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