Cook

Watermark Beach Resort; Osoyoos; On-site; CAD 42,000 - 60,000; Full time

Job summary

Watermark Beach Resort in Canada is seeking a skilled Cook to support its culinary team. The role focuses on preparing high-quality food to order for guests, keeping the kitchen organized, and maintaining a positive, professional demeanor.

You will work across restaurant and banquet services, handle prep and station setup, assist with inventory and cost controls, and contribute to a safe, sanitary work environment.

Qualifications

• Minimum 2 years of line cooking experience.
• Certificate or Diploma in Cooking is an asset.
• Creativity, organization, and self-motivation are essential.
• Ability to work well under pressure as a supportive teammate.
• Able to stand for long periods and perform moderate lifting.

Responsibilities

• Assume daily responsibilities according to schedule and business needs.
• Prepare restaurant, banquet, and other food orders.
• Requisition food, beverages, and dry goods from storeroom.
• Check daily food requirements and complete prep checklist first thing on arrival.
• Maintain cleanliness of refrigerators, freezers, and work areas.
• Ensure equipment is sanitized and report maintenance.
• Control waste and portions and help manage food quality and cost using standard recipes.
• Assist with restaurant and banquet kitchen operations.
• Attend appropriate meetings.
• Other duties as required.

Skills

Line cooking

Fine dining knowledge

Creativity

Organization

Self-motivated

Work under pressure

Stand long periods

Lifting

Education

Certificate or Diploma in Cooking

Job description

OVERVIEW

Cooks are responsible for supporting the resort's culinary team. The primary duty of the Cook is to prepare high quality food to order for guests based on established guidelines, keep work area clean and organized and conduct his or her self in a positive professional manner.

DUTIES & RESPONSIBILITIES

• Assume daily responsibilities according to schedule and business needs.
• Preparation of Restaurant, Banquet and any other food requirements.
• Requisitioning of food, beverage and dry goods from the storeroom.
• Check daily food requirements and prepare them accordingly. Including Checking/initialing your Prep Checklist first thing when you arrive for your shift. This will give you a to-do list for your set up station. This must also be initialed by a chef on duty daily with a date.
• Ensure that refrigerators, freezers, working areas and kitchen are kept clean.
• Ensure that equipment is functioning, sanitized and that any maintenance is reported to Kitchen Management.
• Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory.
• Must never say no to a guest request without offering an alternative.
• Must comply with requests from departmental managers.
• Attend appropriate meetings.
• On a need bases: sweep, mop, wash down tables and general cleaning to ensure a clean and sanitary work place.
• Other duties as required
• Will assist with the restaurant kitchen as well as the banquet kitchen.

SKILLS & QUALIFICATIONS

• A minimum of 2 years' experience in line cooking and fair knowledge of fine dining
• Certificate or Diploma in Cooking would be an asset
• Creativity
• Organization
• Self-motivated
• Proven ability to work well under pressure as a supportive teammate
• Able to remain on your feet for long periods of time.
• Moderate lifting is required with in the kitchen.

Source: Hospitality Online