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COOK

 

Department: Food and Beverage, various outlets

Reporting to: Executive Chef and Sous Chef

Start Date: Various start dates, late October, November and early December, January (weather dependent)

Accommodation: Discretionary

           

Description

Cooks provide an outstanding experience for our guests by ensuring food is portioned, tasty, and presented in a visually appealing way that meets the needs and expectations of our guests. This is a physically demanding position that requires manual labour and standing for long periods of time in a fast-paced environment.

 

Essential Functions

  • Provide excellent guest service
  • Ability to read and interpret cooking reference materials including recipes
  • Clean and prepare all types of food, using proper equipment, techniques, and portion size
  • Identify, label, date, and store meats, poultry, seafood, pasta, starches, dairy products
  • Serve food to correct taste, temperature, timing as per standards set
  • Maintain food safety/HACCP logs and record food wastage
  • Maintain general cleanliness of kitchen and equipment
  • Other duties as assigned

 

Experience/Requirements

  • Passion for providing outstanding guest service
    • Basic cooking knowledge is an asset
    • Willingness to learn a new skill
  • Energetic and self-motivated
  • Excellent communication, time management and team work skills
  • Able to use specialized kitchen equipment and interpret recipes
  • Safety and WHMIS training is an asset