Line Cook/banquet Cook

Golfing Privileges Banquet Gratuities Kitchen Gratuities
- _**Essential Duties and Responsibilities of a Line Cook/Banquet Cook**_

Helps set up the whole kitchen prior to a restaurant’s opening

Sets up a station by bringing all containers of necessary food items to that point in the line.

Cooks a specific portion of each plated meal

Keeps pace with other cooks on the line so that all food is ready for each plate at the same time

Steps in to help another line cook who is running behind.

Assembles dishes and provides garnishment.

Plates food in an attractive manner to maximise customer enjoyment.

Pitches in, along with the rest of the staff, to maintain sanitary conditions and organisation in the kitchen.

Wraps unused items and stores in proper areas at the end of a shift, and shuts off all equipment at the station.

Cleans and sanitises the area with soap and warm water.

Participates in cleaning the rest of the kitchen before the restaurant closes for the night.
- **Required Knowledge, Skills and Abilities**_

Has knowledge of standard cooking, and grilling techniques.

Possesses excellent communication skills.

Works cooperatively and efficiently in a team environment

Has the ability to perform calmly under pressure.

Uses critical thinking and reasoning skills to solve problems quickly.

Manages time effectively.

Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary.

Learns new recipes and new procedures rapidly.

Manages material resources well and places new orders soon enough to prevent running out of supplies.

Monitors personal performance and makes improvements where needed.
- **Work Environment**_

Stands on feet for long periods of time while cutting, stirring, grilling, frying and otherwise preparing food.

Performs heavy lifting by carrying large sacks of flour, sugar, frozen meats, vegetables and other ingredients.

Works odd hours like late evenings, early mornings, weekends and holidays.

Endures hot temperatures, loud noises and some stress in the fast-paced commercial kitchen environment.

**Safe Food Handlers Certificate Required

Smart Serve is a plus

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

**Salary**: $16.55-$19.00 per hour

Expected hours: 20 - 40 per week

**Benefits**:

- On-site parking

Flexible Language Requirement:

- French not required

Schedule:

- 8 hour shift
- Day shift
- Evening shift
- Monday to Friday
- Weekends as needed

Supplemental pay types:

- Tips

**Experience**:

- Banquet Cook: 2 years (preferred)
- Line Cook: 2 years (preferred)

Work Location: In person