Cook 3

SSP•Calgary, AB

3d•CA$18•Onsite

About The Position

We're hiring! Come work with SSP at The Kitchen by Wolfgang Puck and be part of a dynamic team delivering exceptional dining experiences. This position is located in a secure airport environment and a Restricted Area Identification Card (RAIC) is required. All candidates must be legally authorised to work in Canada and must be able to provide the necessary government-issued documentation required for airport security clearance. Documentation will be reviewed during the onboarding process in accordance with Transport Canada regulations. Our restaurant portfolio in the Calgary International Airport includes: Bad Egg, Belgian Beer Cafe, Bistro on the Bow, and The Kitchen by Wolfgang Puck. If you’re looking to start your culinary career, come check us out! We have a unique work environment that you’ll only experience at SSP America! Here are a few things you can expect as a Cook at SSP Canada:

Requirements

One year minimum experience working in food service environment
Verbal and written communication is essential
Basic mathematical skills
Food handlers permit, as required by law
Brand Certification, as required
Ability to stand and work in confined spaces for long period of time.
All candidates must be legally authorised to work in Canada and must be able to provide the necessary government-issued documentation required for airport security clearance.

Nice To Haves

High school diploma, preferred

Responsibilities

Follows the recipes, checks the portion of the recipes, the garnishes and present the dishes ordered.
Have the correct and adequate set up in the kitchen / work station at each shift. This includes making orders, storing, storing all fresh, dry, frozen goods; condiments and supplies.
Handle, store and rotate the stored products properly.
In charge of setting up, regular maintenance, cleaning and proper functioning of assigned equipment and machines.
In charge of the supply of stocks, cutting, and storage of perishable goods every day in order to maintain the quality of the products.
Complete the control sheets for opening, in progress and closing if requested.
Put all the utensils used during the shift in its place, clean and tidy up its work place as well as the storage areas (includes refrigerators, freezers), empty, clean and store the bins.
Practice general and specific cleanings using the appropriate products as indicated by the manager in order to meet hygiene standards.
Take the instructions from the manager when taking office and take stock with the manager before leaving to make sure everything is in order.