Line Cooks review the daily production sheets and prepare all necessary food items, while complying with all Alberta food safety regulations.

REQUIREMENTS

A minimum 3-4 years of cooking experience in at least two different kitchen departments (garde manger, banquets, al a carte, breakfast) is required in this position. A valid Food Handler’s certificate is required to work as a Line Cook.

Excellent interpersonal and communication skills are required for this role.

Line Cooks must be able to remain on their feet, both standing and walking, throughout their shift, be able to lift and carry up to 25 kg, be able to ascend and descend ladders, stairs, and ramps.

Experience working in a luxury hotel with comparable service and standards would be an asset.

DUTIES

The duties of this position include, but are not limited to:

• Reviewing the daily production sheets with the Chef de Partie and preparing the necessary food items.
• Adhering to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeping workstations clean and organized including refrigerators, freezers, countertops, and stove tops.
• Ensuring that station opening and closing procedures are carried out to the expected standard.
• Keeping overproduction and food waste to a minimum in order to reduce food cost expense.
• Ensuring that all food products are handled, rotated, labeled, stored, prepared, and served in accordance with government Food Safety Guidelines and reporting all deficiencies in the quality of food to the Chef de Partie in a timely manner.
• Working cooperatively as part of a team.
• Operating kitchen equipment as intended and following all manufacturers and safety guidelines and recommendations.
• Reporting all deficiencies in kitchen equipment to the Chef de Partie or Sous Chef in a timely manner.

Job Types: Full-time, Permanent

Salary: $21.50-$22.25 per hour