Cook 1

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:
2

Description

OVERVIEW: The Cook 1 is responsible to prepare consistent quality meals within a section of the kitchen. They will oversee a section in the kitchen and take on a supervisory role in the absence of the Chef de Partie. Cleanliness of the food service area and equipment is top priority. MAJOR DUTIES & RESPONSIBILITIES: • Oversee a section in the kitchen • Take on supervisory role in the absence of the Chef de Partie • Prepare all food items as per standard recipes and presentation • Keep station up to sanitation and safety standards • Keep station well set up with mise en place • Rotate all food products labeled and dated • Ensure that all equipment is in working order and well maintained • Product knowledge of all food products used on station • Handle and store all food products properly • Produce all banquet functions food • Maintain a safe work environment • All other duties as assigned SKILLS AND EXPERIENCE: • At least 4 years of experience as a Cook within a fine dining environment with at least 1 year within a hotel environment • Experienced in all sections of the line and has the ability to oversee the line • Previous experience working in an operation that serves breakfast, lunch, and dinner preferred • Must possess the ability to physically handle knives, pots • Demonstrated ability to use and handle various kitchen machinery including slicers, grinders, mixers, and other kitchen related equipment • Trained in safety and sanitation standards • Strong communication skills, both verbal and written, and a passion for dealing with and emotionally connecting with others GENERAL REQUIREMENTS: • Food Safe Certification • Culinary schooling preferred • Must be in good physical condition • Heavy lifting will be expected, at some times • Ability to physically handle knives, pots, as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 feet in height (banquet kitchen, prep kitchen, bake shop, etc.) • Knowledge of proper use and handling of various kitchen machinery including slicers, grinders, and mixers.

Training:

Training / Diplomas:
High School Diploma
This training or diploma is
preferable

Linguistic skills:

French Level:
Basic
French language is
preferable
English Level:
Good
English language is
essential

Professional experience:

Area of professional experience:
Number of years of professional experience requiried:
min. 4
max. 
This professional experience and its duration are
preferable

Contract

Contract type:
Open-end contract

Salary

These salary informations are confidential

Work benefits and bonuses:

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

Place of work:

British Columbia, Whistler

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