Line Cook - Gazebo

Westmont Hospitality Group•Peterborough, ON

14h•Onsite

About The Position

The Line Cook prepares food to specific recipe standards following safe food handling practices. Provides customer service mainly on the Gazebo. Assists in managing station food preparation to meet the demands of service. Works Saturday, Sunday, and Holidays.

Requirements

Excellent communication skills in English.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Previous experience is a prerequisite.
Understanding of and ability to prepare foods using various cooking methods including roasting, sautéing, grilling, frying, poaching and steaming is required.
Advanced knife skills, including the ability to clean, cut, core, peel, and portion fruits and vegetables are required.
Basic knife skills including the ability to butcher, trim and portion proteins are required.
Food Handler’s Certification is required
Ability to take direction from different management staff
Requires focus with consistent interruption
Ability to deal with guests in a courteous and pleasant manner
Some heavy lifting required
Standing for long periods
Working with hazardous materials

Nice To Haves

There is potential for more hours/work if interested. Speed and organization are key factors for a successful service.

Responsibilities

Comply with all Hotel and Departmental procedures and policies.
Available Saturday, Sunday, and Holidays
Available to work from 4pm-10pm
Expedite and participate in the food preparation for outlets, banquets, specific functions and catering.
Prepare food items in accordance with standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions.
Participate in the set-up of culinary stations ensuring sufficient mise-en-place to meet the requirements and timelines of service.
Participate in the operation of banquet and outlet functions, including buffets and food stations.
Review Banquet Event Orders (BEOs) and food inventory to ensure production requirements are met.
Assist in the completion and distribution of daily requisitions, order requests, wastage sheets and other paperwork are required.
Provide guidance and training to junior Cooks and Kitchen Helpers.
Assist in the testing and writing of recipes and menus.
Notify culinary management of ingredient spoilage, wastage and shortages.
Utilize hotel and external training as provided.
Monitor food production levels to optimize food quality and limit wastage.
Ensure positive customer service by communicating with guests in a clear, friendly and helpful manner.
Ensure all food is handled and stored safely in accordance with established health codes and prevent the spoiling and contamination. Rotate food in storage using FIFO principals.
Maintain sanitation pails and wipes at each work station. Follow principles of sanitation and safe food handling including time and temperature controls and the prevention of cross contamination.
Perform all tasks in safe manner. Follow all safety provisions including the use of guards and personal protective gear. Do not engage in any equipment-related activity without sufficient training.