Seasonal Lunch Line Cooks (Full-time)

Crescent Hotels & Resorts; Rossland; On-site; CAD 30,000 - 60,000; Full time

Job summary

A leading hospitality provider in Rossland is seeking a Lunch Line Cook to prepare food items, ensure quality preparation, and manage kitchen operations. Ideal candidates should have a solid understanding of culinary arts and a passion for providing excellent service. This role includes participation in menu development and enforcing health and safety standards. Competitive wages and benefits are provided.

Benefits

Highly competitive wages

Exceptional benefit plan

RRSP matching program

Flexible scheduling

Discounts with managed properties

Discounts with Marriott properties

Qualifications

• Passion for hospitality and excellent service execution.
• Strong knowledge of culinary arts and kitchen operations.
• Ability to lead a team in a fast-paced environment.

Responsibilities

• Prepare food items and ensure quality preparation.
• Participate in the development of menu items.
• Maintain compliance with all departmental policies.

Skills

Culinary arts knowledge

Food safety compliance

Team leadership

Job description

The Josie Hotel Rossland

4306 Red Mountain Rd

Rossland, BC V0G1Y0, CAN

We are committed to providing you with:

• Highly competitive wages – an hourly wage ranging between $21 to $23 (depending on experience)
• An exceptional benefit plan for eligible associates & your family members (for eligible associates)
• RRSP matching program (for eligible associates)
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members
• Discounts with Marriott properties for you & your family members.

Here is what you will be doing each day:

As a Lunch Line Cook, you would be responsible for preparation (mise en place), preparing food items, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards, participating in the development of menu items, and maintaining approved food costs.

Who We’re Looking For

You are excited to take the next step and continue your progression in the field of hospitality. You have a passion for hospitality and excellent service execution and the ability to lead a team to these standards. You have a strong knowledge of culinary arts and a thorough knowledge and understanding of the kitchen and the restaurant operations.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Essential Job Functions

1. Maintain compliance with all departmental/hotel policies and procedures.
2. Establish the day's priorities and assigned production and preparation tasks to be executed.
3. Review daily menu specials.
4. Review banquet event orders and make note of any changes.
5. Communicate both verbally and in writing to provide clear directions to team members.
6. Take physical inventory of specified food items for daily inventory.
7. Ensure all supplies are received, stored, and secured correctly.
8. Meet with the Front of House Leadership to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety and sanitation follow-up.
9. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
10. Ensure that items are prepared following recipes and yield guides, according to department standards.
11. Ensure that quality and details are being maintained.
12. Assist the Culinary Leadership with the development of new menu items, test, and write recipes.
13. Assist and direct training of new hires in specified phases of the kitchen operation as directed, maintaining an ongoing training program.
14. Ensure compliance with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.
15. Comply with attendance rules and be available to work on a regular basis. Be present during meal periods. Perform any other job-related duties as assigned. Ensure team members are compliant with safe handling of food and have current safe food handling certifications.