Full Time Intermediate Line Cook (Dinner)

Best-Western-Plus-Okotoks-Inn-; Okotoks; On-site; CAD 25,000 - 30,000; Full time

Job summary

Best Western Plus Okotoks Inn is seeking a Full Time Intermediate Line Cook for Dinner service at Haven Lobby Bar in Okotoks, AB. The role centers on independently preparing and cooking dinner in a small kitchen, ensuring quality, safety, and timely delivery.

You must be able to work evenings and weekends, maintain high standards, and coordinate with front-of-house while keeping dishes and work zones clean and organized.

Qualifications

• Previous cooking or line cook experience is required.
• Experience in a restaurant, lounge, pub, or small kitchen is preferred.
• Ability to work independently and manage dinner service.
• Strong organizational skills and attention to food safety.
• Willingness to work mornings/evenings, weekends and holidays.

Responsibilities

• Prepare and cook dinner items per established recipes and standards.
• Manage the kitchen during service and ensure timely orders.
• Maintain quality, portions, presentation and taste.
• Coordinate with front-of-house for timing and special requests.
• Close and clean the kitchen, sanitize surfaces, and store food properly.

Skills

Line cook experience

Independent cooking

Food safety knowledge

Kitchen organization

Stamina for long shifts

Job description

Full Time Intermediate Line Cook (Dinner)

• Okotoks AB
• Full-Time
• $18 - $22/hourly

Job Description

Full Time Intermediate Line Cook – Haven Lobby Bar

Haven Lobby Bar is the heart of the guest dining experience at the Best Western Plus Okotoks. We are currently seeking a dedicated and passionate Cook to join our culinary team. This role is essential in delivering high-quality meals and ensuring our hotel guests enjoy an exceptional dining experience from start to finish.

Position Summary

The Intermediate Line Cook is responsible for independently preparing and cooking dinner service at Haven Lobby Bar in a small-kitchen environment. This position requires the ability to work independently, manage food preparation and cooking, maintain food quality and consistency, and ensure orders are completed in a timely manner. The successful candidate must be dependable, organized, efficient, and capable of managing the kitchen during evening service without direct supervision.

Key Responsibilities

Preparation and Cooking

• Independently prepare and cook menu items according to established recipes and presentation standards.
• Manage the kitchen during food service, ensuring orders are prepared accurately and in a timely manner.
• Organize and complete food preparation before service, including washing, cutting, portioning, and preparing ingredients.
• Ensure all food is cooked to appropriate temperatures and served safely.
• Maintain consistent food quality, portion sizes, presentation, and taste.
• Coordinate orders and communicate with front-of-house staff regarding timing, special requests, and menu availability.
• Monitor food supplies and notify management when ingredients are running low.
• Follow recipes and established procedures while maintaining efficient kitchen operations.
• Maintain a clean and organized workstation throughout service.

Dishwashing and Cleaning

• Wash and sanitize dishes, cutlery, pots, pans, and kitchen utensils.
• Operate the commercial dishwasher safely and efficiently.
• Keep the dishwashing area clean, organized, and stocked with necessary supplies.
• Clean and sanitize kitchen surfaces, counters, sinks, and food preparation areas.
• Clean kitchen equipment and appliances as required.
• Sweep and mop floors, remove garbage and recycling, and maintain clean waste disposal areas.
• Complete all required closing cleaning duties and ensure the kitchen is ready for the next shift.
• Follow proper food storage, labeling, dating, and rotation procedures.
• Monitor food freshness and minimize waste.
• Complete opening, closing, temperature-monitoring, and cleaning checklists as required.
• Report equipment concerns, supply shortages, and maintenance issues to management.
• Perform other related duties as assigned.

Health, Safety and Sanitation

• Follow Alberta food safety requirements and established food handling procedures.
• Maintain proper personal hygiene and wear appropriate work attire.
• Use kitchen equipment and cleaning chemicals safely.
• Follow workplace health and safety procedures.
• Report unsafe conditions, equipment malfunctions, and food safety concerns promptly.

Qualifications and Skills

• Previous cooking or line cook experience is required, with the ability to prepare and cook menu items independently.
• Experience working in a restaurant, lounge, pub, or small commercial kitchen is preferred.
• Ability to manage food service without direct supervision.
• Strong organizational skills and the ability to prioritize tasks.
• Knowledge of food safety, sanitation, and safe food storage practices.
• Ability to work efficiently while maintaining food quality and consistency.
• Dependable, punctual, and able to work independently.
• Ability to stand for extended periods, bend, lift, and perform repetitive tasks.
• Availability to work mornings or evenings, weekends, and holidays as required.

Working Conditions

• Work takes place in a small commercial kitchen supporting a lobby bar and dining operation.
• The position involves independent dinner service, food preparation, dishwashing, and kitchen closing duties.
• Work involves prolonged standing, repetitive movements, bending, lifting, and exposure to heat, moisture, and cleaning products.
• Evening shifts are required, with additional shifts as business needs dictate.

Performance Expectations

The successful candidate is expected to independently manage dinner preparation and cooking, ensure timely and consistent food service, maintain high standards of cleanliness and sanitation, complete dishwashing and closing duties, and contribute to the smooth and professional operation of Haven Lobby Bar.

The employee is responsible for ensuring that dinner service is completed efficiently and that the kitchen is properly cleaned and closed at the end of the shift.