Line Cook

Hornblower Group Inc.•Gananoque, ON

35d•CA$18•Onsite

About The Position

The successful Cook is technically competent in food preparation and production, demonstrates a willingness to contribute to general kitchen operations including receiving & storing provisions, acts safely and responsibly, follows food handling best practice protocols, is opening to receiving feedback and is hospitable and cordial to coworkers and guests. The Cook will provide an amazing experience to guests by providing quick service and high-quality food products in line with the menu and daily feature offerings. Please note this is a seasonal/contract position.

Requirements

O.S.S.D. or equivalent as recognized by the Ministry of Education
Minimum two (2) years’ kitchen experience required.
Food Handler’s Certificate required.
Energetic, enthusiastic, and self-directed personality is essential.
Will be closely supervised; accepts all training and guidance on a continuous basis. Passes along best practices and techniques to fellow crew members.
Strong verbal, written and interpersonal skills.
Must be able to effectively understand and convey written and verbal information to guests and coworkers.
Must possess a service orientation – actively looking for ways to help others.
Strong organizational, multitasking, and troubleshooting skills in a fast-paced work environment.
The nature of the work may be strenuous, and the work environment may be warm. Will work for extended periods of time without sitting.
Required to lift furniture and other heavy items such as tables and chairs, up and down stairs.
Ability to work flexible hours and shifts which may include early mornings, late nights, weekends, and holidays.
Will be required to be available for work on all weekends during July & August including major holidays.
Ability to reach, bend, stoop, wipe, push, pull, move or lift up to 35 pounds (16 kilograms).
Non-slip footwear is required to ensure safety in the workplace. Crew members must wear appropriate non-slip shoes during shifts.
If required, wear additional assigned Personal Protective Equipment (PPE) (i.e. gloves, weather appropriate dress attire, sun protection)

Nice To Haves

Smart Serve Certificate an asset.
Hospitality or Culinary degree considered an asset.
Knowledge of another language in addition to English is an asset.

Responsibilities

Provide amazing hospitality to coworkers and guests as prescribed in our RESPECT Service System.
Reports to work on time and for all scheduled shifts, clocking in and out appropriately, in conjunction with managing personal break time appropriately.
Understands and follows all policies and procedures relating to the crew’s role within the company.
Maintains uniform in conjunction with a neat, clean, and well-groomed appearance in compliance with appearance standards.
Inspect food preparation and service areas to ensure observance of safe and sanitary food-handling practices.
Prepare high-quality food following prescribed recipes and production specifications.
Receive and organize hot line food orders, manage station prep, and prepare portions & garnish for service.
Receive and store food using proper food-handling techniques including stock rotation and monitoring temperatures of perishable products.
Assist in routine cleaning of kitchen including daily cleaning of equipment and implements, sanitizing food preparation surfaces, and mopping floors.
Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, and departmental variations.
Maintain awareness of product specifications to ensure all recipes set out by Food & Beverage Manager are followed.
To refine and expand their culinary knowledge and skills by applying themselves to gain experience from all stations. Inquiring about unknown products or production methods.
Active participation in management of perishable food items, limiting food waste.
Pro-actively upgrading professional skills by questioning, inquiring and involvement in the operation.
Ensure that the kitchen always maintains compliance with all Company and Public Health rules and regulations.
Maintain high level of cleanliness by following direction of supervisors and daily completion of all checklists.
Participate in pre-shift and post-shift line meetings.
Greet guests as they enter on premise.
Any other duties as assigned by the manager or supervisor on duty.