Careers

Primary Function:

To maintain a high standard of food quality, presentation and cleanliness in all food outlets of the kitchen department

Job Description – Line Cook:

• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers
• Other duties as requested by guests and/or management

Requirements/Experience:

• 1-3 years of practical experience, or culinary internship students considered
• Culinary education an asset
• Substantial knowledge of food safety and handling procedures
• Excellent interpersonal skills
• Ability to work all restaurant operating hours with physical demands of standing, bending and lifting (up to 30 lbs)

Reports to:

Head Chef, Sous Chef, Lodge Manager and Kitchen supervisors

Hours:

• As required