Cook

The Lobby Restaurant & Lounge is located at the Pier Hotel in North Vancouver, just steps away from the Seabus Terminal in North Vancouver Historic Shipyard district.

Every memorable dining experience at The Lobby Restaurant begins with our culinary team’s commitment to safe, efficient operations and exceptional cuisine.

Summary of Responsibilities:

Reporting to the Chef and Sous Chef, or chef de Partie responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Prepare and service all food items for a la carte and/or buffet menus according to hotel recipes and standards

• Actively share ideas, opinions and suggestions in daily shift briefings

• Maintain proper rotation of product in all chillers to minimize wastage/spoilage

• Have full knowledge of all menu items, daily features and promotions

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow kitchen policies, procedures and service standards

• Follow all safety and sanitation policies when handling food and beverage

• Other duties as assigned Please note actual hours worked will fluctuate based on business needs. Qualifications:

• Previous experience in the Culinary field required

• Journeyman’s papers or international equivalent an asset

• Diploma Certification in a Culinary discipline an asset

• Strong interpersonal and problem solving abilities

• Highly responsible & reliable

• Ability to work well under pressure in a fast paced environment

• Ability to work cohesively as part of a team

• Ability to focus attention on guest needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift

• Frequent lifting and carrying up to 50 lbs

• Occasional kneeling, pushing, pulling

• Occasional ascending or descending ladders, stairs and ramps