Journeyman/woman Cook

**SUMMARY**:
The Journey Person Cook works in the Food & Beverage division of the resort and specifically in the areas in which food production and preparation take place. The Journey Person Cook is accountable for the preparation and service of all food items in every outlet and is held accountable to the resort’s standards regarding quality and presentation of food, and timeliness of service. The Journey Person Cook contributes to the success of the resort by performing the following duties:
**ESSENTIAL DUTIES AND RESPONSIBILITIES**:

- Report to work at or before scheduled times. Present at work station for the start time of each shift and until the end time of each shift. (not including breaks)
- Preparation of food in all outlets, ensuring that the quality, quantity and presentation of foods prepared and cooked meets or exceeds resort standards for freshness, appearance and consistency.
- Follow the resort standards and procedures for correct daily requisitioning, receiving, storage, cooking, cooling, thawing and rotation of any and all food products. This includes the labeling and dating of every item handled by the associate.
- Prepare, cook and present food as detailed on appropriate requisition forms, function sheets (BEO’s), or server’s checks, according to specified standards.
- Assist in the coordination and timing of preparation and service.
- Adhere to all Provincial sanitation regulations in regards to hygiene, cleanliness and safe food handling procedures.
- Work in a manner than maximizes productivity and limits wastage of food products to an absolute minimum. This includes the collection and storage of trim, stems, over ripe fruit and vegetables, etc. for use in soups, stocks, etc.
- Report all defective equipment to the Executive Chef or Sous Chefs for repair or replacement.
- Assist in the training of all new employees and cross training of associates from other kitchen departments.
- Leave the work area clean, sanitized, organized, restocked and secure at the end of shift.
- Carry out any duties assigned by the Culinary Leadership team.
- Some stress resulting from daily guest interactions (internal and external), budgetary, and time constraints.
- Other job related duties may be assigned.

**EDUCATION, EXPERIENCE AND SKILLS**:

- A diploma or certificate from a recognized culinary school. Trade qualifications with inter-provincial certification (Red Seal) required.
- A minimum of 2 years experience working in a similar kitchen environment.
- Food Safe certificate required.
- Proven ability to supervise and delegate.
- Consistently on time, present at work for every scheduled shift.
- Able to make own decisions regarding daily duties, always in support of excellence in guest service.
- Excellent organizational skills.
- Excellent communication skills.
- Maintain a professional working relationships with kitchen associates and Front of the House associates.
- Notify Chef in charge about any concerns. (i.e schedule concerns, late or absent coworkers, shortages of food product, etc.)
- Able to read Banquet Event Orders (BEO) in the main kitchen and prepares the requirements.
- Remain current in regards to new policies and procedures, guest satisfaction scores, and general resort information (i.e. house counts, reservations, etc.). Resources: Kitchen bulletin board, F&B leaders.
- Able to define problems, collect data, investigate concerns, establish facts, draw valid conclusions and create solutions.
- Able to multi-task, organize and give clear direction.
- Able to read and interpret documents such as menus, production schedules, server tickets, reports, and procedure manuals.
- Ability to communicate in fluent English with different cultures and ensure compliance with standards, rules and regulations.
- Able to understand and follow recipes, costings and menus.
- Able to correctly multiply or divide recipes when batch cooking.
- Able to calculate percentages, weights, amounts of food required.
- Ability to work with a variety of diverse staff to consistently produce results.
- Able to safely lift, pull, push or carry possibly up to 50 lbs. on a consistent basis.
- Able to perform continuous upper body movements such as whisking, slicing, chopping, stirring, grading, etc.
- Standing or working in one stationary spot for long periods of time.
- Ensure work lists completed in a timely manner.
- Restaurant meals are produced within established standards for timeliness.
- Food quality and presentation meets or exceeds resort standards.
- Contributes to department and resort objectives in regards to food cost & labour cost.
- Contributes to customer service by demonstrating a willingness to meet individual customer needs.
- Being multi lingual is an asset.
- Flexible to a changing schedule.

**Job Types**: Full-time, Permanent

**Salary**: Up to $22.12 per hour

**Benefits**:

- Dental care
- Extended health care
- On-site parking
- Store discount
- Vision care

Schedule:

- 8 hour shift