Line Cook (Part-time / Full-time)

Red Deer Resort & Casino•Red Deer, AB

82d•Onsite

About The Position

Red Deer Resort & Casino is looking for a Line Cook (Part-time / Full-time) to join their culinary team. The ideal candidate is an energetic, organized, detail-oriented, and creative culinary enthusiast with experience working in a hotel or restaurant setting, willing to work in a fast-paced, collaborative, and dynamic environment while maintaining the highest standards of quality and hospitality.

Requirements

Minimum one year of culinary experience in a high-volume, full-service restaurant or hotel
Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling in required
Must have a high level of creativity and reliability and attention to detail
Excellent work ethic; driven, organized, good administration skills, dependable, flexible, availability to pick up or volunteer for shifts as required to maintain operational requirements
Must be fluent in English, both written and oral
As a condition of employment, associates are to have a criminal record check prior to their first day of work
All applicants must be legally entitled to work in Canada.
The successful candidate will be subject to criminal record checks and/or other background checks.

Nice To Haves

Food Safety Course is an asset

Responsibilities

Responsible for the daily preparation of food items to designated areas of the kitchen
Set up of work station in accordance to restaurant guidelines
Prepares food items, follows recipes, portion controls and presentation specification as set by the restaurant, Sous Chef and/or Executive Chef
Restock items, clean and maintain work station
Assist with the cleaning, sanitation and organization of kitchen, walk-in coolers, and all other storage
Ensure quality and safety of food complies with standard and sanitary measures; including sweeping of floors, cleaning of surfaces, proper coverage and storage of food items according to standards and procedures
Work at a consistent and efficient pace, ensuring timely preparation of all meals are completed
Following proper reporting procedure for accidents and incidents to ensure follow-up and prevention of accident or injury while following Occupational Health and Safety Legislation
Reports any infraction in the food services department policies and procedures
Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients
Any other duty or task assigned by the Executive or Sous Chef