Loading...

Line Cook

Rate of Pay: $15 per hour

Reports to: Chef, Sous Chef, Kitchen Manager

Location: White Point Beach Lodge

Responsibilities:

  • Providing efficient, attentive and friendly service
  • Adherence to established standards
  • Quality of grooming
    Quality of friendliness and sensitivity to guests’ needs
  • Quality of service provided
  • Degree of guest acceptance and satisfaction
  • Quality of coordinating with peers and results achieved

Basic Functions:

  • Preparing and cooking all food items that come from ‘the line’
  • Plate presentation of prepared foods for service
  • Maintaining cleanliness of area and equipment
  • Practices food handling standards according the dept of health regulations

General Duties:

  • Reports to work on time and in full uniform
  • Follows established sign in and out procedures
  • Knowledge of other services offered in the hotel
  • Follows established standards
  • Checks section for supplies and cleanliness
  • Checks prep sheets and Banquet Event Orders for specials and preparation required
  • Maintenance of equipment
  • Daily preparation and cleaning duties as assigned
  • Prepares garnishes used to decorate plates
  • Prompt preparation and presentation of orders
  • Greeting guests in a friendly manner
  • Practices safe operating procedures while using all equipment
  • Practices safe handling of all food accordance with the department of health regulations
  • Follows food cost control procedures
  • Other duties as assigned by management
  • Informs supervisor of guest comments promptly

Specific Duties:

  • Appearance and Grooming
  • Clean uniform
  • Neat hairstyle
  • Clean fingernails
  • Shower daily
  • Use of deodorant
  • Wear name tag
  • Minimum jewellery 

Preparation Duties:

  • Checking equipment for cleanliness, working order; turn on
  • Check station for preparedness
  • Check and complete items on prep sheets and Banquet Event Orders
  • Prepare condiments and garnishes

Side Work:

  • Completion of scheduled side work, to be done as specified
  • Cleaning of grills, ovens, stove tops, corridors, steam table, shelves, storage, line coolers

Service:

  • Proper organization of line for service
  • Line kept clean, organized and neat for duration of service period
  • removal of all soiled dishes and pots to the dishwasher and sorts
  • Restocking of line as required

Use of Social Skills:

  • Greet and converse with guests
  • Answering the phones
  • Dealing with complaints
  • Working harmoniously with colleagues and management
  • Dealing with accidents to guests and staff

Food Cost Control:

  • Ensures that all food items prepared and served are accounted for
  • Follows proper food storage procedures
  • Rotates stock to ensure oldest is not forgotten
  • Relate preparation of line and garnishes to number of projected guests

Orientation:

  • Dining room and kitchen information
  • Knowledge of hotel and other facilities
  • Knowledge of management structure
  • Knowledge of managements and employee rights
  • Knowledge of work schedule
  • Knowledge of employee benefits
  • Knowledge of fire procedures
  • Knowledge of accident hazards
  • Knowledge of health and safety regulations
  • Completion of Superhost program plus one-day general company orientation

Benefits:

  • Access to our onsite gym and pool
  • Extended medical after six months
  • Paid vacation (calculated on each pay at 4% = two weeks/year, can also be banked and taken when on vacation)
  • Subsidized accommodation
  • Subsidized meals
  • Free golf
  • Discounted rooms for stays
  • Long term service awards

Interested in applying for this role? Get in touch with us today at saiesha@alliancevisas.com