Job Order Detail

Description

Working closely with the Lead Cook at Thompson's Resort, the Line Cook will contribute to the successful operation of the restaurant by preparing menu items and plating dishes for resort guests according to restaurant menu and preparing meals for the resort staff. The Line Cook must be able to work breakfast, lunch, and supper service.

Areas of Responsibilities
Prepare menu items following specific menu guidelines.
Follow proper plate presentation for menu items.
Operate large-volume cooking equipment such as deep fryers, grills, pizza ovens, etc.
Clean food preparation areas, cooking surfaces and utensils, wash dishes
Maintain the health, safety and sanitary standards in the kitchen.
Receiving of grocery orders and ensuring they are stored properly (freezer, dry storage, etc.) and that stock is rotated.
Participate in the planning and preparation of large catered events.
Skills and Abilities needed
Proven success in a team environment
Ability to multi-task in a fast-paced environment.
Following direction
Ability to maintain a high degree of professionalism by remaining calm under pressure, treat the rest of the team fairly and be able to listen to the ideas, thoughts, and concerns of your coworkers
Time management
A self-starter with a positive attitude, good work ethic and a great sense of humour.
Team player
Able to work with minimum supervision.
Food Safe and WHMIS an asset

Additional Benefits
All staff are provided with free-of-charge accommodations (while still available) and one meal per day throughout the duration of the working season. Other meals will be available at cost recovery price. Boats are available to staff members during off-work hours free of charge (must only pay for gas).

Contact jtilton@adventuredestinations.ca if interested.