Line Cook
3 months ago
We are currently seeking a skilled and passionate Line Cook to join our culinary team at one of our prestigious resorts in Toronto. As a Line Cook, you will play a crucial role in creating memorable dining experiences for our guests by preparing high-quality meals in a fast-paced kitchen environment.
**Responsibilities**:
- Food Preparation: Prepare and cook menu items in accordance with established recipes and standards, ensuring exceptional taste, quality, and presentation. This includes but is not limited to, appetizers, entrees, side dishes, and desserts.
- Station Setup: Organize and set up your assigned station(s) before and after each shift, ensuring all necessary ingredients, equipment, and utensils are readily available. Maintain a clean and organized work area throughout the shift.
- Menu Compliance: Ensure compliance with standardized recipes, portion sizes, and quality standards set by the Executive Chef. Adhere to all food safety and sanitation guidelines, maintaining high levels of cleanliness and hygiene in the kitchen.
- Collaborative Teamwork: Work closely with the culinary team to coordinate food preparation and ensure timely delivery of meals. Communicate effectively with other team members, displaying a positive attitude and contributing to a harmonious work environment.
- Inventory Management: Assist in monitoring inventory levels of food supplies, notifying the Executive Chef or designated supervisor when additional items need to be ordered. Minimize waste and ensure proper storage of perishable items.
- Health and Safety: Adhere to all health and safety regulations, including safe food handling practices, proper storage techniques, and correct usage of kitchen equipment. Report any equipment malfunctions or safety hazards to the Executive Chef.
- Continuous Improvement: Stay updated with industry trends, new cooking techniques, and innovative recipes. Seek opportunities for professional development and growth, attending training sessions or workshops as required.
**Requirements**:
- Experience: Minimum of 2 years of experience as a Line Cook in a fast-paced, high-volume restaurant or hotel kitchen setting.
- Culinary Skills: Proficient in food preparation techniques, cooking methods, and knife handling. Demonstrated ability to follow recipes accurately and consistently.
- Knowledge: Strong understanding of food safety and sanitation principles, ensuring proper handling, storage, and disposal of food products. Familiarity with health and safety regulations in the hospitality industry.
- Time Management: Excellent organizational skills with the ability to prioritize tasks effectively and work efficiently under pressure, meeting tight deadlines.
- Team Player: Capable of working collaboratively in a team environment, displaying strong communication and interpersonal skills. Willingness to assist other team members when needed.
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