Line Cook/Prep Cook

SCOPE AND GENERAL PURPOSE

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

MAIN DUTIES

1. Prepare food of consistent quality following recipe cards and production and portion standards.

2. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.

3. Date all food containers and rotate as per hotel standards, making sure that all perishables are kept at proper temperatures.

4. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.

5. Return all unused food items to designated storage areas, being sure to cover/date all perishables.

6. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage.

7. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.

8. Ensure rotation of stock and the storage of all food items in accordance with health & safety regulations.

9. Assist as requested with the receiving/storing of food items.

10. Perform opening and closing duties applicable to the position and be competent in the completion of all duties within the shift.

11. Ensure all kitchen equipment/surfaces including knives are used/cleaned correctly and defective equipment being immediately reported.

12. Assist with kitchen steward/wash up duties as delegated to maintain the efficiency of the kitchen.

13. Be competent in the safe and efficient use of equipment.

14. Comply with attendance rules and be available to work on a regular basis.

15. Perform any other job-related duties as assigned

REQUIRED SKILLS AND ABILITIES

1. Completion of secondary school required.

2. Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or food safety or several years of cooking experience in a restaurant setting.

3. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

4. Strong customer service skills

5. Ability to establish and maintain effective working relationships with associates, customers and patrons

6. Ability to stand for an extended period of time.

7. Must have the ability to communicate in English.

8. Always maintain a professional appearance and manner.

GENERAL STAFF RESPONSIBILITIES

1. Greet or acknowledge all guests employing the Ten and Five Rule.

2. To provide exceptional customer service to all internal and external clients.

3. Take ownership for the solution of issues, hazards, or deficiencies that you encounter during your duties. This could include but not limited to utilizing service recovery techniques to address a guest issue, tidying up a spill in the corridor, reporting damage in a room, etc.

4. Be decisive and take action that you feel aligns with our Organizational Mindsets.

5. Be a team player and provide help where and when it is needed. We do not prescribe to the “that is not my job” attitude.

6. To attend meetings as requested and to recognize the importance of contributing new ideas, competing viewpoints, and initiative to the overall success of the operation.

7. To carry out any reasonable request.

8. To work, communicate and conduct yourself in a professional and ethical manner.

9. To be a “salesperson” by active promotion of property facilities and company or property specific promotions.

10. Actively contribute towards the achievement of the Hotel’s goals and objectives

11. Take pride for your area of responsibility and be results focused.

12. To assist with team member orientation and training within the department.

13. To be committed to guest satisfaction and respond to any guest request, issues and concerns employing guest service recovery training as required.

14. To maintain standards of punctuality, uniform and dress code.

15. To be aware of and comply with hotel policies and procedures.

16. To adhere to all matters relating to hygiene, health, safety, and emergency procedures.

17. To comply with WHMIS regulations and all Health and Safety policies and procedures.

18. To keep your work area clean and tidy.

19. To ensure the use of personal protective equipment as appropriate.

To contribute to the security of the building, company assets and guest/co-worker safety with full adherence to security procedures with proper handling of keys/cash as appropriate

Job Types: Full-time, Permanent

Salary: $27.00-$31.00 per hour

Benefits:

• Company events
• Extended health care
• On-site gym
• RRSP match

Schedule:

• 8 hour shift
• Evening shift
• Monday to Friday
• Morning shift
• Weekends as needed

Supplemental pay types:

• Bonus pay
• Retention bonus
• Tips

Work Location: In person

Expected start date: 2024-03-15