Sauté/Day Line Cook

Occupation/trade:

Sector:
Sales and service occupations
Occupation:
Cooks
 
Consult the National Occupational Classification for descriptions of these occupations
Number of vacancies of this type:
1

Description

The position requires someone that can work efficiently under pressure and that values the customers interest. As a valuable member of the kitchen team, you will deliver service in a high-paced, a la carte environment while keeping calm. Your focus will be on the sauté station, but you will also be sharing the grill and frying station with your fellow salad station/night-line cook. You will need to ensure the proper food safety measure are being taken at every steps of service as well as cooking menu items in cooperation with the rest of the kitchen team. You will work under the direction Sous Chef and Chef to assist in the preparation of food. In their absence, you will report to the 1st Cook. Responsibilities: • Maintain an organized and smooth shift change • Overseeing prep and line execution and ensuring a good food service and quality control • Ensure that every plate going out meets standards in portion sizes and plating and is executed in a timely manner • Ensure that all safety and food safety standards are followed- making sure the kitchen is a safe and hygienic place to work • Keep all areas organized and clean - ensure that at the end of the shift all food items are returned to designated storage areas - covered and dated • Assist Prep team by making sure the prep list is accurate, everyday • Works with minimal supervision • Creates daily specials or assist 1st Cook, Sous-chef or Chef with theirs. • Report all equipment problems, potential processes problems and food product discrepancies to the Sous Chef or to the Chef. • Rotate refrigerated products and dry good products in accordance the FIFO method. • Assist fellow employees at every opportunity possible to ensure guests are always completely satisfied. • A strong work ethic and commitment to uncompromising quality • Other related duties as required Requirements • 1-3-year kitchen experience • FoodSafe1, and WHIMIS certification an asset • Great communication skills • Team player and can provide support, motivation and encouragement to others • Works safely and responsibly • Willing to learn new techniques and apply them • Strong work ethic with an ability to work independently and in a team environment • • Maintain a professional appearance at all times.

Training:

Training / Diplomas:
Professional formation
This training or diploma is
preferable

Linguistic skills:

French Level:
Bilingual
French language is
essential
English Level:
Bilingual
English language is
essential

Professional experience:

Area of professional experience:
Number of years of professional experience requiried:
min. 1
max. 
This professional experience and its duration are
essential

Contract

Contract type:
Fixed-term contract
Duration (months):
5 mois

Salary

These salary informations are confidential

Work benefits and bonuses:

Accommodation provided:
no
Travel expenses to job covered:
no
Moving expenses covered:
no

Additional information (visa info, unusual work hours, etc...) :

Accommodation • Staff housing at reasonable price may be available. First come first serve policy applies. Recruiting fees • All recruitment fees are to be charged to the employer and won’t be deducted from the employee’s paycheck • Transportation fees must be paid by the employee. The Downtown hotel can offer a shuttle from the airport to town.

Place of work:

Yukon, Dawson City

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Important notice: This job posting has been provided directly by the employer through Destination Canada Mobility Forum’s employer job-posting system. The Government of Canada has taken extra steps to make sure it is accurate and reliable, but can’t guarantee its authenticity.