Journeyman’s summer season runs from Memorial Day weekend to Labor Day weekend. The bulk of training will begin on/around May 1 and hours may be limited until that time.
Are you ready to support a dynamic, high-energy back of house team in a fast-paced, historic environment? At Journeyman Distillery, we take pride in serving our guests food that is as exceptional as our whiskey. As a Banquet Cook, you’ll play an essential role in ensuring our kitchen has everything it needs. If you're ready to work hard, push forward, and leave a legacy of excellence, we want you on our team!
Basic Function: Banquet Cook is responsible for the daily preparation of food items and accompanying sides, sauces, relishes, dressings, and garnishes that appear on menus or as a feature pertaining to assigned station. The Banquet Cook shall exemplify the Culinary Team’s highest standards of quality, consistency and joyful service to the membership.
At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.
CORE VALUES
GRIT
Having a positive attitude that no challenge is too great
Understanding that goals worth pursuing are never easy; that perseverance, grit, and determination are essential to success
There is no substitute for grit and putting in the time and effort. Good things will come from those efforts
10,000-hour rule. Malcolm Gladwell: it takes 10,000 hours of intensive practice to be great
ALWAYS A JOURNEYMAN
Excellence is a lifelong pursuit and mastery is an illusion
The joy is in the daily work and pursuit of excellence, not in the final destination
A focus on continual improvement and doing our best
1st CUSTOMER
Treating every customer with the mindset that they are the business’s 1st ever customer
Treating customers with authenticity, kindness, warmth, care, friendliness; engaging, helpful and willing to offer a magical experience
Clean facilities
Being available to the customer and timely responses in any capacity
This mindset extends to our vendors, suppliers, partners, and especially our fellow employees
Never take the customer or employee for granted
362 and 59:59+ We are open to our customers 362 days a year and we set an unwavering standard of serving our customers up till the last closing second 59:59+ and beyond if needed.
AMBASSADOR
Taking pride and ownership in your work
Engagement and active participation in your work and company activities
Being a positive force in the workplace; creating a culture of positivity
Extending common courtesy to self, employees, vendors, and guests
Being an evangelist and promoter of the company and brand
A LITTLE ABOUT OUR CULTURE:
Journeyman is an in-person work environment. We believe in face-to-face interaction, collaboration, and problem-solving.
Journeyman is a non-smoking workplace. We believe in productivity and in your good health.
Journeyman's purpose is to serve our guests. We are open 362 days per year, including the 3 major summer holidays.
Journeyman believes in a strong work ethic! We work hard, push forward, and are focused on growing something special!
Here’s a peek at what you will receive as a Journeyman employee:
Outstanding Growth Opportunity!
Paid Time Off – begins accruing on Day 1
401(k) with Employer Match
Medical Insurance – 30+ hours/week
Dental, Vision, Life, Supplemental Insurance options – 20+ hours/week
Free Quarterly Bottle of Spirit (21+)
Unlimited $300 Referral Bonuses
Loyalty Incentives (ask about our 5-Year Bottle Reward!)
25% Employee Discount
Monthly Founders' Tour with Bill and Johanna Welter
Annual Employee Putting Competition
1 Annual Employee Holiday Party
Shoes for Crews (Affordable Footwear)
All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success.
PRINCIPAL DUTIES
Reports to Banquet Sous Chef, Sous Chef and Banquet Lead Cook
Assists in preparation and execution of banquets.
Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers and food processors, etc.
Perform basic cooking functions of baking, roasting, braising, sautéing, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing using appropriate kitchen equipment and tools.
Ensure that food products are used in a timely manner.
Use food preparation equipment according to manufacturers’ instructions.
Handle raw or prepared foods and non-food supplies in a manner that is consistent with state sanitation/health regulations.
Ensure proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label and date).
Assist in cleaning and sanitizing production equipment, work surfaces and kitchen (including storage areas and coolers)
Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair or upkeep issues to Shift Leaders or Executive Chef
Requirements
Requirements
PHYSICAL, MENTAL AND VISUAL SKILLS:
Must be available to work nights, weekends and holidays.
Culinary Degree desired or 1-2 years relative cooking experience
Proper knowledge of cooking techniques and methods
Advanced knife skills
Ability to perform job functions with attention to detail, speed and accuracy
Ability to carry out detailed written or verbal instructions independently.
Ability to visually inspect food preparation and read and follow recipes.
Ability to use all senses to ensure consistency and quality in food preparation and execution
Ability to operate, clean and maintain all equipment required in job functions
Good organizational skills and verbal communication skills.
Ability to use logical or rational thinking to solve problems.
Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently and up to ten pounds constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting and grasping for up to five hours without sitting.
REQUIRED WORK HABITS:
Work habits include regular attendance, team work, initiative, dependability, positive attitude and promptness.
Ability to work flexible schedule to include weekends and holidays
WORKING CONDITIONS:
Works primarily indoors in food preparation and a kitchen maintenance environment.
Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.