Line cook

REPORTS TO: Executive Chef, Millstone Café & Catering Manager.

BASIC FUNCTION: To assist in the timely production of high-quality food and service in the Millstone Café during the seasonal period, and to support internal and external catered events under the guidance of the Executive Chef. This position is seasonal, ending on January 4, 2026.

RESPONSIBILITIES:

• Prepare basic components of each item on the menu in a timely and sanitary manner using the Executive Chef’s proven recipes.
• Utilize portion control sizes for all items served
• Minimize food and supply waste
• Monitor product freshness based on quality control schedule
• Restock items as needed throughout the shift
• Proper use and knowledge of all equipment, chemicals, and procedures
• Assist with the cleaning and organization of the kitchen and equipment
• Ensure that the kitchen prep and food storage areas meet all sanitation and food production codes
• Assume responsibilities of the efficient and timely operation of the kitchen in the Executive Chef’s absence
• Wear proper attire and work in a safe, clean, efficient and organized manner
• Be positive and respectful when interacting with guests, staff and volunteers while representing the Brandywine Conservancy & Museum of Art

ESSENTIAL REQUIREMENTS:

• Restaurant: 3 Years Preferred.
• Line Cook: 3 years Preferred.
• License: ServSafe (food handler certificate) Required
• Able to carry and lift objects up to 40 lbs. frequently
• Able to stand and walk for long periods of time
• Strong communication and listening skills
• Ability to accommodate a varying schedule including nights, weekends, and holidays

JOB TYPE: Part-time (20-29 hours per week)

SALARY: $15/ hour, with possibility of a higher rate for candidates with extensive experience. Bi-weekly pay.

To apply, send cover letter and resume to: Connie Scholz, HR Systems Administrator, [email protected] .