Line Cook/Prep Cook

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Join the Kitchen team at Sparkling Hill Resort! We currently have an opening available for a hard-working Line Cook and Prep Cook. This individual will take on a leadership role for the junior staff in the absence of the Executive Chef and Sous Chef, and must be able to handle a line station efficiently and with the highest standards.

Staff accommodation is available on site in double rooms for full time Sparkling Hill employees, working 40 hours per week.

Perks & Benefits:

Sparkling Hill team members get to enjoy a variety of perks & benefits which we provide as a thank you for hard work and dedication. Perks and benefits include:

• Deeply discounted room rates available to team members
• Discounts on gift shop retail, food and spa treatments
• Extended health benefits
• Career growth opportunities in the form of promotions and department transfers to expand your knowledge and exposure to the industry

Duties Include:

• Review the daily production sheets with the Sous Chef & Executive Chef. Prepares and, when required, delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to the guest service
• Actively participates in training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including fridges/freezers, counter tops and stove tops
• Ensures that stations opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling and storing of food in order to reduce food cost expenses
• Operate all kitchen equipment and conduct them with safety in mind at all times accordance with the hotel and Federal Government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to the Sous Chef/ Executive Chef in a timely fashion
• Prepare lists of food products requires for the stations so the Sous Chef can approve and order
• Complete other job related duties as assigned by the Sous Chef & Executive Chef
• Stock line coolers and storage areas before, during, and after service
• Receive and store food supplies, equipment, and utensils in fridges, freezers, and storage areas

Requirements:

• Minimum 2 years cooking experience
• Experience in a luxury hotel with comparable service and standards an asset
• Valid Food Handler Certificate required
• Must have experience and be proficient in both a la carte and production cooking
• Excellent interpersonal and communication skills
• Flexibility to work weekends, evenings and holidays as needed

Qualified applicants may submit a detailed resume to Mr. Raimund Heuser, Executive Chef. Only candidates selected for an interview will be contacted.

Job Types: Full-time, Part-time, Permanent, Casual, Seasonal

Additional pay:

• Tips

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Flexible schedule
• Store discount
• Vision care