First Cook

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KEY RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis. 

• Maintain and strictly abide by Provincial/Federal sanitation/health regulations and hotel requirements. 

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. 

• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. 

• Meet with Chef De Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 

• Complete opening duties: 

- Set up work station with required mise en place, tools, equipment and supplies according to standards. 

- Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. 

- Check production schedule and pars. 

- Establish priority items for the day. 

- Inform the Chef De Partie/Sous Chef of any supplies that need to be requisitioned for the day's tasks. 

- Transport supplies from the storeroom and stock in designated areas. 

- Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. 

- Start prep work and production of items needed for the day. 

- Record Daily Fridge/ Freezer temperatures in accordance to the HACCP. • Select, clean and prepare meat, seafood and vegetables. 

• Handle seafood according to HACCP/Provincial and Federal health regulations. 

• Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards. 

• Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift. • Prepare and produce Sauté, Grill & Sauce from the menu items for designated Food & Beverage outlets. 

• Prepare all dishes following recipes and yield guides, according to department standards. 

• Inform the Chef De Partie /Sous Chef of any shortages before the item runs out. 

• Communicate any assistance needed during busy periods to the Chef De Partie /Sous Chef to ensure optimum service to guests. 

• Inform Chef De Partie /Sous Chef of any excess items that can be used in daily specials or elsewhere. 

• Maintain proper storage procedures as specified by Health Department and hotel requirements/HACCP 

• Minimize waste and maintain controls to attain forecasted food cost. 

• Disinfect and sanitize cutting boards and worktables. 

• Transport empty, dirty pots and pans to the pot wash station. 

• Assist Stewards in order to make clean up a more efficient process. 

• Breakdown work station and complete closing duties according to department standards: 

o Return all food items to the proper storage areas. 

o Rotate all returned product following the First In First Out system 

o Wrap, cover, label and date all items being put away. o Straighten up and organize all storage areas. 

o Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves according to HACCP. 

o Return all unused and clean utensils/equipment to the specified locations. 

o Turn off all equipment not needed for the next shift. 

o Restock items that were depleted during the shift. 

o Review status of work and follow-up actions required with the Supervisor before leaving. 

• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. 

• All other duties as required

CRITICAL SKILLS & QUALIFICATIONS 

• Experience: Minimum 2-3’ years experience as a Line Cook at a 4 or 5 star hotel or restaurant.

• Education: High school diploma; culinary certification preferred.

•General Skills: knowledge of food handling (Food Safe certificate). Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Must have experience in all aspects of the kitchen including basic pastry skills.

• Technical Skills: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

• Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: FoodSafe certification

Full Time status does not denote guaranteed hours. Assignment of hours is subject to business demand.

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Others

• While this is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

The pay scale for this position is between $37/hour. This is the pay range for this position that the Hotel reasonably expects to pay.