Line Cook

Pomeroy Lodging; Richmond; On-site; CAD 30,000 - 60,000; Part time

Job summary

An established industry player is seeking a dedicated Line Cook to join their culinary team. This part-time role offers the opportunity to create inspired dining experiences while upholding the highest standards of quality and guest service. You will be responsible for planning and organizing food preparation, assisting with menu management, and maintaining a safe and clean work environment. With personal and professional growth opportunities, this position is perfect for those looking to advance their culinary career in a supportive atmosphere. If you are passionate about food and committed to excellence, this role is for you.

Benefits

5 Personal Days After 90 Days

Growth and Development Opportunities

Mental Health Resources

Pomeroy Stay Travel Program

Qualifications

• 1+ years of related cooking experience required.
• Health and Safety consciousness is crucial for maintaining a safe work environment.

Responsibilities

• Plan and organize food preparation for a la carte and buffet menus.
• Assist Executive Chef with menu ordering and inventory management.
• Ensure cleanliness and maintenance of work areas and equipment.

Skills

Culinary Skills

Health and Safety Awareness

English Proficiency

Education

Journeyman's Papers or Equivalent

Valid FoodSafe Certification

Diploma in Culinary Discipline

Job description

Line Cook

$19.26 per Hour

Part-Time Opportunities

Our Benefits include:

• Personal days: 5 per year after 90-days of employment
• Growth and development opportunities, both personal and professional
• Mental Health resources at no cost to the employee
• Pomeroy Stay Travel Program

Summary

Join the Fort St. John (FSJ) Chances Casino team. FSJ is the largest city in the Northeast Region of BC, situated on the Alaska Highway; its population is 21,000. It offers a great variety of cultural, leisure, and outdoor experiences.

In this role, you will work to support a team of culinary professionals in creating inspired and memorable dining experiences for our guests. You will execute a culinary program that matches the brand experience, ensuring the quality delivered every time and making decisions focused on upholding the highest standards in guest service.

Duties and Responsibilities:

• Plans and organizes the culinary team in the preparation of food items. Ensure consistency in the practice of all food items for a la carte and buffet menus according to recipes and standards.
• Assists Executive Chef with menu ordering, inventory, and daily production planning.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment strictly to Health and Safety SOP. Is conscious and actively involved in maintaining a safe work environment for all team members.
• Follow kitchen policies, procedures and service standards and gives direction to the culinary team.
• Maintains complete knowledge of all menu items, daily features and promotions. Can manage quality standards from creation to table service.

Skills, Knowledge, & Abilities Required:

• One or more years of related cooking experience.
• Proficient English skills.
• Must be highly Health and Safety conscious and dedicated to maintaining a safe work environment.

Education & Experience:

• Journeyman's papers or international equivalent is a strong asset.
• Valid FoodSafe certification or advanced (Level 2) Food Safety certification is preferred.
• Diploma Certification in a Culinary discipline is an asset.