JOB OPPORTUNITY WITH NATIONAL YACHT CLUB
Position Title: Line Cook
Reports To: Executive Chef & Dining Room Manager
Job Status: Part time and Full-time seasonal roles available
Hours/Week: 24-40 hours/week
Compensation: $18-$22 per hour, negotiable on skill level
Perks: Free parking, discounted or free meals, flexible schedule, tip sharing
JOB PURPOSE:
The Line Cook plays a key role in the day-to-day food production and meal service for our member dining areas. The candidate brings excellent cooking skills to the team, has a positive attitude, and is committed to their success in this role. There are several staff in this role year-round, with more staff and hours available from April to October. This position reports directly to the Executive Chef & Dining Room Manager and is required to have a strong working relationship with the Head Chef and Front of House Supervisors & Servers.
PRIMARY DUTIES & RESPONSIBILITIES:
- Prepares meals in a timely manner. Processes orders in sequence as ordered through our POS system by servers.
- Performs daily production including soups, sauces and mis en place for use on the line.
- Follows standard recipes and portion controls for all production.
- Assists in the daily duties and activities of all kitchen staff including food prep and dishwashing.
- Ensures appropriate health, safety and sanitation standards are followed consistently.
- Maintains a clean and organized workstation.
- Performs opening duties, closing duties, daily and weekly cleaning duties.
- Monitors equipment performance, advises Executive Chef of any deficiencies or required repairs.
- Informs Executive Chef of any inventory items/products in short supply.
- May be involved in assisting with the training of new BOH staff.
- Ensures food quality, consistency and presentation standards are met.
- Performs all duties within guidelines to meet cost percent objectives. Ensures integrity of inventory by following established controls procedures.
- Other tasks and duties as required and deemed appropriate.
KNOWLEDGE, SKILLS AND ABILITIES:
- Previous experience required as a line cook or prep cook an asset.
- Good communication skills required; must be able to read, write and speak English.
- Must be efficient, organized, and work well under pressure.
- Cognizant of health, safety and sanitation rules and regulations; Food Handler’s certification required.
- Ability to withstand heat and stand for long periods of time required. Will be required to lift, carry, reach for items and bend frequently throughout shift.
- Must have general food knowledge. Will be required to know menu descriptions, recipes, specifications and preparation methods. May be required to complete periodic written tests.
WORKING CONDITIONS:
- Substantial time spent standing.
- Substantial time spent working in heat & kitchen environment.
HOW TO APPLY
Email your interest and resume to [email protected] no later than April 1, 2024. No phone calls please.
Job Types: Full-time, Part-time, Seasonal
Pay: $18.00-$22.00 per hour
Expected hours: 24 – 35 per week
Additional pay:
Benefits:
- Company events
- Discounted or free food
- Flexible schedule
- On-site parking
Flexible language requirement:
Education:
- Secondary School (preferred)
Experience:
- Cooking: 1 year (required)
Language:
Licence/Certification:
- Food Handler Certification (preferred)
- Food Safe, SafeCheck, Food Handler or equivalent (preferred)
Work Location: In person
Application deadline: 2024-08-04
