Line Cook

Holiday-Inn-Ottawa-Downtown---Parliament-Hill; Ottawa; On-site; CAD 25,000 - 36,000; Full time

Job summary

Holiday Inn Ottawa Downtown - Parliament Hill is seeking a dedicated Line Cook to prepare food to exact specifications and set up stations for menu execution in The Porch Restaurant. You will play a key role in delivering quality meals and contributing to guest satisfaction.

The role requires cooking experience, knowledge of various methods and equipment, and the ability to work days, evenings and weekends. Culinary school diploma is a plus.

Qualifications

• Proven cooking experience.
• Strong understanding of cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Culinary school diploma is an asset.

Responsibilities

• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in cooperation with the rest of the kitchen staff.
• Follow instructions from executive or sous chef.
• Clean up station and manage leftovers safely.
• Stock inventory appropriately.
• Ensure food comes out high quality, on time and in balance.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Work days, evenings and weekends as required.

Skills

Proven cooking experience

Cooking methods & equipment knowledge

Accuracy and speed

Familiar with industry best practices

Education

Culinary school diploma

Job description

Holiday Inn Ottawa Downtown - Parliament Hill, Ottawa, ON, CA

Salary Range: $22.27 To $22.27 Hourly

The Porch Restaurant at Holiday Inn Ottawa Dwtn is looking for a professional, dedicated and reliable Line cook to prepare food to exact specifications and to set up stations for menu. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

DUTIES & RESPONSIBILITIES:

• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Can be able to work days-evening and weekends

MINIMUM QUALIFICATIONS AND SKILLS:

• Proven cooking experience
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Culinary school diploma is an asset