Line Cook - 1st Cook (Day Shift)

Grey Eagle Resort & Casino; Calgary; On-site; CAD 36,000 - 54,000; Full time

Benefits offered by this job

Competitive salaries

Benefits

Opportunities to grow your career

Job summary

Grey Eagle Resort & Casino in Calgary seeks a Line Cook to prepare hot and cold menu items under supervision, following recipes and portion controls. You will work quickly on the line, using grills, ovens, fryers and related equipment, while maintaining safety and cleanliness.

The role requires basic cooking skills, the ability to work in a high-volume, noisy kitchen, and occasionally mentor Prep Cooks. Experience in large-scale foodservice and knowledge of inventory and food cost are assets.

Qualifications

• 3 years of line cook experience in large-scale foodservice.
• Casino food & beverage ops experience is a plus.
• Post-secondary hospitality or culinary management education is an asset.
• Set up station and follow recipes/portion guidelines.
• Knowledge of inventory control & food cost practices is a plus.

Responsibilities

• Prepare and serve hot and cold menu items as assigned.
• Follow standard recipes, portion controls, and presentation guidelines.
• Set up and maintain a clean, organized station throughout the shift.
• Plate and present dishes according to Chef guidance and standards.
• Mentor Prep Cooks and Kitchen Helpers when required.
• Adhere to safety, sanitation, and licensing requirements.

Skills

Line cook experience

Food safety

Knife skills

Team player

Leadership potential

Education

Hospitality/Culinary Management program

Tools

Grills

Ovens

Deep fryers

Job description

Come... Enjoy... Work in a fast paced, dynamic environment. Located on the Tsuut'ina First Nation, Grey Eagle Resort & Casino is Calgary's number one entertainment facility. We are looking for talented, energetic and motivated individuals to join our diverse workforce! We offer competitive salaries, benefits and opportunities to grow your career.

Position Overview

Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor the Line Cook is responsible for preparing and serving a multitude of hot and cold menu items that are featured within Grey Eagle Casino. They are responsible for preparing assigned food items and must follow the recipes and the portion control guidelines set by the Casino. The Line Cook must be capable of working quickly and consistently. They must possess basic cooking skills, and must understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, fryers, steamers food processors and slicers. Line cooks will work in various positions on the line, during the course of their shift. This position requires that all necessary precautions are taken to protect and ensure that safe work practices are adhered to. This position involves frequent standing and walking as well as lengthy periods of concentration when preparing orders. This position also requires some leadership qualities to assist with development of Prep Cooks and Kitchen Helpers when required.

Education And Experience

• The incumbent will have 3 years ongoing experience in a line cook's position with practical hands on knowledge and experience of large size foodservice operations, including broiler, fryer, hot and cold food preparation.
• Specific Casino food and beverage operational experience would be an asset with a basic understanding of inventory control and food cost practices and procedures.
• A Post Secondary education in a recognized Hospitality or Culinary Management program would be an asset.
• Reports to the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor
• Set Up and Prepare Station: The Line Cook must set up their station for their shift by bringing all food items and containers to the line that they will need for servicing in the duration of their shift. Sometimes, they will be asked to prepare items for another station or a special event.
• Cooking and Preparing: Using grills, griddles, deep fryers, ovens, stoves or other equipment, the cook prepares and/or assembles the orders according to standard recipe directions. They are responsible for knowing cooking techniques required to bring out the desired flavors in the foods and to prepare them to proper temperature and doneness. When preparing dishes, the line cook must work at the same pace as the other cooks to make sure everything is finished at the same time, focusing on accuracy, presentation, cleanliness and timing.
• Plating and Presentation: The Line Cook is required to plate the food prepared and arrange it in an appealing way according to presentation standards set by the Chef and standard recipe card.
• Maintain and Clean Station: A line cook must always maintain their own work station, and sometimes the stations of other cooks on any given shift. This means periodically restocking food and supplies, and making sure the stations are sanitary, safe and well-organized. At the end of a shift, the line cook will be required to clean and organize food prep and storage areas.
• General Duties: The line cook also will work with chefs when called upon, they may also be asked to clean kitchen equipment, organize produce delivery, train a new cook and complete inventories as required. They should expect to stand all day and work long hours in a hot and crowded space. Line cooks must know and follow sanitary food handling procedures.
• The Line Cook is required to develop and maintain positive workplace relationships with all other Casino employees and customers whom they come in contact with
• Ensure all AGLC, Casino and other provincial or federally mandated laws, policies and procedures are stringently adhered to at all times

Knowledge, Skills And Abilities

• Ability to work and thrive in a culturally diverse team oriented environment, and be able to function independently at times.
• Ability to take direction and be responsible for their actions.
• Consistently pay attention to detail
• Ability to work in a noisy fast paced environment.
• Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking environment.
• Ability to mentor and train new staff
• Must be available for shift-work, be able to stand for long periods of time, and to perform repetitive motions at times.
• Must be aware of and able to work in a smoking environment
• May require lifting weight of up to approximately 50 lbs.

• Priority will be given to Tsuut'ina Nation members.