Fantasyland Hotel First Cook

West Edmonton Mall Property Inc. (West Edmonton Mall and Fantasyland Hotel); Edmonton; On-site; CAD 45,000 - 65,000; Full time

Job summary

West Edmonton Mall Property Inc. seeks a First Cook to oversee day-to-day kitchen operations under the guidance of the Executive Chef, Sous Chef and Chef de Partie. You will ensure hotel standards are met, control costs, and lead a team across outlets to deliver quality cuisine.

You will maintain sanitation, manage inventory, train staff, and stay current with industry trends while upholding company standards and policies.

Qualifications

• A minimum of 3 years food service management experience.
• Canadian Journeyman or Red Seal Cook certification.
• Excellent knowledge of all aspects of food preparation.
• Must possess good interpersonal and communication skills.
• Strong passion for cooking and constant drive to improve skills.
• Basic knowledge of food and beverage operations including food and labour controls.
• Good working knowledge with staffing, setup functions and waste control.

Responsibilities

• Ensuring hotel standards with respect to food service are met or exceeded.
• Control portions, presentation, and wastage across outlets.
• Maintain sanitation procedures per Alberta health standards.
• Maintain open communication with associates and supervisors.
• Ensure kitchen equipment is properly maintained and functioning.
• Ensure adequate food demands are met and inventories are conducted.
• Meet with supervisor to discuss concerns relating to food service.
• Maintain par stocks at proper levels and conduct monthly inventories.
• Train new staff and retrain as needed.
• Keep abreast of cooking trends through journals and publications.
• Lead by example and uphold company standards.

Job description

Under the guidance of the Executive Chef, Sous Chef and Chef de Partie, the First Cook is responsible for the day to day operations of all the food service within that kitchen. Challenged with ensuring that all hotel standards are met or exceeded, and all costs are kept within the perimeters set down by the Executive Chef.

Primary Responsibilities

• Ensuring that all hotel standards with respect to food service are met or exceeded.
• Ensuring proper portion and presentation control and control wastage in all outlets.
• Maintaining proper sanitation procedures in accordance with Alberta health standards.
• Maintaining open line of communication with all associates.
• Ensuring maintenance of kitchen equipment is in working order.
• Ensuring adequate food demands are met.
• Meeting with direct supervisor to keep apprised of all concerns regarding the food service.
• Ensuring that par stocks are at the proper levels.
• Conducting monthly inventories on all food products and small wares.
• Training new staff and re-train current staff as needed.
• Keeping current on all trends in the cooking field through trade journals and publications.
• Ensuring all company standards are met and lead by example.
• Other duties as required.

Desired Qualifications

• A minimum of 3 years food service management experience.
• Canadian Journeyman or Red Seal Cook certification.
• Excellent knowledge of all aspects of food preparation.
• Must posses good interpersonal and communication skills.
• Strong passion for cooking and constant need to improve this skill set.
• A beginning knowledge of food and beverage operations including food and labour controls.
• Good working knowledge with regards to staffing, set up functions and waste control.

Terms Of Employment

• This is a full-time position that is required to work days, evenings, weekends and holidays.
• Must be able to pass a basic security clearance.