Cooks, Restaurant

Stage Neck Inn, Inc • York Harbor, ME • 6h ago

This job was posted by https://joblink.maine.gov : For more information, please see: https://joblink.maine.gov/jobs/1252101

Restaurant Cooks at Stage Neck Inn, Inc.

Start Date: April 1, 2026

End Date: December 31, 2026

Stage Neck Inn, Inc, located in York Harbor, Maine, seeks four (4) full-time, temporary Restaurant Cooks who will be responsible for inspecting and cleaning food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices and seasoning and cooking food according to recipes or personal judgment and experience. Duties include:

Ensure freshness of food and ingredients by checking for quality,

keeping track of old and new items, and rotating stock.

Ensure food is stored and cooked at correct temperature by

regulating temperature of ovens, broilers, grills, and roasters.

Turn or stir foods to ensure even cooking.

Observe and test foods to determine if they have been cooked

sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Portion, arrange, and garnish food, and serve food to waiters or

patrons.

Weigh, measure, and mix ingredients according to recipes or personal

judgment, using various kitchen utensils and equipment.

Bake, roast, broil, and steam meats, fish, vegetables, and other

foods.

Wash, peel, cut, and seed fruits and vegetables to prepare them for

consumption.

Coordinate and supervise work of kitchen staff.

Estimate expected food consumption, requisition or purchase

supplies, or procure food from storage.

Substitute for or assist other cooks during emergencies or rush

periods.

Consult with supervisory staff to plan menus, taking into

consideration factors such as costs and special event needs.

Prepare relishes and hors d\'oeuvres.

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot

or cold service, or for sandwiches.

Bake breads, rolls, cakes, and pastries.

Butcher and dress animals, fowl, or shellfish, or cut and bone meat

prior to cooking.

Keep records and accounts.

Plan and price menu items.

All other duties as assigned.

Restaurant Cooks must be able to lift and/or carry up to 50 pounds, walk up and down stairs, and must be able to lift, carry, walk, sit, push, pull and move continuously during working hours. Day, evening, weekday and weekend shifts are required. Overtime hours may be available and will be paid according to Department of Labor regulations.

Experience: Stage Neck Inn requires no specific skills, licenses/certificates/certifications or previous experience to be considered for employment as a Restaurant Cook.

Restaurant Cooks will report directly to the Executive Chef at Stage Neck Inn.

Travel is not required.

Daily transportation to and from worksite is not provided.

On-the-job training is provided.

Wage is \$22.25 per hour, paid bi-weekly. Wage increases may be available based on past experience or skill set. Overtime is available at \$33.38.

Schedule: 35 hours per week. Work schedule can vary and can include day, evening, weekday and weekend hours. Work may be performed on any day of the week from Monday through Sunday. Work hours are from 9:00am to 4:00pm and may vary.

A single workweek will be used to compute wages due. In accordance with Maine state law, temporary, seasonal workers are eligible to accrue earned paid leave. Unused earned paid leave will be disbursed in the employees final paycheck if employee fulfills work contract terms.

Housing is available and optional. Cost of housing, if accepted, ranges from \$195 to \$350 per biweekly pay period. If used, total cost of housing will be deducted from paycheck.

All deductions from paycheck required by law will be made.

If the worker completes 50% of the work contract period, employer willpay directly for and/or reimburse workers for transportation and subsistence from the place of recruitment to the place of work. Upon completion of the work contract or where the worker is dismissed earlier, employer will provide or pay for worker\'s reasonable costs of return transportation and subsistence back home or to the place the worker originally departed to work, except where the worker will not return due to subsequent employment with another employer. The employer will pay directly for and/or reimburse workers for all reasonable inbound transportation and subsistence costs within the first workweek. The employer will pay directly for and/or reimburse workers for all reasonable outbound transportation and subsistence costs during the last workweek. The amount of transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distances involved. Daily subsistence will be provided at a rate of \$16.28 per day during travel to a maximum of \$68.00 per day with receipts.

The employer guarantees to offer work for hours equal to at least three fourths of the workdays in each 12-week period of the total employment period.

The employer will provide workers, at no charge, all tools, supplies, and equipment required to p

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