Line Cook - Concessions

Summary

Under the direction of the Head Cook, the Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment while maintaining high standards of food preparation and attention to detail. This position plays a key role in our Catering team to deliver an exceptional culinary experience for our guests and clients. The Line Cook may work in either the Kitchen or the Concession on the Grill.

Essential Duties And Responsibilities

Under the direction of the Head Cook, the Line Cook is responsible for but not limited to, the following duties:

• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Stay productive at all times and prepare for future needs as time allows
• Responsible for the daily preparation of food items at various stations in the kitchen
• Ensure dishes for customers with food allergies or intolerances meet specifications and comply with restrictions
• Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, grills, machines, etc.
• Prepare all food items as directed in a sanitary and timely manner, ensuring products are cooked to the appropriate temperature and kept outside of the “danger zone”
• Perform other related duties as required
• Arrive to work at the scheduled time
• Work at an efficient and consistent pace. Ensure timely preparation of all meals
• Perform additional responsibilities, although not detailed, as requested by the Head Chef at any time
• Adhere to all regulations including blood-borne pathogens, infection control, use of hazardous materials and fire safety
• Properly cover and store food items according to standards and procedures
• Assist the supervisor in responding to employee inquiries regarding food preparation, storage, spoilage, sanitation, etc.
• Follow recipes, portion controls, and presentation specifications as set by the Head Cook
• Report any infraction in the food services department policies and procedures
• Has understanding and knowledge to properly use and maintain all equipment in the station
• Set up station according to pre-determined guidelines
• Ensure that the correct quantities are prepared to meet daily needs. Utilizes kitchen equipment during food preparation
• Serve food in the proper portion size and at the proper temperature
• Restock all items as needed throughout the shift
• Clean and maintain station in practicing good safety, sanitation, and organizational skills
• Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas

Qualification And Requirements

• Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
• Attention to detail in all areas of work
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
• Professional diploma or food services management preferred
• Strong problem identification and problem resolution skills. Strong work ethic and positive team attitude
• High school diploma or GED equivalent
• Minimum 1 year of cooking experience required
• Effective communication skills
• Ability to read and follow instructions as per Specification Sheets
• Able to work flexible hours to accommodate business requirements, including early mornings, evenings, weekends and holidays
• Highly effective teamwork skills
• The ideal candidate must be motivated, enthusiastic, and able to multi-task in a fast-paced environment

WORK ENVIRONMENT

• Manual dexterity is required to use knives and kitchen appliances
• Occasional environmental exposures to cold, heat and water
• This position will spend 100% of the time standing
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly. Will be constantly exposed to high temperatures in the kitchen environment
• Given Westerner Park is in the Major Events industry, this individual will need the ability to be adaptable and flexible with their time. Work will include evenings and/or weekend shifts as event volume dictates

AFFILIATIONS Member of the Westerner Employee Association 

This job description is not intended to be all-inclusive and successful incumbents may perform other related duties as requested to meet the organization's ongoing needs. 

Thank you for your interest in Westerner Park. We look forward to reviewing your application. 

Westerner Park provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, colour, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Westerner Park complies with applicable Federal and Provincial legislation governing nondiscrimination in employment in every location where the organization has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. 

Westerner Park welcomes all applicants for this position. Should you be individually selected to participate in an assessment or selection process, accommodation is available upon request in relation to the materials or processes to be used. 

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