Turtle Jack's Kitchen

Our philosophy is "to be great you need to have great people".Accordingly, we are always searching for "great people". If you thrive in a dynamic, entrepreneurial workplace we would be very interested in hearing from you.

Appendix B

Job Description

Line Cook

Job Title: Line Cook

Department: Food & Beverage

Reports To: Kitchen Manager

Summary

The Line Cook will be responsible for preparing high quality food to order for guests based on established guidelines. The person in this position must have a thorough knowledge in all cooking and food preparation, presentation methods and techniques. The Line Cook will keep work areas clean and organized and conduct his or herself in a positive professional manner.

Positioning Statement:

The Line Cook professionally represents the hotel through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.

Essential Day to Day Duties & Responsibilities:

• Cooks and prepares all food necessary for the day's need and production under the supervision.
• Collects all food products needed to set-up kitchen production area and line for service under the supervision.
• Involvement in the food preparation and cooking on line to ensure proper presentation and speed of service standards are maintained for all food menu items and bills.
• Possess fair knowledge of superior quality food production, preparation and presentation techniques and methods.
• Operate all food production equipment safely and according to instructions.
• Conduct frequent inspections of all food storage areas in order to prevent food spoilage and maximize the food cost expenditures.
• Train and mentor new and existing employees in all aspects of culinary development in all of the kitchen food service.
• Maintains daily cleaning schedule to ensure kitchen's cleanliness and sanitation.
• Ensure that equipment is functioning, sanitized and that any maintenance is reported to supervisors.
• Maintain and enhance the food products through creative menu development and presentation.
• Collaborate with the Head Chef and Sous Chef in the creation and execution of the overall annual business plan. Including but not limited to the strategic plan, cost budget as well as monthly, quarterly and annual action plans for kitchen departments.
• Take responsibility in the absence of the First Cook.
• Possess thorough knowledge of Sanitation and Food Safe procedures as established by the Health Board and hotel policies and procedures.
• Prepare for, attend and take the appropriate actions for weekly/monthly and annual meetings as required.
• Stay safe all the time. Following our safety procedures, you will report all incidents and put safety first for yourself, your teammates and our guests.
• Take pride in your appearance and position as a hotel ambassador. Follow all department uniform and grooming requirements.
• Always know what events and activities are on the day's schedule in the hotel and neighbourhood.
• Jump into other ad-hoc duties when your colleagues need your assistance.
• Communicate effectively and efficiently with all departments in the hotel to work together to deliver the most memorable experience to the guest.
• Adhere to all brand and company standards, policies and procedures.
• Other duties as assigned by your direct report.

Contacts: (KEY individuals the Line Cook regularly communicates with, frequency of contact and purpose of that contact)

Title Contact Frequency (e.g. 1x/wk) Purpose

General Manager As needed Daily pleasantries as well as when needed in the absence of the appropriate direct report interaction.

Direct Report Multiple times per day Discuss issues and find solutions, promote harmony, and team spirit.

Team Mates Multiple times per day To be visible and accessible to all team members of all departments.

Hotel Guests As required To connect with guests on a regular basis.

Knowledge/Skills/Abilities/:

• Enthusiastic, attentive and approachable.
• Minimum 2 years of culinary experience working in a high volume kitchen.
• Ability to remain standing for the duration of an 8 hour shift.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Available to work flexible hours including early mornings, evening weekends, and holidays.
• Act with a sense of commitment and integrity, live with honor, desire success, strive for excellence, and not to be afraid of opportunities.
• Proven ability to lead a team, including strong organizational skills and time management skills.
• Great sense of confidence and self worth.
• Available to work flexible hours including early mornings, evening weekends, and holidays.
• Maintain a workplace environment that understands and respects policies and procedures.
• Actively participate in local community events.
• Desire ongoing professional development.

Certifications Required:

• Food Safe.
• Red Seal is preferred however not required.
• Brand and company required training as outlined during on boarding and as identified throughout your employment.

Thank you for your interest in our company, we hope you apply today