be able and willing to work all shifts including holiday
• Must be able to keep up with constantly changing seasonal menus
• Multitasking is a must
• Extended standing walking, bending and kneeling
• Use of hands and arms to feel, handle reach and touch
• May be subject to high levels of noise
• Will be in proximity to fire and knives
• Must be safety conscious

Equipment and Tools Utilized:

• Wood burning grill and rotisserie
• Meat slicers and choppers
• All manner of sharp knives and cutting implements
• Deep fryer
• Tilting braziers
• Steam jacketed kettles
• Hot oven, griddles, French top, sauté burners.

You will be Required to Regularly Demonstrate and Share your Knowledge of:

• Classic cooking techniques and recipes
• JORY menu items and ingredients
• Garden products and seasonal availability
• Cooking philosophy of JORY restaurant