Closed listing
Line Cook - 1st Cook (Day Shift)
- Calgary, AB, Canada
Full-time
This opening has closed.
The original listing is kept below for reference.
Job details
- Job type
- Full-time
- Closing date
- Posting language
- English
- Posted
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Search current openingsOriginal job description
Archived listing. The details below describe a past opening.
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.
Education And Experience
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.
Education And Experience
- 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.
- 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
- 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, while supporting other cooks, training staff, and assisting with inventories 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 work effectively in a fast-paced, physically demanding kitchen, follow direction and safety procedures, and be available for shift work; post-secondary hospitality or culinary management education is an asset.
Skills
- Line Cooking
- Food Preparation
- Hot and Cold Food Preparation
- Grilling
- Frying
- Food Plating and Presentation
- Recipe Adherence
- Portion Control
- Food Safety and Sanitation
- Kitchen Equipment Operation
- Station Setup and Maintenance
- Inventory Control
- Food Cost Practices
- Teamwork
- Training and Mentoring
- Attention to Detail
Benefits
- Competitive Salaries
- Benefits
- Career Growth Opportunities
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Trades
- Management & Leadership
Keywords
- Line Cook
- Large-Scale Food Service
- Broiler
- Fryer
- Hot Food Preparation
- Cold Food Preparation
- Grills
- Griddles
- Ovens
- Stoves
- Food Processors
- Slicers
- Knives
- Pots and Pans
- Steamers
- Recipe Cards
- Portion Control
- Inventory Control
- Food Cost Practices
- Food Handling Procedures
- Sanitation
- Food Presentation
- Station Setup
- Kitchen Cleaning
- Staff Training
- AGLC Compliance
- Shift Work