Line Cook

7 days ago


Kelowna, Canada EightSix Network Full time

Job Description

Position Summary:
The Chef de Partie is a team leader responsible for the execution of various areas of line preparation. They prioritize duties, ensuring cleanliness throughout the kitchen, maintenance of consistent practices, and a high level of execution to meet quality standards.

What will you be doing?
You will be responsible for performing the following tasks to the highest standard:
-Review the daily production sheets and line checklists with colleagues, even without the -Executive Chef / Chef de Cuisine present
-Ensure that station opening and closing procedures are carried out to standard, with completed checklists
-Maintain stations by ensuring preparation, task delegation, and production of high-quality food items in accordance with standards in a timely and efficient fashion
-Ensure that all colleagues’ stations are fresh, and properly rotated to par levels
-Adhere to recipes and menu specifications to maintain consistency and ensure all standards are met
-Have full knowledge of all recipes and menu items, including sides and menu pricing
-Taste all products (soups, sauces, glazes, stocks, and ‘prep items’ used for the finishing of menu items)
-Prepare lists of food products required for stations and production for food orders
-Keep overproduction and food waste to a minimum and ensures proper food rotation by pulling product from the freezer, labeling, and storing food to reduce food cost expense
-Keep workstations clean and organized, sweeping and mopping floors including fridges/freezers, keeping countertops and stovetops clean, and organizing dry storage
-Always lead by example with proper food handling, execution, and overall performance and attitude
-Participate in daily stand-ups
-Lead culinary team as a day / night expeditor, and is educated on the proper procedure for disciplinary action
-Ensure that all food products are handled, stored, prepared, and served safely in accordance with Eldorado Resort and government food safety guidelines
-Work with banquet cooks to ensure all aspects of food standards are met
-Properly and safely operate kitchen equipment, report any required maintenance or repairs to the Executive Chef / Chef de Cuisine immediately
-Report all deficiencies in kitchen equipment functionality and quality of food products to the Executive Chef / Chef de Cuisine in a timely fashion
-Ensure temperature control charts are filled out
-Actively participate in the orientation and training of culinary skills to junior staff and apprentices
-Ensure that there is no interruption to guest service
-Liaise with the Front of House Manager as needed
-Assist in the creation of fresh sheets, and new menu items
-Other duties as assigned

What are we looking for?
To successfully fill this role, you should demonstrate the following:
-Minimum 3-5 years’ experience in a professional kitchen
-Experience in a fast-paced, fine dining environment
-Passion for the culinary arts
-Excellent interpersonal communication skills (verbal and written)
-A positive and respectful attitude
-Quick learner and ability to retain knowledge and skills
-Ability to multitask in a fast-paced environment
-Strong attention to detail
-Valid FOODSAFE Certificate required
-Red Seal certification preferred
-WHMIS certification preferred
-Must be able to stand up to eight hours, and move, lift, carry, and place objects weighing up to 40 pounds without assistance
-Available to work a flexible schedule, a minimum of three days per week (including evenings, weekends, and holidays) based on business volumes and operational demands

Gallery

Requirements:

Work Permit
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