Job Order Detail

Description

The Atlas Hotel is scouting for a Line Cook to join our dynamic Banquet Kitchen Crew - the team that brings flavour, flair, and finesse to our on-site banquet and event spaces. At Atlas, we take pride in offering top-tier food, drinks, and serviceand our Food & Beverage division is searching for a cook who shares this commitment.

Primary Responsibilities Include:

Prepare and cook a variety of menu items for our event and banquet spaces.
Ensuring all dishes meet brand standards in taste, presentation, and consistency.
Assisting the Sous Chef in developing new menu items and specials based on seasonal ingredients and trends.
Maintaining inventory and records of food, supplies, and equipment.
Ensuring thorough cleaning and sanitization of the kitchen and work areas.
Adhering to all food safety and hygiene standards, including proper food storage and labelling.
Working closely with other kitchen staff to ensure smooth operation during service, particularly during peak times.
Prioritizing tasks and efficiently managing time during busy service periods.
Assisting with receiving and storing groceries and prepping food for future use.

Qualifications:

1 to 2 years of experience working in a professional kitchen environment, preferably with a banquet.
A strong familiarity with Saskatchewan cuisine staples.
Availability for weekday and weekend shifts, primarily evenings, late nights, and early mornings  independent transportation is required.
The ability to stay on your feet for extended periods.
Excellent skill in handling multiple tasks and working effectively in a high-pressure setting.
Fastidious attention to detail in both food preparation and presentation.
Flexible in adapting to new recipes, cooking techniques, and changes in kitchen procedures.
Great communication skills to ensure seamless coordination with both the back-of-house and front-of-house teams.
Completion of a culinary arts program or relevant certification is beneficial.