Line Cook - Ellen's Bakery & Cafe

Ellen's Bakery & Cafe is a high quality, family-owned company in Sylvan Lake seeking serious industry minded kitchen personnel.

• Salad, Breakfast, Sandwich/Fry Grill and Saute & Prep

• Line cook positions included Grill & Saute.

Individuals are responsible for food preparation for food service, procuring vegetables, butchering meat and fish, portioning, stocking and maintaining sufficient levels of food on the line and must also maintain a clean and sanitary station while cooking menu items in cooperation with the restaurant staff. Starting pay is commensurate with experience, increases in salary will be based on becoming totally responsible for each position.

• Applicants Must be able to work weekends and holidays as needed.

• 2 Year Experience is necessary and would be very beneficial.

• AM/PM Positions Available

Responsibilities

• Set up and stocking stations with all necessary supplies

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

• Cook menu items in cooperation with the rest of the kitchen staff

• Answer, report and follow executive or sous chef’s instructions

• Clean up station and take care of leftover food

• Stock inventory appropriately

• Ensure that food comes out simultaneously, in high quality and in a timely fashion

• Comply with nutrition and sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

Skills

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook

• Excellent understanding of various cooking methods, ingredients, equipment and procedures

• Accuracy and speed in executing assigned tasks

• Familiar with industry’s best practices

• Culinary school diploma (would be nice, not required)

Chef Ellen grew up in the Washington D.C. Suburbs of Virginia.
She studied theater and art at Virginia Commonwealth University in Richmond, and then moved to Blacksburg, Virginia where she found a job in a local bakery. After seven years, she returned to the D.C. Area to work in a local restaurant before attending the Culinary Institute of America in Hyde Park, New York in 1988.
She met George in August of that year. Her extern from the CIA was spent at Ridgewells Caterer in Maryland, where she met her pastry mentor, Chef Karl Meuller. After graduation, she moved to Michigan to work at the Grand Plaza Hotel in Grand Rapids.
George and Ellen were married in 1992 and settled in Sylvan Lake one year later.