Line Cook

7 days ago

Nanaimo, Canada The Waterfront Suites and Marina Full time

**SUMMARY**:
The Junior Sous Chef will have a passion for delivering unique and exquisite dishes that compliment a world class dining experience. They will assist with direction and leadership in an effective and efficient day-to-day operation of the main kitchen department. The Junior Sous Chef will assist the kitchen team with production projects as well as daily tasks. They will also fulfill the duties and responsibilities of the Chef Tournant as well as the Sous Chef while they are absent.

REPORTS TO: Executive Chef

**SKILLS & CHARACTERISTICS**:

- Skilled in line cooking to include meats, seafood, pastas and others.
- Knowledge of banquets, catering and plated services.
- Adapts easily to change; works quickly and accurately under pressure, tight deadlines and multiple priorities.
- Strong analytical, strategic and creative problem-solving skills.
- Demonstrate willingness to exceed guest expectations.
- Ability to work cohesively with fellow colleagues as part of a team or independently with minimum supervision.
- Effective decision making and problem-solving capabilities demonstrating sound judgement.
- An honest, fair, and empathetic leadership style.
- Trustworthy with sensitive or confidential company information.
- Excellent interpersonal and communication skills, both written and verbal.
- Strong organizational skills with keen attention to detail.
- Advanced knife skills
- Strong fundamentals in scratch cooking including but not limited to:
Soups, stocks, and sauces

Meat and fish preparations

Vegetarian, pescatarian, vegan and dietary restriction alternatives

**DUTIES, RESPONSIBILITIES & TASKS**:
Daily Operations
- Demonstrate desired service behaviors in accordance with The Grand Hotel Nanaimo expectations.
- Receive, clean and store all products that arrive as per health regulation standards.
- Work closely with colleagues to ensure the utmost quality and consistency of food preparation and presentation.
- Knowledgeable of daily specials seasonal menu changes.
- Assist with larger production projects as well as assist with daily tasks.
- Responsible for placing and receiving small sized specialty orders.
- Ensure effective working relationships and clear communication is maintained with all colleagues.
- Ensure that all equipment, fixtures of the department are kept in the best repair possible and are used in a safe and proper manner in coordination with the Operation Manager.

**People Management and Training**
- Follow effective employee relations practices including supporting all in-house training, maintaining professional supervision of all employees.
- Supervising team members if the Chef or are out of the kitchen for a period of time.
- Delegate tasks fairly and equitably amongst team and encourage teamwork.
- Acts as a role model to junior staff members by maintaining a professional work ethic and displaying sound cooking skills.
- Ensure the team is ready for daily service and banquets.
- Ensure the daily and weekly cleaning tasks are completed and up to standards.

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

Pay: $20.00-$22.00 per hour

Additional pay:

- Tips

Flexible language requirement:

- French not required

Schedule:

- 8 hour shift
- Day shift
- Evening shift
- Morning shift

**Education**:

- Secondary School (preferred)

**Experience**:

- Cooking: 1 year (preferred)

**Language**:

- English (preferred)

Licence/Certification:

- Food Handler Certification (preferred)
- Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person

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