Line Cook – Rocky’s Restaurant & Marina
Dead Line: February 23, 2022
- A line cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.
- Sets up station according to restaurant guidelines.
- Prepares all food items as directed in a sanitary and timely manner.
- Follows recipes, portion controls, and presentation specifications as set by the restaurant.
- Restocks all items as needed throughout shift.
- Cleans and maintains station in practicing good safety, sanitation, organizational skills.
- Has understanding and knowledge to properly use and maintain all equipment in station.
- Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
- Performs additional responsibilities, although not detailed, as requested by Restaurant Manager at any time.
- Prepare dishes for customers with food allergies or intolerances.
- Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
- Work at efficient and consistent pace.
- Ensure timely preparation of all meals.
- Ensure that the correct quantities are prepared to meet daily needs.
- Utilize kitchen equipment during food preparation.
- Always stay productive and prepare for future needs as time allows.
- Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing.
- Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
- Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
- Serve food in the proper portion size and at the proper temperature.
- Report any infraction in the food services department policies and procedures.
- Arrive to work at the scheduled time.
- Perform other related duties as required.
- Professional diploma or food services management preferred.
- Minimum 1 year of cooking experience required.
- Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required.
- Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
- Must be free of diseases that may be transmitted in the performance of job responsibilities.
- Canadian, or have legal permission to work in Canada (e.g. open work permit).
- Ability to lift up to 25lb.
- Effective communication skills.
- Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
- Highly effective teamwork skills.
- Computer literacy, including effective working skills of MS Word, Excel, and e-mail.
- Attention to detail in all areas of work.
- Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.
- Strong problem identification and problem resolution skills.
- Strong work ethic and positive team attitude.
- Must be available to work evenings, weekends, and holidays.
- Must have WHIMIS
- Must have Food Safe Handling Certificate
- This position will spend 100% of the time standing.
- Occasional environmental exposures to cold, heat and water.
- Must be able to transport up to 25 pounds on occasion, and up to 25 pounds regularly.
- Will be constantly exposed to high temperatures in the kitchen environment.
- Manual dexterity required to use knives and kitchen appliances.
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Reporting to the Executive Director, the Public Works Manager is responsible for safe and efficient supervision of the daily operations, including manpower and equipment, to ensure cost-effective delivery of roads services within their defined area, in accordance with applicable legislation, corporate policy and objectives.
This position requires the incumbent to advocate, represent registered and affiliated First Nation members that are involved with any and all Child Welfare Agencies throughout Canada.
The manager will be responsible for leading restaurant operations with a focus on beverage, hospitality, service and culinary.
The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary, and consistent manner.
The Server will be responsible for providing consistent high levels of customer service to all restaurant patrons by providing prompt service, taking accurate orders, and maintaining a strong working knowledge of all menu items and daily specials.
The Community Health Nurse will actively provide services and care to Wahnapitae First Nation members, both on and off reserve.