Cook

Basic Function:

The primary purpose of the position is to efficiently act as a culinary artist. The Cook 1 is creative and cost-efficient within all Outlet or Banquet Kitchen’s. The Cook 1 will also prepare food for buffets, line a la carte and banquets, and assist with production of all salads and desserts. The Cook 1 will create appealing, delicious dishes as per Canad Inns specs and standards.  The Cook 1 may also assist Chefs with menu engineering.  The Cook 1 will ensure all guests receive a dish with a quality presentation. The Cook 1 may be required to complete job tasks related to the Food Service Receiver, Kitchen Steward and Buffet Attendant/Prep Cook position.

Key Accountabilities/Responsibilities:

 Cook 1 & 2 Responsibilities:

• Assist the Kitchen Stewards, Buffet Attendant/Prep Cook, Food Services Receiver as necessary;
• Clean and maintain the work area throughout the shift;
• Communicate all pertinent information to Culinary staff;
• Distribute the menus to proper personnel;
• Garnish each dish to look as visually appealing;
• Inspect each plate and sign off for appearance and correctness;
• Prepare plates according to guest desires and Canad Inns standards;
• Wrap, label and date all food.

Cook 3 (Buffet Attendant/Prep) Responsibilities:

• Adhere to all sanitation guidelines;
• Answer all guest inquiries regarding food choices;
• Anticipate and tend to all guest needs;
• Assist with the development of cost control systems to reduce waste in food, supplies, and labour;
• Assist the Cook as necessary;
• Ensure “Hot Food is Hot & Cold Food is Cold”.
• Fulfill guest requests, avoiding serving excess portions;
• Maintain and log temperatures: above 140F for hot and below 40F for cold.
• Cook omelets, sauté stations, prepare cold buffet, banquet salads, platters, prep, dish up food and prep where required.

Kitchen Steward Responsibilities:

• Adhere to all sanitation guidelines;
• Assist the Cooks and Servers as necessary;
• Dispose of waste;
• Ensure all items are clean according to sanitation guidelines;
• Maintain a clean and organized work area;
• Monitor proper tank temperatures and chemicals;
• Record all breakage;
• Assist the buffet or line areas with required prep duties;
• Clean and organize all storage areas; including assisting with receiving.
• Sweep and mop storage area floors;
• Label and identify product area (if needed).

Food Receiver Responsibilities:

• Upon deliveries, visually inspect all products to ensure only quality products are received;
• Confirm the items that you are receiving matches the invoice by recording a check-mark next to the reviewed area (item, quantity, date, location, description);
• If you receive a poor quality or damaged product, do not accept the delivery.  Return the product to the driver and inform the chef that the product could not be accepted;
• Utilizing FIFO, unpack and disperse the items to their designated areas;
• Keep all coolers, dry good areas and loading docks clean and free from debris;
• Removal and disposal of all boxes and refuse;
• Notify the cooks or the Sous-chef when products need to be used. Follow up to ensure the product is used.

Non-delivery day duties:

• Assist the cooks, Kitchen Stewards and Buffet Attendant/Prep Cook with required duties;
• Taking inventory, know Inventory control management systems particularly Optimum Control;
• Assisting with month end inventories by counting and reviewing stock, accurate recording of numbers;
• Work with Executive Chef to investigate inventory misses against theoretical food costs;
• Equipment Maintenance, routine preventive maintenance and cleaning of food service equipment;
• Clean and organize all storage areas;
• Sweep and mop storage area floors;
• Label and identify product area (if needed).

Competencies:

• Able to work days, evenings and/or weekends;
• Can acquire Criminal Background Check and Food Handler & WHMIS certificates;
• Experience in short orders;
• Formal or informal training and/or education;
• Clean, with good hygiene habits;
• Communicates effectively;
• Detail-oriented;
• Multi-tasks efficiently;
• Organized, accurate and reliable;
• Prioritizes and works efficiently with limited supervision;
• Professional attitude and expectations;
• Positive and upbeat attitude and demeanor;
• Recognizes and resolves problems quickly and efficiently;
• Works in a team environment. Bend and stretch frequently;
• Deal with loud noises, large crowds and potentially upset guests;
• Handle a fast-paced environment;
• Lift, balance and carry trays of up to 20 lbs during your shift;
• Stand, walk and remain on feet and perform job duties for entire shift duration;
• Work quickly and quietly.

Employee Perks!

• Employee Canadvantage Rewards Program,
• Employee Discounts, including meal, room rates, and more!
• Educational “Scholarships” and financial assistance.
• Employee Events including Staff BBQs, Holiday Parties, Sporting Events, Contests, Prize Draws and more!
• Flexible Schedules
• Competitive Wages
• Career Growth Opportunities
  • MB Largest Hospitality provider Headquartered in Winnipeg provides opportunities for growth