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Reporting to the Executive Chef, the Line Cook is to exceed the expectations of our customers by ensuring that high quality food is prepared and provided for our customers and guests, while maintaining budgeted food and labor costs.
1. Ensure that all food products produced are of the utmost quality and appeal.
2. Lead the operation of the kitchen in the absence of the Executive Chef or Sous Chef.
3. Provide training, cross-training for kitchen staff.
4. Act as a liaison with other departments.
5. Maintain all occupational standards ie: Food Safe, WHMIS, Health and Safety Policies.
6. Assist with monthly inventories and maintain budgeted food cost.
7. Provide a creative and fun environment.
8. Assist with the creation and design of all menu and recipe standards, keeping cost guard up-to-date and accurate.
9. Coordinate work schedules to reflect the business needs as per Banquet Event Orders.
10. Attend all communication meetings.
11. Other relevant duties as assigned.
Skills, Knowledge and Abilities Required:
Strong multi-tasking abilities along with excellent communication and organizational skills.
Strong interpersonal skills and leadership ability.
Proven ability to manage multi-tasked assignments and work effectively as a team member.
Ability to work well under pressure and in changing situations.
Excellent motivational and coaching skills.
Able to maintain high standards of productivity and efficiency in the kitchen.
Ability to lead in a creative and fun environment.
Working Conditions:
Kitchen working conditions.
Standing, moving, bending.
Ability to lift up to 50 pounds.
Evening, weekend and holiday hours as required.
Experience, Training and Education (demonstrating requirements):
Minimum 6-18 months experience as a Line cook within a full service property is ideal.
Food Safe certification or Provincial equivalent.
Essential Skills
- Oral communication
- Working with others
- Job task planning and organizing
Transportation/Travel Information
- Public transportation is available
Cook Categories
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safe Certificate
Specific Skills
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
Work Setting
- Hotel
Security and Safety
- Criminal record check (abstract)
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