AddressDescription
Working closely with the Lead Cook at Thompson's Resort, the Line Cook will contribute to the successful operation of the restaurant by preparing menu items and plating dishes for resort guests according to restaurant menu and preparing meals for the resort staff. The Line Cook must be able to work breakfast, lunch, and supper service.
Special Events scheduled for the week of February 18 to February 24th, and March 6-11th, 2024
Areas of Responsibility:
-Prepare menu items following specific menu guidelines.
-Follow proper plate presentation for menu items.
-Operate large-volume cooking equipment such as deep fryers, grills, pizza ovens, etc.
-Clean food preparation areas, cooking surfaces and utensils, wash dishes
-Maintain the health, safety and sanitary standards in the kitchen.
-Receiving of grocery orders and ensuring they are stored properly (freezer, dry storage, etc.) and that stock is rotated.
-Participate in the planning and preparation of large catered events.
Skills and Abilities Needed:
-Proven success in a team environment
-Ability to multi-task in a fast-paced environment.
-Following direction
-Ability to maintain a high degree of professionalism by remaining calm under pressure, treat the rest of the team fairly and be able to listen to the ideas, thoughts, and concerns of your coworkers
-Time management
-A self-starter with a positive attitude, good work ethic and a great sense of humour.
-Team player
-Able to work with minimum supervision.
-Food Safe and WHMIS an asset
Additional Benefits:
All staff are provided with free-of-charge accommodations (while still available) and one meal per day throughout the duration of the working season. Other meals will be available at cost recovery price. Boats are available to staff members during off-work hours free of charge (must only pay for gas).
Contact jtilton@adventuredestinations.ca if interested.
