Hotel - First (Line) Cook - Calgary, Canada - Grey Eagle Resort & Casino

Grey Eagle Resort & Casino

Verified Company

Calgary, Canada

1 week ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Hotel - First (line) Cook

Company Bio

Come... Enjoy... Work in a fast paced, dynamic environment. Located on the Tsuut'ina First Nation, Grey Eagle Resort & Casino is Calgary's number one entertainment facility. We are looking for talented, energetic and motivated individuals to join our diverse workforce We offer competitive salaries, benefits and opportunities to grow your career.

Position Overview:

Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Chef de Partie, the First Cook is responsible for preparing and serving a multitude of hot and cold menu items that are featured within Grey Eagle Resort & Casino.

They are responsible for preparing assigned food items and must follow the recipes and the portion control guidelines set by the Resort & Casino.

The Line First Cook must be capable of working quickly and consistently.

They must possess basic cooking skills and must understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, fryers, steamers food processors and slicers.

First Cooks will work in various positions on the line, during the course of their shift.

This position requires that all necessary precautions are taken to protect and ensure that safe work practices are adhered to.

This position involves frequent standing and walking as well as lengthy periods of concentration when preparing orders. This position also requires some leadership qualities to assist with development of Prep Cooks and Kitchen Helpers when required.

Education and Experience:

3years ongoing experience in a first cook's position with practical handson knowledge and experience of large size foodservice operations, including broiler, fryer, hot and cold food preparation.
Specific Hotel food and beverage operational experience would be an asset with a basic understanding of inventory control and food cost practices and procedures.
A Post Secondary education in a recognized Hospitality or Culinary Management program would be an asset.

Knowledge, Skills and Abilities:

Ability to work and thrive in a culturally diverse team oriented environment, and be able to function independently at times.
Ability to take direction and be responsible for their actions.
Consistently pay attention to detail
Ability to work in a noisy fast paced environment.
Ability to work in a physically demanding area and be familiar with a highvolume, fastpaced, multitasking environment.
Must be available for shiftwork, be able to stand for long periods of time, and to perform repetitive motions at times.
May require lifting weight of up to approximately 50 lbs.

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We thank all applicants, however, only those considered for an interview will be contacted.
No phone calls please.