Cook
- Richmond, BC, Canada
- Vancouver, BC, V7B 1Y1, Canada
$23.16/hour starting wage with increase to $27.25/hour after one year of employment.
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Job details
- Pay
- $23.16/hour starting wage with increase to $27.25/hour after one year of employment.
- Posting language
- English
- Posted
Original job description
Hangar 49 Tap & Tavern by HMSHost in Vancouver International Airport is hiring Line Cooks.
$23.16/hour starting wage with increase to $27.25/hour after one year of employment.
With a career at HMSHost, you really benefit! We Offer
- 75% discount on Meals
- Paid parking/ transportation subsidy
- Paid holidays and vacations
- Health/dental/vision
- RRSP matching
Summary:
The Cook is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position.
Essential Functions:
- Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products
- Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed
- Cleans and sanitizes workstations and equipment
- Practices excellent food safety and sanitation practices and complies with HACCP standards
- Operates a variety of kitchen equipment, Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables
- Stocks, dates, rotates, and checks temperature of product
Minimum Qualifications, Knowledge, Skills, and Work Environment:
- Requires a minimum of 1 year of closely related cooking experience, work experience in high volume and casual dining restaurant environment preferred
- Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry
- Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers
- Requires the ability to lift and/or move up to 40 pounds
- Requires the ability to bend, twist, and stand to perform normal job functions
- Frequently immerses hands in water and water diluted with chemical solutions
- Frequently works with sharp knives, utensils, and hot plates
- Frequently works in hot environment
With a career at HMSHost, you really benefit! We Offer
- 75% discount on Meals
- Paid parking/ transportation subsidy
- Paid holidays and vacations
- Health/dental/vision
- RRSP matching
Equal Opportunity Employer (EOE), Minority/Female/Disabled/Veteran (M/F/D/V), Drug Free Workplace (DFW)
More about this job
Responsibilities
The Cook is responsible for preparing high-quality food items across various kitchen stations while adhering to recipes and menu specifications. They must also maintain a clean, sanitized workstation and ensure compliance with food safety and HACCP standards.
Requirements
Candidates must have at least one year of closely related cooking experience, preferably in a high-volume restaurant environment. The role requires the ability to lift up to 40 pounds and work in a fast-paced, hot kitchen environment.
Skills
- Food preparation
- Cooking
- Fry station
- Flat top griddle
- Pantry
- Egg cooking
- Food safety
- Sanitation
- HACCP standards
- Kitchen equipment operation
- Menu planning
- Inventory management
- Knife skills
- High volume cooking
Benefits
- 75% discount on meals
- Paid parking
- Transportation subsidy
- Paid holidays
- Paid vacations
- Health insurance
- Dental insurance
- Vision insurance
- RRSP matching
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
Keywords
- Line cook
- Food safety
- HACCP
- Kitchen equipment
- Food preparation
- Sanitation
- High volume
- Casual dining
- Inventory control
- Culinary
- Restaurant operations
- Food service