Cook II

Concord Hospitality Enterprises•Calgary, AB

5d•Onsite

About The Position

We are in search of a highly skilled Cook II, responsible for supporting the vision, culture and success of Bow & Bend through the preparation of meals, cooking soups, meats, gravies, vegetables, desserts, salads, etc. The ideal candidate will bring a high level of enthusiasm and desire to continuously learn and develop, elevating their culinary abilities in order to ensure the highest level of food creativity & quality.

Requirements

A culinary professional with a minimum of one year of experience in a similar upscale Restaurant operation in a downtown city center.
Someone with an outstanding work ethic, along with a track record of reliability, punctuality and an approachable demeanor, with a strong commitment to safety.
FoodSafe certification.
Strong knife skills and workable knowledge of various kitchen equipment.
Solid understanding of standard measurements and portions.
Energetic with a passion for food.
Able to follow oral and written instructions.
Able to work well under pressure and enjoy a fast-paced environment.
Excellent communicator who values teamwork and collaboration.
Able to work a variety of shifts, including weekends and holidays.
Physically able to stand for long periods of time and lift or carry objects up to 40 pounds or more.

Responsibilities

Consistently providing the highest quality of service to our customers and staff alike.
Following all kitchen policies, procedures and service standards.
Regulating temperature of ovens, broilers, grills, and roasters.
Helping to maintain constant cleanliness and proper sanitary condition of all food storage and kitchen areas, including the line and prep kitchens etc.
Preparing and servicing all food items for a la carte and/or buffet menus according to restaurant recipes and standards.
Maintaining accurate food logs; promptly and proactively communicating food quality or shortage issues with Sous Chef and/or Executive Chef.
Maintaining proper rotation of product in all chillers to minimize wastage/spoilage.
Maintaining full knowledge of all menu items, daily features and promotions.
Practicing correct food handling and food shortage procedures according to applicable local, provincial, and Company standards and regulations.
Preparing, maintaining and monitoring quality control for hot and cold food items including, but not limited to, meat, fish, fowl, sauces, stocks, seafood.
Preparing food items according to recipes and quality standards, including special meals and/or substitution items.
Visually inspecting all food items from the kitchen prior to service.