Line Cook (Winter)

Panorama Mountain Resort; Panorama Mountain Village; On-site; CAD 42,000 - 65,000; Full time

Job summary

Panorama Mountain Resort in British Columbia is seeking a Line Cook to support multiple kitchen stations in a high-volume resort operation. The role requires ability to work unattended, basic prep, deep fry, and salad preparation, reporting to the Sous Chef, and maintaining a clean, organized workstation.

You will monitor food preparation and storage, follow the recipe manual for portion control, and ensure dishes leaving the kitchen are accurately billed or requisitioned.

Qualifications

• Basic kitchen experience required.
• Experience on multiple stations in a multi-outlet operation.
• Basic knowledge of catering/conventions operations.
• Strong communication, energetic and people skills.

Responsibilities

• Monitor all food in preparation and storage daily, to avoid spoilage.
• Follow recipe manual guide strictly to achieve consistency in portion and taste.
• Prepare sufficient food quantities to meet business demands.
• Ensure that each item leaving the kitchen has been accurately billed or requisitioned.
• Achieve high standards of taste and presentation in each dish.
• Treat each dish as if you were serving it to your family (take pride)
• Work with a sense of fun and animation in order to contribute to the guest experience.
• Ability to work some hot stations of the kitchens of the resort.
• Constantly push personal skills forward
• Dedication to the highest quality with every plate leaving the kitchen
• Proficiently set the day's station for service
• Ensure adherence to provincial health and safety standards.

Skills

Kitchen experience

Station experience

Catering knowledge

People skills

Communication

Job description

The Line Cook at Panorama Mountain Village holds the key to the financial success of a food service operation. The successful candidate must be able to work unattended in both a production atmosphere, and on some stations in the resort kitchens. This position requires basic prep cook, deep fry and salad preparation. Reporting directly to the Sous Chef, you must work well in a team environment and understand the need to maintaining a clean, organized workstation.

Essential Functions:

• Monitor all food in preparation and storage daily, to avoid spoilage.
• Follow recipe manual guide strictly to achieve consistency in portion and taste.
• Prepare sufficient food quantities to meet business demands.
• Ensure that each item leaving the kitchen has been accurately billed or requisitioned.
• Achieve high standards of taste and presentation in each dish.
• To treat each dish as if you were serving it to your family (take pride)
• To work with a sense of fun and animation in order to contribute to the guest experience.
• Ability to work some hot stations of the kitchens of the resort.
• To constantly push personal skills forward
• Dedication to the highest quality with every plate leaving the kitchen at any time.
• Proficiently set the day's station for service
• Ensure adherence to provincial health and safety standards.

Experience/Requirements:

• Basic experience in the Kitchen
• Experience in working some stations of a multiple outlet operation.
• Basic knowledge of the operation of Catering/Conventions
• Great people skills, fun, energetic, outgoing.
• Able to stand for long periods of time.
• Able to lift and carry up to 50 lbs.
• Strong communication skills