Cook 3 - SAIT Begin Dining Centre

Hotel Arts Group•Calgary, AB

8d•Onsite

About The Position

The Hotel Arts Group is currently looking for a Cook 3 for SAIT Begin Dining Centre. This role involves consistently providing quality and production for 200+ students and faculty daily in an organized and effective manner. The cook will primarily work alongside the Dining Hall Chef to provide excellent culinary service and will also be responsible for the upkeep and cleanliness of the cafeteria.

Requirements

High level of interest in food and the culinary arts.
Good eye for detail in plating and presenting food.
Demonstrate a good understanding of large batch western cooking, global dietary cultures, and trends.
Able to take given product and replicate recipes.
Work quickly and demonstrate an ability to multitask.
Able to think independently.
Ability to work alongside team members in managing daily orders and purchasing.
Excellent interpersonal and communication skills.
Displays attention to detail.
Ability to work independently and as part of a team effectively in a busy kitchen.
Has flexibility towards their environment.
Large Volume Cookery Experience.
Availability for breakfast, lunch, and dinner service.
Physically able to stand and move during the length of shift.
Able to bend and kneel through the shift.
Able to lift 25 pounds or more.

Nice To Haves

1 year experience in a similar position is preferred.

Responsibilities

Provide quality and production for 200+ students and faculty daily in an organized and effective manner.
Work alongside the Dining Hall Chef to provide excellent culinary service to students and faculty.
Ensure the upkeep and cleanliness of the cafeteria.
Prepare 3 healthy, nutritious, and filling cafeteria-style meals that appeal to a wide variety of people.
Manage daily orders and purchasing with team members.
Prepare all menu items efficiently to standard and to customer requirements.
Ensure all mis en place is completed in a timely and efficient manner.
Ensure the cleanliness and proper storage of all food products.
Adhere to all appropriate provincial health regulations and food handling techniques.
Maintain a clean and organized work area.
Be mindful of food cost, portion, and waste controls.
Work with the stewarding team to ensure the cafeteria is clean, tidy, and orderly at all times.