Title:Line Cook, Cabot Links
Reports to:Chef de Cuisine / Executive Sous Chef
Location: 18 Cabot Lane, Inverness, NS, B0E 1N0
Job Type:Full-time Seasonal
Built by dreamers, for dreamers.
As a Line Cook at Cabot, you will assist in preparation and delivery of high quality food items in a busy kitchen.
Core Accountabilities:
-Prepare the necessary food items as directed by the Executive Chefs in accordance with Cabot standards and in a timely and efficient fashion to ensure that there is no interruption to guest service
-Follow all recipes, weights and measures to produce quality food according to the Kitchen Guidebook and Executive Chef
-Keep work station clean and organized including fridge's/freezers, countertops and stove tops
-Keeps overproduction and food waste to a minimum in order to reduce food cost expense
-Will operate all kitchen equipment and conduct themselves with safety in mind at all times
-Ensure that all food products are handled, stored, prepared and served safely in accordance with company and government Food Safety guidelines
-Report any and all deficiencies in kitchen equipment functionality and quality of food products to the Chef de Cuisine in a timely fashion
-Adhere to all environmental policies and programs as required
-Ensure that station opening and closing procedures are carried out to standard
-Actively share ideas, opinions and suggestions in daily shift briefings
-Maintain proper rotation of product in all chillers to minimize wastage/spoilage
-Have full knowledge of all menu items, daily features and promotions
-Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
-Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment
-Maintain a clean, neat and professional appearance, ensuring proper protective clothing is worn at all times
-Carry out and attend, if required, training courses, which are necessary for the performance of the role
-Follow kitchen policies, procedures and service standards
-Follow all safety and sanitation policies when handling food and beverage
-Other duties as assigned by management
Qualifications:
-Previous experience in the culinary field required
-Diploma/Certification in a Culinary discipline an asset
-Strong interpersonal and problem solving abilities
-Highly responsible & reliable
-Ability to work well under pressure in a fast paced environment
-Ability to work cohesively as part of a team
-Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Demands:
-Constant standing and walking throughout shift
-Frequently lifting and carrying up to 30 lbs
-Occasional ascending or descending stairs and ramps
-Occasional kneeling, pushing, pulling, lifting
-Must be able to work in a hot, stressful, noisy kitchen
