Seasonal Cook, Tundra Grill & Concessions, at Assiniboine Park Conservancy

Compass Canada•Winnipeg, MB

4h•Onsite

About The Position

Reporting to the Chef, Sous Chef, and Chef de Partie, the First Cook’s main objective is to prepare and present menu items as set out by the Chef to ensure safety, hygiene, and cleanliness in all aspects of work and other members of the kitchen. This position is responsible for working the whole line of the kitchen, including the preparation and presentation of both hot and cold menu items set out by the Chef, while coordinating with other kitchen members in the process. You will collaborate with the kitchen team to ensure every dish is prepared efficiently and consistently, upholding the highest standards of quality and presentation.

Requirements

High School Diploma or GED.
Certifications are required to comply with provincial regulations.
Food Handling Certification.
2+ years of professional cooking experience required.
Extensive knowledge of kitchen procedures and knife skills.
Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
Excellent multitasking and organizational skills.
Demonstrated leadership and communication skills in order to supervise and mentor junior kitchen staff.
Ability to adapt and be flexible, including making adjustments for dietary requests of guests.
Effective communication, interpersonal, and customer service skills for maintaining respectful working relationships with fellow employees, volunteers, suppliers and visitors.
Candidates must be physically capable of performing the duties of the position, which include standing for long periods and heavy lifting.
Availability to work days and weekends, including holidays and long weekends.
An equivalent combination of education and experience may be considered.

Nice To Haves

Enrollment in culinary arts or a diploma in culinary arts is preferred.

Responsibilities

Prepare food for service (e.g. chopping vegetables, butchering meat, preparing sauces).
Ensure the proper use of scales and measurements in all recipes, portioning, and food production.
Cook menu items to the satisfaction of the chef and customer.
Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food.
Follow any and all recipes as they apply to any food products as determined by the Chef.
Participate in the plating in designated food service areas to maintain the best quality presentation under the direction of more experienced line cooks and chefs.
Ensure that food comes out simultaneously in high quality and in a timely fashion.
Clean up the station and take care of leftover food.
Stock inventory appropriately.
Identify situations which compromise APC’s culinary standards and report to the Chef.
Provide assistance to line cooks 2 and 3 on kitchen procedures and daily kitchen operations.
Able to correctly and efficiently chop and prepare food.
Coach and mentor junior line cooks on the proper knife skills techniques.
Coaches junior line cooks on proper cooking techniques.
Reviews food prepared by junior cooks.
Adhere to and comply with all APC policies, safety regulations and safe work practices that will ensure a safe work environment.
Maintain a professional image while working and provide extraordinary experiences to our park visitors while performing daily work activities.
Demonstrate the ability to establish and maintain positive relationships with co-workers, volunteers, and visitors.
Demonstrate a commitment to the principles of equity and diversity, and proven ability to work effectively with a diverse population.
Perform other related duties and responsibilities as required.