Line Cook - Red Deer, Canada - Red Deer Resort & Casino

Red Deer Resort & Casino

Verified Company

Red Deer, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

_A HOTEL WITH THE FREEDOM OF STYLE_
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Located in the heart of Central Alberta, the Red Deer Resort & Casino is the ideal place to grow your career in hospitality while providing excellent and personalized service to our guests while working within a positive team environment.

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Summary

Under the direction of the
Executive Chef, the
Line Cook is responsible for, including but not limited to, the preparation of high-quality food in a timely, efficient, sanitary and consistent manner.

The Line Cook works in a fast-paced, high-pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively.

This position must have superior time management and multitasking skills, as well as the ability to prioritize tasks with mínimal supervision.

Essential Duties and Responsibilities

Responsible for the daily preparation of food items to designated areas of the kitchen
Set up of workstation in accordance with restaurant guidelines
Prepares food items, follows recipes, portion controls and presentation specifications as set by the restaurant, Sous Chef and/or Executive Chef
Restock items, clean and maintain workstation
Assist with the cleaning, sanitation and organization of the kitchen, walkin coolers, and all other storage
Ensure quality and safety of food complies with standard and sanitary measures; including sweeping of floors, cleaning of surfaces, proper coverage and storage of food items according to standards and procedures
Work at a consistent and efficient pace, ensuring timely preparation of all meals are completed
Following proper reporting procedures for accidents and incidents to ensure followup and prevention of accidents or injury while following Occupational Health and Safety Legislation
Reports any infraction in the food services department policies and procedures
Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients
Must follow all Occupational Health and Safety guidelines at all times.
Ensure stations are stocked and clean, reporting any maintenance issues as they arise
Maintain a positive and professional approach with coworkers and customers
Other duties or tasks assigned by the Executive or Sous Chef.

Education, Qualification and Requirements

Minimum one year of culinary experience in a highvolume, fullservice restaurant or hotel
Experience in the Hotel Industry is an asset.
1 to 2year Degree or Diploma in Hospitality/F&B; related experience and/or training; or equivalent combination of education and experience
Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling in required
Excellent organizational skills
Effective communication skills, both written and oral
Excellent work ethic; driven, organized, dependable, flexible, available to pick up or volunteer for shifts as required to maintain operational requirements
Must be fluent in English, both written and oral
Physically able to perform duties of position including but not limited to:
Standing for long periods of time with intermittent walking at times
Frequently lifts and/or carries up to 50 pounds
Continual use of manual dexterity and gross motor skills with frequent use of bimanual dexterity and fine motor skills
Ability to reach hands and arms in any direction and kneel, bend at the wait with repeated stooping
As a condition of employment, associates are to have a criminal record check prior to their first day of work

Work Environment

Able to stand and walk repeatedly over the course of a shift
Ability to tolerate exposures to heat, cold and water
Ability to work in a noisy and distracting environment.
The employee must frequently lift and/or move up to 50 pounds.
While performing the duties of this job, there may be stooping, kneeling, bending, reaching and crouching
Regularly exposed to, including but not limited to, hazardous situations and conditions that produce cuts or minor burns.

Hours of Work

The hours of work for this position will vary depending on operational requirements but will include early morning, evening and late night, as well as weekends and holidays.