Cook

Touchmark; Edmonton; On-site; CAD 30,000 - 45,000; Part time

Job summary

Touchmark in Edmonton seeks a Line Cook who values creativity and work-life balance. This role involves collaborating with the Executive Chef to deliver outstanding food and hospitality while ensuring kitchen standards and food safety. Ideal for passionate culinary professionals looking for part-time hours.

Qualifications

• Willingness to work holidays and weekends.
• Strong passion for excellent food and hospitality.

Responsibilities

• Attend culinary meetings and uphold Touchmark Gold Standards.
• Ensure food is prepared and served at appropriate temperatures.
• Respond effectively to customer needs.

Skills

Culinary skills

Food safety knowledge

Team collaboration

Job description

If you thrive on being a part of a culinary team but wish you could retain creative freedom and have a great work-life balance, we’d like to talk to you about joining Touchmark at Wedgewood as a Line Cook.

We are currently looking for someone who has a flexible schedule and is just looking for a few additional hours each week. You must be willing to work holidays and weekends as scheduled.

In this role, you will have responsibilities such as educating servers and residents about the secrets of each meal. You will help the Executive Chef build a team dedicated to great food and relationships, develop personal relationships, and ensure that each team member understands all aspects of cooking, food preparation, and presentation. Your passion for excellent food and outstanding hospitality will be the "extra" that makes our community stand out!

Position Responsibilities include but are not limited to the following:

1. Attend Stand-Up Meetings and Culinary Planning Meetings.
2. Hold self and others accountable for meeting the Touchmark Gold Standards.
3. Check the kitchen for sanitation and regulatory standards.
4. Ensure production numbers are being filled out regularly on the template form provided by your Executive Chef.
5. Follow all printed recipes, production sheets, and prep / pull sheets provided daily by your Executive Chef.
6. Ensure temperature logs are filled out and food is cooked and served at appropriate temperatures.
7. Respond quickly and effectively to customer needs and complaints.