Job Description
Welcome to the Premier Life. At Best Western, we are committed to providing exceptional service and quality to our guests. Through our Values for Excellence, we are committed to providing exceptional guest experiences and achieving excellent results through our employees. We are currently recruiting, and we want you to join us!
Job description
The Line Cook will be responsible for preparation of menu items, as well as inventory control for Banquet and Restaurant functions. Must possess strong organizational and multi-tasking skills. The appointed individual must maintain a clean work area, and follow safe food handling procedures. All duties must be completed with the standards set by the Executive Chef.
Duties and Responsibilities:
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Transport supplies from the storeroom and stock in designated areas.
Start prep work on items needed for the particular menu of the day.
Prepare all menu items following recipes and yield guide.
All requisitions are processed properly and placed in designated area.
Properly label and date all products to ensure safekeeping and sanitation.
Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties such as setting up work station with required place, tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Executive Chef of any supplies that need to be requisitioned for the day's tasks.
Continue prep work after the meal period for the next meal service.
Perform all other job related duties as requested.
Qualifications and Skill Requirements:
At least 1 year of experience in a high-volume/fine dining restaurant.
A highly motivated and energetic personality.
Accepts constructive feedback with a positive attitude.
Ability to take initiative and exhibit flexibility.
Excellent customer skills.
Professional appearance and demeanor.
High Volume, restaurant experience.
A stable work history.
Strong and effective communication, documentation and organizational skills.
Professional appearance demeanor and conduct.
Good knowledge of Microsoft Office and Windows-based computer applications.
Able to work varied shifts including holidays and weekends.
Able to work in a high pressure, fast paced environment.
Skilled in writing requisitions.
Experience with receiving and inventory control.
Financial understanding in food costs and minimizing wastage in the kitchen is required.
Job Types: Full-time, Permanent
Pay: $18.00 per hour
Benefits:
• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• On-site parking
• Vision care
Schedule:
• Evening shift
Experience:
• line cook: 2 years (preferred)
Work Location: In person
Job description
The Line Cook will be responsible for preparation of menu items, as well as inventory control for Banquet and Restaurant functions. Must possess strong organizational and multi-tasking skills. The appointed individual must maintain a clean work area, and follow safe food handling procedures. All duties must be completed with the standards set by the Executive Chef.
Duties and Responsibilities:
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Transport supplies from the storeroom and stock in designated areas.
Start prep work on items needed for the particular menu of the day.
Prepare all menu items following recipes and yield guide.
All requisitions are processed properly and placed in designated area.
Properly label and date all products to ensure safekeeping and sanitation.
Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties such as setting up work station with required place, tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Executive Chef of any supplies that need to be requisitioned for the day's tasks.
Continue prep work after the meal period for the next meal service.
Perform all other job related duties as requested.
Qualifications and Skill Requirements:
At least 1 year of experience in a high-volume/fine dining restaurant.
A highly motivated and energetic personality.
Accepts constructive feedback with a positive attitude.
Ability to take initiative and exhibit flexibility.
Excellent customer skills.
Professional appearance and demeanor.
High Volume, restaurant experience.
A stable work history.
Strong and effective communication, documentation and organizational skills.
Professional appearance demeanor and conduct.
Good knowledge of Microsoft Office and Windows-based computer applications.
Able to work varied shifts including holidays and weekends.
Able to work in a high pressure, fast paced environment.
Skilled in writing requisitions.
Experience with receiving and inventory control.
Financial understanding in food costs and minimizing wastage in the kitchen is required.
Job Types: Full-time, Permanent
Pay: $18.00 per hour
Benefits:
• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• On-site parking
• Vision care
Schedule:
• Evening shift
Experience:
• line cook: 2 years (preferred)
Work Location: In person
💡 Quick Summary
Seeking a career-building opportunity? The Line Cook | Full Time position is now open for candidates interested in the Hotel Jobs sector. This role in Calgary offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.