Line Cook

Responsible for preparing food for the restaurant and all banquet functions. You must have a high standard of quality control for food preparation and ensure all food sent out is of the highest quality.  

·        Always start shift 10 minutes early to be updated on days work

• Check with the Chef /Sous Chef on arrival of daily specials offered in the dining room.
• Verify with the Chef/Sous Chef which duties need to be done in priority
• Responsible to inform the Chef /Sous Chef of any items not available or questionable
• Preparing soups short order cooking according to recipes provided
• Make sure fridges are cleaned and product is properly labeled
• Responsible for closing kitchen duties (i.e. turning equipment off, properly store product in the refrigerators or freezers, make sure store rooms are locked, etc.)
• Responsible to the cleanliness of kitchen, your station, and the fridges
• Verify that the plates, bowls, etc. have been placed in warmer and that the warmer is on
• Communicate any maintenance problems or deficiencies to your supervisor or the Maintenance department
• Check your schedule before leaving to ensure you know when you’re working
• Be aware of and adhere to all policies stated in the employee handbook
• Required to work in a safe manner and abide by the hotel’s health & safety policy
• Assist in any other areas when called upon
• Perform all other duties as requested by the Chef/Sous Chef

The above areas of responsibility are not all inclusive and may be amended from time to time

• Completion of a two year community college diploma an asset
• A minimum of 2 years cooking experience, preferably in a fine dining restaurant
• Exposure in a banquet operation preferred
• Good interpersonal and communication skills
• Must posses the ability to communicate effectively within a diverse team environment
• Ability to work effectively and collaboratively in a multi-cultural environment with co-workers, managers, and guests
• Able to read, write and speak English fluently
• Must be able to work days, nights, weekends, and special holidays.
• Ability to cope with pressure
• Chef qualification papers an asset