Line Cook

**SUMMARY**

Under the direction of the Head Cook, the Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment, while maintaining high standards of food preparation and attention to detail. This position plays a key role in our Catering team to deliver an exceptional culinary experience for our guests and clients. The Line Cook may work in either the Kitchen or the Concession on the Grill.

**ESSENTIAL DUTIES AND RESPONSIBILITIES**

Under the direction of the Head Cook, the Line Cook is responsible for but not limited to, the following duties:

- Responsible for the daily preparation of food items at various stations in the kitchen
- Set up station according to pre-determined guidelines
- Prepare all food items as directed in a sanitary and timely manner, ensuring products are cooked to the appropriate temperature and kept outside of the “danger zone”
- Follow recipes, portion controls, and presentation specifications as set by the Head Cook
- Assist the supervisor in responding to employee inquiries regarding food preparation, storage, spoilage, sanitation, etc.
- Restock all items as needed throughout shift
- Clean and maintain station in practicing good safety, sanitation, organizational skills
- Has understanding and knowledge to properly use and maintain all equipment in station
- Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
- Perform additional responsibilities, although not detailed, as requested by the Head Chef at any time
- Ensure dishes for customers with food allergies or intolerances meet specifications and comply with restrictions
- Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, grills, machines, etc.
- Properly cover and store food items according to standards and procedures
- Work at efficient and consistent pace. Ensure timely preparation of all meals
- Ensure that the correct quantities are prepared to meet daily needs. Utilizes kitchen equipment during food preparation
- Stay productive at all times and prepare for future needs as time allows
- Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
- Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
- Serve food in the proper portion size and at the proper temperature
- Report any infraction in the food services department policies and procedures
- Arrive to work at the scheduled time
- Perform other related duties as required

**QUALIFICATION AND REQUIREMENTS**
- Ability to read and follow instructions as per Specification Sheets
- High school diploma or GED equivalent
- Professional diploma or food services management preferred
- Minimum 1 year of cooking experience required
- Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
- Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required
- Effective communication skills
- Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
- Highly effective teamwork skills
- Attention to detail in all areas of work
- Superior time management skills, multitasking skills, and the ability to prioritize tasks with mínimal supervision
- Strong problem identification and problem resolution skills. Strong work ethic and positive team attitude
- Able to work flexible hours to accommodate business requirements, including early mornings, evenings, weekends and holidays

**WORK ENVIRONMENT**
- This position will spend 100% of the time standing
- Occasional environmental exposures to cold, heat and water
- Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly. Will be constantly exposed to high temperatures in the kitchen environment
- Manual dexterity required to use knives and kitchen appliances
- Given Westerner Park is in the Major Events industry, this individual will need the ability to be adaptable and flexible with their time. Work will include evenings and/or weekend shifts as event volume dictates

**Affiliations **Member of the Westerner Employee Association

**Job Type**: Casual

**Salary**: $16.32-$19.00 per hour

Schedule:

- Day shift
- Evening shift
- Holidays
- Monday to Friday
- Night shift
- Weekend availability

**Experience**:

- Line Cook: 1 year (preferred)
- Food & Beverage Service: 1 year (preferred)

Licence/Certification:

- Food Safety Certification (preferred)