Main Functions: As a Line Cook, you will act as a key member of the Food & Beverage team.
Reporting to the Head Chef, you will be responsible for assisting the team in daily operations and functions on-site as well as maintaining a safe and clean environment.
Reports to: Head Chef
Duties:
Assist with the daily operations in the banquet/food outlet kitchensFood prep for all types of functionsMaintain sanitation at all timesPrepare foods according to the menus and contractsAssist the team in receiving and rotating stockEnsure supplies are availableMaintain a clean and organized workspace at all timesResponsible for clean-up duties at the end of your shiftMaintain all kitchen equipment cleanliness and annual maintenancePreparing recipes as directedMust take direction wellCleanliness of the kitchen and walk-inResponsible for setting a good example and ensuring staff abides by safety, sanitation standards, and practicesRequirements:
A minimum of 2-3 years in fast pace, especially in a banquet kitchen with mass production.
Start Date: As soon as possible
Working Conditions:
On-site
Temperature changes (hot and cold)
Extend standing Lifting bending
Uniform required (will be provided by the club)
Job Type: Seasonal
Pay: $21.00-$25.00 per hour
Benefits:
Company eventsDiscounted or free foodOn-site parkingStore discountFlexible language requirement:
French not requiredWork Location: In person