First Cook

Coast Hotels•Nanaimo, BC

19h•CA$26 - CA$26•Onsite

About The Position

The First Cook (1st Cook) will contribute to the overall success of the hotel by assisting in food preparation, providing superior customer service and specialized services for the culinary department. This role is responsible for maintaining a positive work environment and high internal/external customer service standards.

Requirements

Minimum of 3 years of 2nd cook experience or equivalent
Successful completion of high school, with a commitment to obtaining the Inter-Provincial Trade Qualifications
Food Safe Level I certification
WHMIS certification
Hepatitis A vaccination recommended
Self-motivated team player with demonstrated interpersonal skills
Demonstrated ability to work in a fast-paced, multi-tasking, multi-functional team environment
Demonstrated advanced customer service philosophy
Advanced communication skills in the English language
Able to meet physical demands of the position, including standing for long periods of time, lifting up to 30 lbs, and bending
Exemplifies Coast’s core values and enjoys working in a culture of accountability
Able to work a flexible schedule, which includes evenings, weekends and holidays

Responsibilities

Performs moderately complex tasks in area of specialty, such as assisting others to ensure the timely completion of orders and assisting with menu development
Works a variety of shifts & stations
Ensures food preparation and service delivery standards are consistently achieved and maintained
Ensures quality, quantity and presentation of all food prepared, meeting the Coast Hotels standards for freshness, appearance and consistency
Ensures correct daily requisitioning, receiving, storage and rotation of “mise en place”
Prepares, cooks and presents food as outlined in the menu descriptions, build sheets, photos, and / or Server’s checks
Is committed to working safely, including adherence to food safety regulations, hygiene and cleanliness
Ensures the security and control of all food stocks used in the Kitchen to ensure minimum food wastage
Directs and assists junior culinary ambassadors
Carries out other duties as assigned by the Culinary leadership team