Sana Stowe Production Cook

This position is for someone who is happy to think outside of the box and constantly challenge themselves and others by learning and adapting to seasonal menu changes. About the position: Full time, 40 hours/week. 401(K), health, dental, eye and life insurance offered, and significant paid time off. AM shift: 9-5 PM shift: 11-7 (Exact hours are somewhat flexible) Works alongside culinary staff to prep and serve plated breakfast, lunch, and entrees for 6-12 patients as well as dessert, snacks and beverages for lounge . Helps culinary staff with weekly deep cleaning tasks and keeps storage areas and reach-ins tidy, organized efficiently and labeled plainly Works with culinary staff on creative ideas for menu/snack item changes which includes sourcing, testing and documenting new recipes Helps in the vegetable, herb and perennial gardens which includes weeding, irrigating, harvesting, tidiness, seeding and preservation of products by dehydrating, fermenting, freezing, canning Experience or general knowledge a plus in: Breadmaking (naturally leavened and yeast leavened) Basic butchering Naturally fermented preserves and pickling Market garden vegetable and perennial gardening Google or Microsoft sheets and documents Recipe testing/photography/documentation Plant based milks, cheeses, pastry Seasonality and availability of produce and fruit General food preparation experience is preferred, but we are willing to train someone who is enthusiastic to learn about cooking and/or move their culinary career into a fine dining direction.