Blaze Bar & Grill Line Cook - AM
- Calgary, AB, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Come... Enjoy... Work in a fast paced, dynamic environment. Located on the Tsuut’ina First Nation, Grey Eagle Resort & Casino is Calgary’s number one entertainment facility. We are looking for talented, energetic and motivated individuals to join our diverse workforce! We offer competitive salaries, benefits and opportunities to grow your career.
Position Overview
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor the Line Cook is responsible for preparing and serving a multitude of hot and cold menu items that are featured within Grey Eagle Casino. They are responsible for preparing assigned food items and must follow the recipes and the portion control guidelines set by the Casino. The Line Cook must be capable of working quickly and consistently. They must possess basic cooking skills, and must understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, fryers, steamers food processors and slicers. Line cooks will work in various positions on the line, during the course of their shift. This position requires that all necessary precautions are taken to protect and ensure that safe work practices are adhered to. This position involves frequent standing and walking as well as lengthy periods of concentration when preparing orders. This position also requires some leadership qualities to assist with development of Prep Cooks and Kitchen Helpers when required.
Responsibilities Include
Position Overview
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor the Line Cook is responsible for preparing and serving a multitude of hot and cold menu items that are featured within Grey Eagle Casino. They are responsible for preparing assigned food items and must follow the recipes and the portion control guidelines set by the Casino. The Line Cook must be capable of working quickly and consistently. They must possess basic cooking skills, and must understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, fryers, steamers food processors and slicers. Line cooks will work in various positions on the line, during the course of their shift. This position requires that all necessary precautions are taken to protect and ensure that safe work practices are adhered to. This position involves frequent standing and walking as well as lengthy periods of concentration when preparing orders. This position also requires some leadership qualities to assist with development of Prep Cooks and Kitchen Helpers when required.
Responsibilities Include
- Reports to the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor
- Set Up and Prepare Station: The Line Cook must set up their station for their shift by bringing all food items and containers to the line that they will need for servicing in the duration of their shift. Sometimes, they will be asked to prepare items for another station or a special event.
- Cooking and Preparing: Using grills, griddles, deep fryers, ovens, stoves or other equipment, the cook prepares and/or assembles the orders according to standard recipe directions. They are responsible for knowing cooking techniques required to bring out the desired flavors in the foods and to prepare them to proper temperature and doneness. When preparing dishes, the line cook must work at the same pace as the other cooks to make sure everything is finished at the same time, focusing on accuracy, presentation, cleanliness and timing.
- Plating and Presentation: The Line Cook is required to plate the food prepared and arrange it in an appealing way according to presentation standards set by the Chef and standard recipe card.
- Maintain and Clean Station: A line cook must always maintain their own work station, and sometimes the stations of other cooks on any given shift. This means periodically restocking food and supplies, and making sure the stations are sanitary, safe and well-organized. At the end of a shift, the line cook will be required to clean and organize food prep and storage areas.
- General Duties: The line cook also will work with chefs when called upon, they may also be asked to clean kitchen equipment, organize produce delivery, train a new cook and complete inventories as required. They should expect to stand all day and work long hours in a hot and crowded space. Line cooks must know and follow sanitary food handling procedures.
- The Line Cook is required to develop and maintain positive workplace relationships with all other Casino employees and customers whom they come in contact with
- Ensure all AGLC, Casino and other provincial or federally mandated laws, policies and procedures are stringently adhered to at all times
- Use and wear the equipment, protective devices or clothing required by the Casino and work in compliance with the provisions of the Occupational Health & Safety Act (OHSA), regulations as well as internal health and safety policies and procedures.
- Report any issue or defective equipment or protective device, which could endanger anyone, or any contravention of the OHSA regulations, or Casino safety policies and procedures by another employee.
- Adhere to WHMIS at all times.
- Attend training programs when required
- Other duties as assigned
- The incumbent will have 3 years ongoing experience in a line cook's position with practical hands on knowledge and experience of large size foodservice operations, including broiler, fryer, hot and cold food preparation.
- Specific Casino food and beverage operational experience would be an asset with a basic understanding of inventory control and food cost practices and procedures.
- A Post Secondary education in a recognized Hospitality or Culinary Management program would be an asset.
- Ability to work and thrive in a culturally diverse team oriented environment, and be able to function independently at times.
- Ability to take direction and be responsible for their actions.
- Consistently pay attention to detail
- Ability to work in a noisy fast paced environment.
- Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking environment.
- Ability to mentor and train new staff
- Must be available for shift-work, be able to stand for long periods of time, and to perform repetitive motions at times.
- Must be aware of and able to work in a smoking environment
- May require lifting weight of up to approximately 50 lbs.
- Priority will be given to Tsuut'ina Nation members.
More about this job
Responsibilities
Prepare, cook, and plate menu items according to recipes, portion guidelines, food safety requirements, and presentation standards. Set up, restock, clean, and organize kitchen stations, coordinate with other cooks, and assist with training, inventory, and other kitchen duties as needed.
Requirements
Requires three years of ongoing line cook experience, including practical experience in large-scale food service and broiler, fryer, and hot and cold food preparation. Candidates must be able to work in a fast-paced, physically demanding kitchen, follow direction and safety procedures, and may need to lift approximately 50 pounds; post-secondary hospitality or culinary management education and casino food service experience are assets.
Skills
- Line Cooking
- Food Preparation
- Recipe Adherence
- Portion Control
- Grilling
- Frying
- Food Plating
- Food Presentation
- Sanitation
- Food Safety
- Kitchen Equipment Operation
- Inventory Control
- Attention to Detail
- Teamwork
- Training and Mentoring
- Time Management
Benefits
- Competitive Salaries
- Benefits
- Career Growth Opportunities
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Security & Safety
Keywords
- Line Cook
- Large-Scale Food Service
- Hot Food Preparation
- Cold Food Preparation
- Broiler
- Fryer
- Grill
- Griddle
- Oven
- Stove
- Food Service Equipment
- Knives
- Food Processors
- Slicers
- Recipes
- Portion Control
- Food Presentation
- Sanitary Food Handling
- Inventory Control
- Food Cost Practices
- WHMIS
- Occupational Health and Safety Act
- AGLC Compliance
- Kitchen Station Setup
- Kitchen Cleaning
- Staff Training
- Shift Work
- High-Volume Operations