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Line Cook

Canad InnsLine Cook

Line Cook

  • Position Type: Days
  • Posted 1 week ago
  • Oct 28, 2016

Canad Inns Destination Centre - Health Science Centre

Purpose: To create 100% Guest Satisfaction by providing Excellent service to guest
Areas of Responsibility:
Creates 100% guest satisfaction by providing Canad Certified Four Star Service and by exceeding guest expectations

¨        Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
¨        Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
¨        Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Guarantee
¨        Performs other duties as required

Coordinates all hot and cold food preparation, including banquets when necessary

¨        Prepares sauces, soups and hot entrees for service and special functions, insuring that all stations are set for forecasted covers
¨        Demonstrates recipe knowledge for all soups, sauces and entrees, making suggestions to improve quality and eliminate waste
¨        Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices
¨        Ensures adherence to Canad Inns standards of food quality, recipes and preparation
¨        Suggests daily specials that incorporate seasonal or special order ingredients
¨        Inspects and ensures the proper set up and readiness of each item on menus
¨        Maintains product consistency by conducting inspections of seasonings, portion, and appearance of food
¨        Supervises proper storage of unused food to minimize waste and maximize quality
¨        Coordinates service with restaurant and banquet operations
¨        Handles delegation of staff for preparation and service including restaurant, kitchen and banquet
¨        Daily review of all banquet contracts and function organization
¨        Assesses needs and produces action plans and task lists for subordinates
¨        Assists in the coordination of inventory, purchasing and disbursement of all supplies
¨        Preparation of trial dinners including procedures followed for Executive Chef’s approval
¨        Trouble shooting and decision making in cases of emergencies or high volumes with professionalism
¨        Knowledgeable in food costing and menu construction
¨        Performs other duties as required to include duties of subordinates

Organizes and maintains work areas, coolers and storage areas

¨        Prepares work checklist and organizes work stations for each shift
¨        Assists personnel in checking coolers and storage areas for cleanliness, quantity and quality of food products
¨        Insures that proper plate presentation and requisitioning procedures

Success Factors:
Focus On the Guest… Seek to understand the guest, internal and external guest and meet and exceed the needs of both the guest and the company.
Attend to Detail… Ensure that work is accurate, thorough and to the highest standards.
Take Responsibility… Demonstrate personal ownership of tasks and follow through to get the required results.
Apply Professional, Product, or Technical Expertise… Demonstrate the ability to apply technical, professional, or product expertise to everyday hotel situations.
Foster Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Communicate Effectively… Clarify and provide information so that coworkers, guests, and suppliers understand and can take action.
Key Skills and Requirements:
Technical Service Skills… Demonstrate understanding of the technical service skills for assigned area (i.e. food & beverage service, housekeeping, etc.)
Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties.
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