Link Cook

Looking for employment and want to stay ahead of the competition? Do you want to work for a place that knows how to work hard AND have fun? If you’re ready to break the bonds of chain-affiliated hotel regimes and achieve service excellence, Brookstreet is the place to be This 276 room luxury hotel is located in the heart of Ottawa’s high tech community and is guaranteed to offer unique experiences for guests and employees alike. Are you ready to break the bonds of typical chain-affiliated hotel regimes and drive innovation in your area of expertise?

The Brookstreet is a 276 room luxury hotel is located in the heart of Ottawa’s high tech community in Kanata and is guaranteed to offer unique experiences for guests and employees alike.

The Marshes at Brookstreet brings one of the nation's finest golf experiences to the doorstep of Ottawa’s thriving business community, with a professional team that offers development golf coaching programs and lessons that ensure positive evolution in all golfers at all levels.

**Reports to**: CULINARY MANAGEMENT TEAM

**Work Location**: Brookstreet Hotel and the Marshes Golf Club

THIS IS A PART TIME POSITION

**Requirements**:

- Excellent communication and organizational skills, able to multitask and act under pressure
- Culinary and food preparation knowledge
- Minimum of 2 years’ experience as a line cook
- Ability to take initiative
- Must be available for shift work
- Diploma or Degree from a recognized culinary program/post-secondary institution

Job Profile
- Support, develop and assist in operational tasks alongside the Sous Chef.
- Facilitate all departmental duties in lieu of the Sous Chef.
- Develop new ideas while maintaining a common vision with the Brookstreet culinary team.
- Ensure a time management approach is implemented while ensuring team members complete tasks as assigned.
- Implement and lead a multi task environment
- Maintain a clean and efficient environment.
- Inventory and product levels to be managed effectively.
- Successful training techniques to be displayed while orientating team members on recipe methods.
- Manage food cost and ability to work with varying products on a daily basis