Cook - Winnipeg, Canada - Canad Inns

Canad Inns

Verified Company

Winnipeg, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Basic Function:

The primary purpose of the position is to efficiently act as a culinary artist. The Cook 1 is creative and cost-efficient within all Outlet or Banquet Kitchen's.

The Cook 1 will also prepare food for buffets, line a la carte and banquets, and assist with production of all salads and desserts.

The Cook 1 will create appealing, delicious dishes as per Canad Inns specs and standards. The Cook 1 may also assist Chefs with menu engineering. The Cook 1 will ensure all guests receive a dish with a quality presentation.

The Cook 1 may be required to complete job tasks related to the Food Service Receiver, Kitchen Steward and Buffet Attendant/Prep Cook position.

Key Accountabilities/Responsibilities:

Cook 1 & 2 Responsibilities:

Assist the Kitchen Stewards, Buffet Attendant/Prep Cook, Food Services Receiver as necessary;
Clean and maintain the work area throughout the shift;
Communicate all pertinent information to Culinary staff;
Distribute the menus to proper personnel;
Garnish each dish to look as visually appealing;
Inspect each plate and sign off for appearance and correctness;
Prepare plates according to guest desires and Canad Inns standards;
Wrap, label and date all food.

Cook 3 (Buffet Attendant/Prep) Responsibilities:

Adhere to all sanitation guidelines;
Answer all guest inquiries regarding food choices;
Anticipate and tend to all guest needs;
Assist with the development of cost control systems to reduce waste in food, supplies, and labour;
Assist the Cook as necessary;
Ensure "Hot Food is Hot & Cold Food is Cold".
Fulfill guest requests, avoiding serving excess portions;
Maintain and log temperatures: above 140F for hot and below 40F for cold.
Cook omelets, sauté stations, prepare cold buffet, banquet salads, platters, prep, dish up food and prep where required.

Kitchen Steward Responsibilities:

Adhere to all sanitation guidelines;
Assist the Cooks and Servers as necessary;
Dispose of waste;
Ensure all items are clean according to sanitation guidelines;
Maintain a clean and organized work area;
Monitor proper tank temperatures and chemicals;
Record all breakage;
Assist the buffet or line areas with required prep duties;
Clean and organize all storage areas; including assisting with receiving.
Sweep and mop storage area floors;
Label and identify product area (if needed).

Food Receiver Responsibilities:

Upon deliveries, visually inspect all products to ensure only quality products are received;
Confirm the items that you are receiving matches the invoice by recording a checkmark next to the reviewed area (item, quantity, date, location, description);
If you receive a poor quality or damaged product, do not accept the delivery. Return the product to the driver and inform the chef that the product could not be accepted;
Utilizing FIFO, unpack and disperse the items to their designated areas;
Keep all coolers, dry good areas and loading docks clean and free from debris;
Removal and disposal of all boxes and refuse;
Notify the cooks or the Souschef when products need to be used. Follow up to ensure the product is used.

Non-delivery day duties:

Assist the cooks, Kitchen Stewards and Buffet Attendant/Prep Cook with required duties;
Taking inventory, know Inventory control management systems particularly Optimum Control;
Assisting with month end inventories by counting and reviewing stock, accurate recording of numbers;
Work with Executive Chef to investigate inventory misses against theoretical food costs;
Equipment Maintenance, routine preventive maintenance and cleaning of food service equipment;
Clean and organize all storage areas;
Sweep and mop storage area floors;
Label and identify product area (if needed).

Competencies:

Able to work days, evenings and/or weekends;
Can acquire Criminal Background Check and Food Handler & WHMIS certificates;
Experience in short orders;
Formal or informal training and/or education;
Clean, with good hygiene habits;
Communicates effectively;
Detailoriented;
Multitasks efficiently;
Organized, accurate and reliable;
Prioritizes and works efficiently with limited supervision;
Professional attitude and expectations;
Positive and upbeat attitude and demeanor;
Recognizes and resolves problems quickly and efficiently;
Works in a team environment. Bend and stretch frequently;
Deal with loud noises, large crowds and potentially upset guests;
Handle a fastpaced environment;
Lift, balance and carry trays of up to 20 lbs during your shift;
Stand, walk and remain on feet and perform job duties for entire shift duration;
Work quickly and quietly.