Line Cook

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The 2nd Cook assists in the food operation of the hotel and the areas in which food production and preparation takes place. The 2nd Cook assists to coordinate and maximize the food production to ensure that the resort’s standards of service and value to guests are achieved and maintained. The 2nd Cook contributes to the success of the hotel by performing the following duties:
**ESSENTIAL DUTIES AND RESPONSIBILITIES**:

- Assists to ensure that the quality, quantity and presentation of foods prepared and cooked meets resort standards for freshness, appearance and consistency.
- Assists to ensure correct daily requisitioning, receiving, storage, and rotation of mise en place are carried out.
- Prepare, cook and present food as detailed on appropriate requisition forms, function sheets, or server’s checks, according to specified standards.
- Assist in the coordination and timing of preparation and service.
- Adheres to food safety regulations, hygiene, and cleanliness.
- Ensures that food items stored in any storage area are covered and in the correct area.
- Assists in securing and controlling all food stocks used in the kitchen to ensure as little wastage as possible.
- Reports all defective equipment to the Sous Chefs, Executive Sous Chef or Executive Chef for repair or replacement.
- Reports to the Chef’s office on anything that requires attention or change with regard to the resort policies and/or standards.
- Assists in the training of all new employees allocated to your area.
- Leave work area clean, organized, restocked and secured at the end of shift.
- Carry out any duties assigned by the Sous Chefs, Executive Sous Chef or Executive Chef.
- Ability to read and interpret documents such as menus, production schedules, and other reports, and procedure manuals.
- Ability to communicate in fluent English with different cultures and ensure compliance with standards, rules and regulations.
- Ability to work at every station as necessary or required.
- Willing and able to prepare dishes in front of our guests.
- Ability to understand and follow recipes, costing and menus.
- Ability to define problems, collect data, establish facts, and draw valid conclusions.
- Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
- Some stress resulting from daily guest interactions (internal and external), budgetary, and time constraints.
- Other job related duties may be assigned.

**ESSENTIAL SKILLS AND ABILITES**:

- Minimum 2 years’ experience in a busy fast paced environment.
- Cooks Training Certificate preferred.
- Food Safe certificate required.
- First Aid level 1 preferred.
- WHMIS certificate preferred.
- Excellent organizational skills.
- Ability to understand and follow recipes, costings and menus.
- Ability to define problems, collect data, establish facts, and draw valid conclusions.
- Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
- Ability to work with a variety of staff to consistently produce results.
- Excellent communication skills.
- Ability to communicate in fluent English with different cultures and ensure compliance with standards, rules and regulations.
- Ability to read and interpret documents such as menus, production schedules, and other reports, and procedure manuals.
- Complete assigned duties on time while meeting company and resort standards.
- Minimal wastage.
- Contributes to customer service by demonstrating a willingness to meet individual customer needs.
- Ability to multi task and prioritize.
- Ability to give and take direction well.
- Being multi lingual is an asset.
- Flexible to a changing schedule.

**# INDHP**

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

Pay: Up to $22.14 per hour

**Benefits**:

- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Flexible schedule
- Life insurance
- On-site parking
- Store discount
- Vision care

Flexible Language Requirement:

- French not required

Schedule:

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

Supplemental pay types:

- Overtime pay

**Experience**:

- Food Prep: 1 year (preferred)
- Formal School Culinary Training: 1 year (preferred)
- Restaurant Line: 1 year (required)

Licence/Certification:

- Food Safety Certification (required)
- Canadian Work Permit or Legal Right to work in Canada (required)

Work Location: In person