Line Cook
2 months ago
Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following.
- Follow all recipes and plating procedures consistently
- Able to answer all questions regarding our products with knowledge and clarity
- Respond quickly to problem solve in a calm and professional manner
- Follow all policies and procedures as outlined in the employee handbook
- Understand the POS system, expediting, trouble shooting and its' role with the kitchen
- Follow all food handling and food-safe requirements
- Complete additional side duties assigned by supervisor
- Neat appearance with proper clean uniform, wearing both a utility hat or hair net and work shoes
- Attend staff meetings as required
- Know the call system and line structure
- Complete daily prep according to par levels, notifying supervisor of shortages
- Consistently offers professional, engaging and friendly service.
- Assist Sous Chef in training and developing new colleagues.
- Actively share ideas, opinions and suggestions
- Prepare, cook and service all food items for a la carte and or buffet menus according to the recipes and standards.
- Have full knowledge of all menu items in your area; participate in the creation of daily features and promotions
- Receiving, and maintaining proper rotation of products in all chillers to minimize wastage/spoilage.
- Clean and sanitize all equipment, counter tops, and shelves, reporting any areas and equipment in need of a work order.
- Complies with all FIFO standards, dating and labeling of all food products
- Commitment to the ongoing success of our culinary team
- Enforce a safe work environment for all colleagues and guests by upholding the Health & safety rules provided by the Denham Hospitality Group and the culinary department.
- Foster an environment of cooperation within the department, and between other departments within the hotel, encouraging participation and input from all colleagues, while promoting professional work habits that will ensure that the department is always being guided by the Hotels mission, vision and values
- Other duties as assigned
**Qualifications**:
- Safe Food Handling Certification / Basic or Advanced
- Experience in large Hotel Kitchens
- Previous experience working in a fast paced, large kitchen environment
- Proven organizational and coaching skills
- Knowledge of sanitation and safety regulations is required
- Demonstrates a genuine passion for guest interaction
- Flexible to the demands of the business
- Excellent communication skills are required
**Physical Aspects of Position (include but are not limited to)**:
- Constant standing and walking throughout shift
- Lifting - Up to 50lbs-25% of work time
- Lifting - Under 20lbs 100% of Work Time
- Carrying - Over 20lbs 100% of Work Time
- Pulling - Over 20lbs 100% of Work Time
**Job Types**: Full-time, Permanent
Pay: $16.00-$18.00 per hour
Additional pay:
- Tips
**Benefits**:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site gym
- On-site parking
- RRSP match
Schedule:
- 8 hour shift
**Experience**:
- Culinary: 1 year (preferred)
- cooking: 1 year (preferred)
Licence/Certification:
- Food Safe, SafeCheck, Food Handler or equivalent (preferred)
Work Location: In person
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