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Duties include coordinating daily breakfasts and B&H service, maintaining par stocks, presentation standards, recipe books, inventory tracking, safety and sanitation, equipment upkeep, and guest-facing communication. 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The position is hourly with 30/40 hours per week, which may exceed 50 during peak times.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Who does the Breakfast Chef/Prep Cook report to?",{"text":68,"@type":64},"The role reports to the Estate Chef and the Managing Owner.",{"name":70,"@type":61,"acceptedAnswer":71},"What are the key requirements for applicants?",{"text":72,"@type":64},"Applicants must be at least 21, have a minimum bachelor’s degree in an associated industry or equivalent experience and training, demonstrate farm-to-table breakfast preparation and white tablecloth standards, be able to work evenings/weekends/holidays, and have relevant commercial kitchen and BOH coordination experience, including ServSafe certifications or HAACP (or be working toward them).","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},401367,1791095774,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":55,"slug":125},"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":97,"preview_page_count":4},3985747862600,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Black Star Farms Food Service: Breakfast Chef/Prep Cook  \nPURPOSE: To provide high-quality and unique breakfast and hospitality hour horsd'oeuvres to Black Star Farms Inn guests  \nPAY RATE: $18-$24/hour  \nCLASS: Hourly  \nHOURS: 30/40 hours per week, may exceed 50 at peak times  \nRESPONSIBILITY: Inn breakfast-hospitality hour-prep cook food service operations  \nREPORTING TO: Estate Chef and Managing Owner  \nREQUIREMENTS  \n• Must be at least 21 years of age  \n• Minimum Bachelor’s degree in associated industry or equivalent in experience and training  \n• Be able to prepare and serve a high quality, composed farm-to-table style  \nbreakfast and uphold white tablecloth standards of food quality and service  \n• Must be able to work evenings, weekends, and holidays  \n• Flexible schedule  \n• Previous experience with commercial kitchen operations, Back of House (BOH) coordination, working knowledge of food inventory management and cost control, experience with logistical coordination, and problem resolution  \n• ServSafe Certifications, HAACP , or working towards  \n• Some working knowledge of “farm-to-table” restaurant operations preferred  \nEXPECTATIONS  \n• Coordinate and prepare daily Inn breakfasts and hospitality hour (B&H) horsd'oeuvres  \n• Supervise any kitchen personnel related to B&H and assist with coordinating assigned culinary activities  \n• Ensure par stocks of breakfast food are maintained, ordered, and on hand for B&H services  \n• Monitor and maintain white tablecloth presentation and quality standards for all food served at B&H  \n• Assemble and maintain recipe books and illustrations associated with all B&H functions  \n• Prep and supply food for B&H and assist where needed within all food service departments  \n• Track supply inventory on a weekly basis to ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.  \n• Create and maintain a breakfast menu and recipe book, with pictures, for staff to ensure food quality, consistency, and presentation  \n• Assist in training kitchen personnel when needed  \n• Uphold BSF standards of hospitality and service  \n• Define the company brand through hospitality and service  \n• Ensure proper safety and sanitation in the kitchen  \n• Ensure proper equipment operation/maintenance  \n• Communicate effectively, both verbally and technologically  \n• Must be able to have personable interactions face-to-face with guests  \n• Operate efficiently and strategically  \n• If applicable, attend outside events to promote BSF products and services","cbCaitbTGwNh0sAc","https://ap.wps.com/l/cbCaitbTGwNh0sAc","pdf",236891,"English","# Responsibilities\n## Food preparation and service coordination\n## Inventory, presentation, recipes, and training\n## Safety, sanitation, equipment, and communication\n\n# Requirements","[{\"question\":\"What is the pay and typical weekly hours for the Breakfast Chef/Prep Cook role?\",\"answer\":\"The pay rate is $18–$24 per hour. The position is hourly with 30/40 hours per week, which may exceed 50 during peak times.\"},{\"question\":\"Who does the Breakfast Chef/Prep Cook report to?\",\"answer\":\"The role reports to the Estate Chef and the Managing Owner.\"},{\"question\":\"What are the key requirements for applicants?\",\"answer\":\"Applicants must be at least 21, have a minimum bachelor’s degree in an associated industry or equivalent experience and training, demonstrate farm-to-table breakfast preparation and white tablecloth standards, be able to work evenings/weekends/holidays, and have relevant commercial kitchen and BOH coordination experience, including ServSafe certifications or HAACP (or be working toward them).\"}]","Job Description - Breakfast Chef/Prep Cook - Responsibilities, Requirements, and Pay (2025) | PDF",1790519302]