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Line Cook at SB CHOCOLATE CO-DOCK/OFFICE

4 months ago


South Bend, United States SB CHOCOLATE CO-DOCKOFFICE Full time
Job DescriptionJob Description

South Bend Chocolate Company in South Bend, IN is looking for one line cook to join our 122 person strong team. We are located on 24800 US 20 South Bend, IN. Our ideal candidate is a self-starter, motivated, and engaged.

Benefits

  • We offer many great benefits, including free early access to your pay through Homebase.

Responsibilities

  • Set up and stock stations with all necessary supplies
  • Chop vegetables, prepare sauces and other food preparation.
  • Cook menu items in cooperation with the rest of the kitchen staff
  • Clean up station and take care of leftover food
  • Stock inventory


Qualifications

  • Cooking experience or Back of the House experience preferred
  • Able to meet all scheduling commitments
  • Able to anticipate needs of others in the kitchen and proactively work to meet those needs
  • Strong attention to detail

We are looking forward to hearing from you.

Available shifts and compensation: We have available shifts all days of the week. Compensation is $12.00 - $17.00/hour.

About South Bend Chocolate Company: In 1991, Mark Tarner founded the South Bend Chocolate Company and operated it as a second business. In August of 1994, the South Bend Chocolate Company incorporated with Mr. and Mrs. Tarner as majority shareholders. We now have 11 company-owned stores in Northern Indiana and 4 franchise locations throughout Indiana, Michigan and Ohio. The factory is located at 3300 W. Sample Street in South Bend, Indiana and occupies 60,000 square feet. The company got its start making chocolates under a license from the University of Notre Dame. It's first three products were the Domer, the Rockne and Nuts for ND. New confections roll out of the factory everyday. Twenty five years after our founding, we produce over 500 different chocolates and sweets. These products are available in stores nationwide and through our company owned stores.


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