First Cook (Resort Wide)

River Cree Resorts & Casino; City of Spruce Grove; On-site; CAD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dedicated First Cook to join their dynamic culinary team. In this exciting role, you will be responsible for preparing meals, maintaining kitchen cleanliness, and ensuring compliance with health standards. You will work in a fast-paced environment, contributing to an exceptional dining experience for guests. This position offers a competitive wage, excellent benefits, and the opportunity to work with a skilled management team. If you thrive in a collaborative setting and are passionate about culinary excellence, this is the perfect opportunity for you to shine.

Benefits

Competitive Wage

Excellent Benefits

Shuttle Service from West Edmonton

Circle of Service Program

Progressive Team Environment

Qualifications

• 4+ years of cooking experience in a high-volume environment required.
• Food Safe Certification is an asset.

Responsibilities

• Ensure compliance with Food & Beverage policies and local health regulations.
• Manage kitchen operations and maintain high sanitation standards.

Skills

Culinary Skills

Food Handling Knowledge

Communication Skills

Teamwork

Time Management

Problem-Solving Skills

Attention to Detail

Stress Management

Education

High School Diploma or Equivalent

Journeyman Papers or Equivalent Training

Job description

Overview

The First Cook is responsible for assisting in the preparation of all meals and ensuring the kitchen and dining areas are always clean and sanitary. They must be able to work fast yet diligently with a focus on consistency while open to direction.

Responsibilities

Operations/Property Management

• Ensures compliance with all Food & Beverage policies, standards, and procedures.
• Ensure all food is prepared and handled safely according to local health department regulations.
• Organize, coordinate, and participate in food production in the culinary department.
• Assign production and preparation levels based on projected business forecasts.
• Ensure that the daily products are pulled from the freezer and ready to use on a daily basis using par levels.
• Maintain a very consistent and standardized line setup and use production charts/function sheets to determine minimum quantities to be produced.
• Fill out dry store requisition and stock the food items accordingly.
• Ensure the station is well stocked during service and notify the culinary managers about any 86 products.
• Understand and maintain all standard recipes.
• Enforce policy to use recipe cards/used records and notify management of any substandard products.
• Follow proper handling and ensure food is cooked at the right temperature.
• Enforce HACCP standards when storing food items and practice clean as you go.
• Maintain high standards of sanitation and cleanliness in all refrigerators, freezers, and dry storage.
• Ensure all food is rotated using FIFO and all food products are dated and labeled at all times.
• Report any discrepancies relating to procedures, equipment functionality, and associate performance in the kitchen to management in a timely manner.
• Fill out appropriate documentation for refrigerators, freezers, cooking, cooling & holding food temperature logs using approved forms.
• Avoid food wastage in the kitchen and understand concepts of food cost control.
• Ensure a proper handover and closing down the station as per the standards.
• Create a daily feature and inspect all food products for quality before they are sold.
• Ensure that the associates in their respective stations are dressed in proper uniform and take breaks at appropriate times.
• Understand the 30 Essential Food Safety Checklists and follow them thoroughly.

Guest Satisfaction

• Understand brand strategy for actively promoting excellent customer service attributes.
• Ensure that the associates understand the guidelines and scores to improve guest satisfaction.

Human Resources

• Provide support and on-the-job training for new hires to successfully perform their jobs.
• Communicate and provide performance feedback and commendations.
• Establish an open and collaborative relationship with the associates and the managers.
• Develop and mentor hourly associates to retain talent within the department.

Financial Management

• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Understand the impact of kitchen operations on the overall hotel financial goals; educate staff on details as appropriate.

Other

• Look out for the safety of yourself and co-workers and follow all Health and Safety requirements in the workplace.
• Perform other duties as assigned to meet business needs.

Qualifications

• A high school diploma or equivalent preferred.
• Minimum four years of cooking experience in a high-volume environment required.
• Journeyman papers or equivalent training/experience preferred.
• Food Safe Certification is an asset.
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation.
• Extensive knowledge of food handling and sanitation standards.
• Previous first cook experience is an asset.
• Ability to handle stress in a fast-paced environment.
• Strong communication skills.
• Team player.
• Attention to detail is necessary.
• Must be able to work flexible shifts.
• Effective decision-making skills.
• Strong problem-solving skills.
• Time management and organizational skills.
• Ability to work in a fast-paced environment and motivate peers.

The schedule for this position may vary and would require the ability to work shift work, late nights, weekends, and holidays.

WE OFFER

• A competitive wage and excellent benefits.
• Shuttle service from West Edmonton location.
• All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service.
• An opportunity to work within a progressive, exciting team environment.
• An opportunity to work with a skilled Management team.