Objective: To represent Norquay as a helpful and friendly employee, in addition to providing customers with quality food and beverage services.
Reports to: Kitchen Manager, Chef
Specific Expectations: The most important aspect of your position is to maintain excellent customer service while ensuring that you are providing your customers and co-workers with a safe, sanitary, and quality food or beverage product. You will be responsible for following all instructions from Chef, as well as placing an importance on the “clean-as-you-go” attitude.
Responsibilities (not limited to, but including):
- Follow all Occupation Health and Safety guidelines that have been provided to you- your safety is our first priority
- Arrive to work on time- punctuality is key
- Be available to work days, evenings and/or weekends
- Have strong communication skills in order to effectively work with coworkers and customers
- Posses the ability to think quickly in a fast-paced working environment
- Follow procedures in accordance with appearance and uniform standards
- Ensure customer satisfaction with efficient, friendly service
- Handle customer complaints in a professional manner, alerting your supervisor or manager if you need to do so
- Maintain sanitation, health, and safety standards in work areas
- Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
- Clean, stock, and restock workstations and ensure the kitchen fridges and walk in are clean and organized
- Communicate to Chef any equipment maintenance needs, or food orders to be placed
- Ensure that the kitchen is operating in a manner consistent with the programs of Chef
- Should be in good physical condition, and lift and carry heavy loads up to 50lb
- Must be organized, accurate and reliable
- Wash, cut, and prepare foods designated for cooking
Probationary Period: Each employee has a probationary period of three months, meaning that at any point during your period of employment with Mt. Norquay you can be terminated without cause and without compensation.
Notice: Please note that the year-round Line Cook position varies by season: Winter ski resort operations run from November through April, and Summer banqueting runs from May through October. When accepting this position, you will be expected to commit to the entire term (either Winter or Summer), unless otherwise agreed upon with Management. Should any unforeseen circumstances arise, you must provide Mt. Norquay with at least two weeks' notice so we can hire and train your replacement.