Line Cook

**ABOUT THE POSITION**

Bridgette Bar Toronto is looking for** **line cooks to fill out their team on a full-time or part-time basis. The line cook is responsible for several functions including, but not limited to, food preparation, inventory control, and expert time management. If you enjoy a creative, fast-paced work environment, love working in a team environment, and have 2-3 years experience in a similar role, this is the job for you

**WHO WE ARE**

Concorde Group first entered Calgary’s hospitality scene in 1987 and 36 years later has grown to become one of Canada’s largest and most diverse hospitality companies.

Since opening in 2016, Bridgette Bar has received numerous awards and recognition including appearances on Canada’s Best 100 Restaurants, Avenue Magazine, the Calgary White Hat Restaurant award, and more. Our drink list is a creative catalogue of crushable cocktails, high-octane originals, craft beers, and a wine list that both hedonists and geeks will appreciate. For our food, you won’t find us using descriptors like seasonal, fresh, or locally sourced because all of those are a given. All set in a historic, mid-century inspired setting to keep things interesting.

**WHAT YOU'LL GET**
- Hourly wage: $20.00 an hour
- Tips
- Company-wide food & beverage discount & access to frequent local business discounts/special

**WHAT YOU’LL DO**
- Accurately execute food orders, ensuring consistent and high-caliber food preparation and presentation, while following the restaurant’s standards, as directed by the head chef.
- Maintain ongoing communication with all departments affecting the venue.
- Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
- Ensure that the venue is always maintained at the highest level of cleanliness.
- Consistently conduct yourself in a professional and positive manner
- Ensure all food products are stored in appropriate containers, labeled, and rotated, to minimize waste, maximize quality, and ensure freshness.
- Aid in meeting and exceeding department objectives.
- Motivate fellow staff and encourage high self-esteem and efficiency in the workplace.
- Strive to advance your knowledge and help raise standards within your department by bringing new concepts, ideas, and suggestions forth
- Respond in a positive, budget-conscious, and timely manner to all internal and external guest requests and complaints, while meeting the restaurant’s standards to exceed the guest’s expectations.
- Accurately follow all reporting procedures for accidents and incidents in the workplace.
- Adhere to all policies and guidelines, checklists, prep sheets, and par sheets, as assigned.
- Expedite on floor or in the kitchen as business demands.
- Perform other related ad-hoc duties as required.

**WHAT YOU HAVE**
- At least 2 years’ experience in a similar role required, but 3+ experience is preferred.
- Strong organizational and time management skills required.
- Experience working more than one station at a time is preferred but not required.
- Strong communication skills.
- Ability to maintain composure, professionalism, and ensure coworkers are supported in difficult and stressful situations.
- Ability to fluently communicate in both written and verbal English.
- WHMIS Certification is required but can be obtained once hired.
- Food Safe Certification is required but can be obtained within 30 days of being hired.
- Ability to stand for extended periods of time and can lift items up to 50lbs.
- Must be over 19 as alcohol service and open scheduling availability is a requirement.

**WHO YOU ARE**
- Ability to work well in a strong teamwork driven environment.
- High level of integrity and takes accountability for words and actions.
- Strong desire to develop skills further.
- Aware of successes, failures and lessons learned.
- Embraces a collaborative and creative environment.
- High level of enthusiasm.
- Works with intensity, purpose, and passion.
- Professional demeanor, great personal hygiene, and high level of dress.
- Ability to innovate, create, and be self-critical to improve culinary skillset.
- Acknowledges and acts upon issues before they arise.
- Adaptive problem solver able to recover in the face of adversity.
- Searches for new food concepts out of pure interest, motivated by self-learning, keen interest in gastronomy.