Line Cook

4 weeks ago

Halifax Regional Municipality, Canada Auberge du Pommier Full time

Company Description

Owning a strong connection to time and place, Drift pays homage to this region’s land, people and history. Celebrating our natural abundance, Drift’s culinary vision is to showcase the East Coast’s most beloved ingredients stemming from a vibrant community of artisans, producers, farmers and fishers.

Chef Anthony Walsh has crafted menus featuring eclectic interpretations of familiar Maritime fare. Whether you’re sampling an incredible variety of raw bar delicacies or tucking into a piping hot lobster pot pie, Drift’s dishes aim to deliver equal parts comfort and surprise.

*Breakfast, Lunch and Dinner shift available*

What's in it for you?

Gratuity Sharing Discounted gym membership and Employee Assistance Program 50% Dining Discount for all O&B and Freehand locations Employee Referral Program Training and development opportunities Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage

Job Description

Core Values:

You are passionate and articulate about food and beverage  You value relentless innovation and kick-ass creativity You value positivity, honesty and respect  You aim to leave lasting, positive impressions on every guest through intelligent, enthusiastic and emotional service. You celebrate diversity and recognize that we are strongest when we apply the sum of our personal energies, our collective genius

We are looking to add seasoned cooks with experience working in fine dining kitchen. They are very organized and comfortable working in a high-pressure environment. They work independently as well as reliably carry out orders handed down to them by the Chef. Their attention to detail is monumental.

The Day to Day:

Committed to the restaurant's vision and leads by example.  Consistently monitors work area cleanliness. Builds and maintains relationships with team members and front of house management alike. Follows proper ordering, inventory and receiving procedures. Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking. Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant. Conducts training and development initiatives as well as performance management and employee coaching. Uses conflict/resolution and problem solving skills. Other duties as assigned.

Qualifications

2-3 years cooking experience in a fast-paced restaurant Culinary diploma/degree is an asset Basic understanding of professional cooking and knife handling skills Ability to take direction and work calmly and effectively under pressure Able to spend 100% of the time standing Serve Safe certified

Additional Information

Freehand Hospitality's Diversity Commitment 

At Freehand Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.

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