Line Cook Position

SUPERVISOR:          Executive Chef

 

DUTIES AND RESPONSIBILITIES:

 

  1. Implement company policies and procedures.

 

  1. Ensure that all prescribed forms are used and properly completed.

 

  1. Promote the image of the companies.

 

  1. Set up workstation with appropriate supplies  

 

  1. Prepare and cook menu quality menu items in a timely manner as per specifications and training, allowing for adjustments for any special dietary requirements of the tenants of the building.

 

  1. Able to follow instructions to the letter, read and execute recipes, and maintain quality and consistency

 

  1. Passionate about quality and consistency

 

  1. Maintain the highest standard of sanitation practices and procedures as per Alberta Health Services guidelines.

 

  1. Work effectively, independently and maintain a positive teamwork environment with all employees.

 

  1. Make sure that kitchen safety measures and safety procedures are always followed.

 

  1. Ensure the regular cleaning and disinfecting of kitchen equipment as it is used.

 

  1. Control and limit waste

 

  1. Other duties as required.

STANDARDS OF PERFORMANCE

  1. Quality and timeliness of meals provided.

 

  1. Adherence to food safety protocols

 

  1. Uniform and hygiene standards are met

 

  1. Overall organization and cleanliness of workstations and kitchen

 

  1. Excellent communication and positive attitude with all employees