Reports to: Sous Chef, Executive Chef, General Manager, Manager on Duty, Supervisor, Owner

Job Types: Full-time, Part-time

Pay: $19.00 – $23.00 per hour

Summary

Galliford’s Restaurant & Tavern is seeking passionate line cooks who are dedicated to food and customer service. Ideal candidates are detail-oriented, have great knife skills, and are eager to learn and grow. Previous experience in a high-volume kitchen is preferred, but we welcome driven beginners.

Duties & Responsibilities

Following our Company’s: values, mission statement and code of ethics.

• Prepare and handle food in line with health regulations.
• Follow prep lists and execute all menu items according to recipes.
• Maintain and stock designated stations and storage areas.
• Ensure food quality and portion standards are met.
• Clean kitchen equipment and work areas following safety guidelines.
• Adhere to all restaurant policies and communicate with management.
• Complete all closing duties as directed by the Chef/Sous Chef

Qualifications:

• High school diploma or GED.
• 1-2 years of kitchen experience or equivalent training.
• Ability to read and interpret safety and operating manuals.
• Math skills for measurements and basic calculations.
• Strong communication and problem-solving skills.
• ServSafe Cerification Preferred

Physical Demands:

• Must stand, walk, and lift, up to 50 pounds.
• Frequent kneeling, crouching, and use of hands and arms.
• Exposure to heat, moving mechanical parts, and occasional chemicals.

This position requires flexibility and the ability to thrive in a fast-paced kitchen environment.

Benefits:

• Flexible schedule

Work Location: In person

Reports to: Executive Chef, General Manager, Manager on Duty, Owner

Job Type: Full-time

Pay: $58,000.00 – $63,000.00 per year

Summary:

Supervises kitchen staff to ensure quality food preparation, productivity, and efficiency.

Duties:

Following our company’s: values, mission statement and code of ethics.

• Prepares and supervises soups, sauces, and specials.
• Assists with inventory, pricing, and food cost controls.
• Leads kitchen operations in the absence of the Executive Chef.
• Ensures consistency in food quality and presentation.
• Manages staff, schedules, and food cost control.
• Cooks, fabricates meats and seafood, and handles high-volume duties.
• Recommends kitchen maintenance and equipment repairs.

Qualifications:

• Bachelor’s degree or 4 years of experience as a Sous Chef
• 4-10 years in a high-volume kitchen.

Certifications:

• ServSafe Certification Preferred

Supervisory Responsibilities:

• Oversees staff, including hiring, training, and performance reviews.

Physical Demands:

• Ability to stand, walk, and lift up to 40 pounds.
• Must be able to perform various movements and specific vision abilities.

Additional Requirements:

• Speak, read, and write in English (bi-lingual is a plus).
• Computer literate with Microsoft Office and POS systems.
• Ability to multi-task and problem-solve in a high-volume kitchen.

What We Offer:

• Health, Dental, and Vision Insurance
• 401K after 1 year
• Vacation time
• Competitive salary based on experience

Additional Info:

• Nights, weekends, and holidays required.
• Professional references and resume required at the interview.

We are an equal opportunity employer, committed to diversity and inclusion.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Supplemental Pay:

• Bonus opportunities

People with a criminal record are encouraged to apply

Ability to Commute:

• Mendon, MA 01756 (Preferred)

Ability to Relocate:

• Mendon, MA 01756: Relocate before starting work (Preferred)

Work Location: In person