Line Cook/prep Cook

Fiddler's Pour House, Monty's Gastropub, and House of Subs n'Stuff are looking for able bodied line cooks & prep cooks.

You are responsible for the preparation of food in a timely, efficient, sanitary and consistent manner. Must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. must be prepared to work as a team member in a dynamic workplace, follow all safety procedures.

Work Conditions

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. Manual dexterity required to use knives and kitchen appliances.

Key Competencies

is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.

Sets up station according to restaurant guidelines.

Follows recipes, portion controls, and presentation specifications as set by the restaurant.

Restocks all items as needed throughout shift.

Cleans and maintains station in practicing good safety, sanitation, organizational skills.

Has understanding and knowledge to properly use and maintain all equipment in station.

Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. Performs additional responsibilities, although not detailed, as requested by the Chef.

Prepare dishes for customers with food allergies or intolerances.

Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.

Ensure that the correct quantities are prepared to meet daily needs.

Stay productive at all times and prepare for future needs as time allows.

Demonstrate flexibility to fill open/closing shifts as required by variations in staffing.

Serve food in the proper portion size and at the proper temperature.

Arrive to work at the scheduled time.

**Requirements**:
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.

Must be free of diseases that may be transmitted in the performance of job responsibilities.

Canadian, or have legal permission to work in Canada (e.g. open work permit).

Ability to lift up to 50lb.

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.

**Job Types**: Full-time, Part-time, Permanent
Part-time hours: 30 - 40 per week

**Salary**: $16.00-$18.00 per hour

Flexible Language Requirement:

- French not required

Schedule:

- 8 hour shift
- Day shift
- Evening shift
- Night shift

Supplemental pay types:

- Tips

**Experience**:

- cooking: 1 year (preferred)

Licence/Certification:

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

Work Location: One location