TurtleJacks / DoubleTree West Kelowna - Line Cook

Days-Hospitality-Limited; West Kelowna; On-site; CAD 42,000 - 54,000; Full time

Job summary

Days-Hospitality-Limited is seeking a Line Cook to prepare high-quality menu items for guests in a fast-paced kitchen. You will work under the Kitchen Manager, ensuring proper presentation and timely service while maintaining cleanliness and safety throughout shifts.

Essential duties include assisting with daily production, training junior staff, and supporting the Head Chef in menu development and monthly goals.

Qualifications

• Minimum 2 years of culinary experience in a high-volume kitchen.
• Ability to stand for an 8-hour shift.
• Flexible hours including early mornings, evenings, weekends and holidays.
• Proven ability to lead a team and manage time effectively.

Responsibilities

• Cooks and prepares all food for the day’s needs under supervision.
• Collects ingredients and sets up kitchen production area for service.
• Participates in on-line food preparation to ensure proper presentation and speed of service.
• Maintains sanitation and cleanliness of storage and work areas.
• Trains and mentors new and existing staff in kitchen operations.
• Collaborates with Head Chef and Sous Chef on menus and yearly plans.

Skills

Culinary Experience

Team Leadership

Food Safety

Stamina/Endurance

Job description

Job Title: Second Cook

Department: Food & Beverage

Reports To: Kitchen Manager

Summary

The Line Cook will be responsible for preparing high quality food to order for guests based on established guidelines. The person in this position must have a thorough knowledge in all cooking and food preparation, presentation methods and techniques. The Line Cook will keep work areas clean and organized and conduct his or herself in a positive professional manner.

The Line Cook professionally represents the restaurant and hotel through the creation of a value based workplace environment where teammates and guests are treated in a fair, respectful and honorable manner.

Essential Day to Day Duties & Responsibilities:

• Cooks and prepares all food necessary for the day’s need and production under the supervision.
• Collects all food products needed to set-up kitchen production area and line for service under the supervision.
• Involvement in the food preparation and cooking on line to ensure proper presentation and speed of service standards are maintained for all food menu items and bills.
• Possess fair knowledge of superior quality food production, preparation and presentation techniques and methods.
• Operate all food production equipment safely and according to instructions.
• Conduct frequent inspections of all food storage areas in order to prevent food spoilage and maximize the food cost expenditures.
• Train and mentor new and existing employees in all aspects of culinary development in all of the kitchen food service.
• Maintains daily cleaning schedule to ensure kitchen’s cleanliness and sanitation.
• Ensure that equipment is functioning, sanitized and that any maintenance is reported to supervisors.
• Maintain and enhance the food products through creative menu development and presentation.
• Collaborate with the Head Chef and Sous Chef in the creation and execution of the overall annual business plan. Including but not limited to the strategic plan, cost budget as well as monthly, quarterly and annual action plans for kitchen departments.
• Take responsibility in the absence of the First Cook.
• Possess thorough knowledge of Sanitation and Food Safe procedures as established by the Health Board and hotel policies and procedures.
• Prepare for, attend and take the appropriate actions for weekly/monthly and annual meetings as required.
• Stay safe all the time. Following our safety procedures, you will report all incidents and put safety first for yourself, your teammates and our guests.
• Take pride in your appearance and position as a hotel ambassador. Follow all department uniform and grooming requirements.
• Always know what events and activities are on the day’s schedule in the hotel and neighbourhood.
• Jump into other ad-hoc duties when your colleagues need your assistance.
• Communicate effectively and efficiently with all departments in the hotel to work together to deliver the most memorable experience to the guest.
• Adhere to all brand and company standards, policies and procedures.
• Other duties as assigned by your direct report.
  

Knowledge/Skills/Abilities/:

• Enthusiastic, attentive and approachable.
• Minimum 2 years of culinary experience working in a high volume kitchen.
• Ability to remain standing for the duration of an 8 hour shift.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Available to work flexible hours including early mornings, evening weekends, and holidays.
• Act with a sense of commitment and integrity, strive for excellence, and not to be afraid of opportunities.
• Proven ability to lead a team, including strong organizational skills and time management skills.
• Maintain a workplace environment that understands and respects policies and procedures.
• Desire ongoing professional development.

Certifications Required:

• Food Safe.
• Red Seal is preferred however not required.
• Brand and company required training as outlined during on boarding and as identified throughout your employment.