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Stuff is growing over here. We’re looking for a great Short Order Cook. To start right away.
Table on Ten is a cafe in rural Bloomville NY. We work with local producers, offering a seasonal and experimental menu with strong week-to-week emphasis on great ingredients and what’s being harvested right here, right now. On weekend evenings we serve brick oven pizzas, with a full wine and beer list. The microshop carries local and specialty items, some of which are made in-house. We also host workshops, events, pop-up dinners and collaborations with guest chefs and occasionally cater events locally and in New York City.
It’s a small, close-knit, exciting, vibrant, creative environment. We work hard as a team, share responsibilities and have high standards.
We’re looking for somebody who can:
• participate fully in the day-to-day operation of the kitchen, follow food production schedules and ensure highest level of food quality, taste and presentation.
• participate actively in actual food preparation, maintain consistently high standards of food quality, taste and presentation.
• manage food cost through intelligent practice of food preparation and handling.
• in conjunction with the proprietor, establish goals for the kitchen, anticipate and resolve issues, anticipate trends, undertake approved profit-oriented and cost saving ideas.
• understand and adhere strictly to Health Department and food handling guidelines.
• in conjunction with the proprietor, develop menu items, create and ensure adherence to recipes and product specifications. Train interns and seasonal workers on new menu items.
• conduct regular inspections of the kitchen/dishwashing area, workspaces, storage areas and coolers, and act promptly to correct deficiencies found during inspection.
• ability to work in a close-knit team environment.
• ability to work calmly and effectively under pressure.
• must have problem solving abilities, be self-motivated and organized.
• show commitment to quality service, food and beverage knowledge.
• intermediate understanding of professional cooking and food preparation skills.
• proven interest in food prepared with sustainably farmed, locally sourced ingredients.
• knowledge and understanding of safety, sanitation and food handling procedures.
• previous kitchen experience required.
• professional, personable communication skills.
• flexibility in assuming different roles within the life of the café; front-of-house skills, helping to prepare and maintain the dining areas and microshop, being aware of stock levels, serving food in the café and at the counter.
• ability to take direction.
• must be able to work evenings, weekends and some holidays.
• must have own transport and housing.
+- 40 hours a week
Please send an introduction with contact details, resumé and any supporting information to Inez at firstname.lastname@example.org
July 30, 2013. Posted in Working at Table. .
We met Mike and Grady back before winter set in last year; one of those incidental encounters that have come to epitomize the human evolution of Table on Ten. Grady was participating in a food safety course alongside us in Delhi; conversation ripened over the latex gloves and the tale of their small-scale local butcher shop emerged. Long-pastured, grass-fed, dry-aged meat, sourced, butchered and processed right here in Delaware County. Two people cheerfully, determinedly plying an old-fashioned trade, focussed on excellence of provenance, husbandry, practice and quality. And they weren’t in Tuscany, Shropshire or Brooklyn. Nope: our very own Roxbury NY. We made a date and took the short hop across Roses’ Brook, to forage duck breasts from their refrigerator and cool our heels with them over roundels of freshly-made blood sausage.
Grady swung by Bloomville shortly thereafter, her butcher’s pockets replete with snappy, all-beef, Delaware County hot dogs; perfect serendipity, as the winter chill had been calling for a Table on Ten twist on a hearty classic. The Table Dog was born: he bounded through the door, circled the place twice, shook his wet coat, sniffed everybody in all the wrong places then settled by the stove, twitching, dreaming of rabbits. He was 100% grass-fed beef, resting in an organic bun with caramelized onions and Table-made, River Cottage adapted ketchup. He spooned a fistful of Burnett Farms greens. And he came with beans too; baked long and low through nights of Françoise Hardy and Campari. Ah, the nostalgia. They grow up so fast!
Then there was the near-legendary Mike Solyn Blood Sausage workshop at Table on Ten. Scenes from la Terreur. A dozen Table regulars, bathed in blood, giddily stuffing rice and gore into sausage casings, like kids cut loose in an operating theatre. In her eagerness to attend Jeanette Bronée crashed her Subaru into a tree, but still went home blood-spattered with her own, deep burgundy hand-hewn sausage.
Well, it’s been a while. Summer has seen Mike and Grady’s food truck ratcheting up the miles between Jefferson, Fulton Stall Market in New York and Empire State Plaza in Albany, plying a wider audience with meat of prodigious quality.
But they are coming to us on Sunday.
Sunday 28th. 3 o’clock in the afternoon. The moment the doors shut on the regular menu we’ll be shifting our attention to the garden, where Mike and Grady’s truck will be purring like a Maine Coon. Call it: late lunch, afternoon snack, rustic high tea or Early Bird Special. There’ll be beer and wine and all the meaty cargo Farm2Door have on board: the cooked stuff to stay or go, the uncooked to take home and perform your own magic with. We’ll go till 7 or so. If you’re heading back to the city, come eat something good before you go, fuel yourself for the journey. Or make it (another) reason to stay up (another) night. The roads are so quiet in the early morning; like clipclopping on a horse and buggy through Tess of the D’Urbervilles. And if you’re here full-time; what better dinner? There’s even whispers of a bespoke Table Burger. Here’s the current skinny:
HOT DOGS – 100% grass-fed beef from Sweet Tree Farm (Carlisle). Snappy or skinless, no nitrates, phosphates. Smoked over local hard wood, made fresh by Farm2Door every week.
BURGER – 100% grass-fed beef from Sweet Tree Farm (Carlisle). Dry-aged for 50 days. A juicy 70/30 lean/fat grind.
FRIES – twice fried for a tender interior and crispy finish.
SALAD – organic greens from Burnett Farms (Bovina) with radish and carrot. Add a maple pickled egg or Harpersfield Cheese. Balsamic or bacon vinaigrette.
MAPLE DONUT HOLES – all local ingredients, fried in heritage lard from Horton Hill Farm (Jefferson). Dusted with maple sugar from Buck’s Maple Farm (Jefferson).
lettuce, tomato, onion
maple pickled egg
maple pickled jalapenos
house hot sauce (papaya, mango, habanero)
house smoked bacon
BEER brewed in New York
WINE by Zev Rovine
July 25, 2013. Posted in Events, Inspirers, Producers. Tags: Buck's Maple Farm, Burnett Farms, Caitlan Clare Grady, Horton Hill Farm, Jeanette Bronée, Mike Solyn, NYFarm2Door, Sweet Tree Farms, Table Dog, Zev Rovine.