|Employer||St. Eugene Golf, Resort & Casino|
|Terms||Seasonal F/T; Seasonal P/t; Casual|
Qualifications A minimum of 3 years cooking experience or an acceptable combination of related experience, education and/or training. Working towards Journey man papers or be a Red Seal would be an advantage. Must have or the ability to get a food safe certificate, Serving it Right Certificate would be an advantage. Competencies • Demonstrates the ability to communicate effectively with balanced listening and talking, speaking and writing clearly and accurately, keeping others informed • Demonstrates the ability to work as part of a team by being helpful, respectful, approachable and team oriented, building strong working relationships and a positive work environment, is responsible, honest, loyal, interacts with others tactfully, resolves conflicts appropriately, and adapts to change. • Demonstrated accountability by planning, managing time well, being on time, being cost conscious, thinking of better ways of doing things, demonstrates ability to follow instructions, maintains appropriate appearance, complies with team Member policies and procedures, and has a willingness to learn • Demonstrates a high level of Guest Focus by striving for high guest satisfaction, going out of way to be helpful and pleasant and making it as easy as possible on the guest rather than self, department, or organization • Knowledge of functions and promotions of the St. Eugene Golf, Resort & Casino and knowledge of the surrounding area • Ability to accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking • The ability to display creativity in food preparation and presentation • The ability to determine which kitchen equipment or tools should be used for which jobs, with the ability to operate the equipment or tools in a safe manner Conditions of Employment: Must be able to endure frequent bending, lifting, stooping, standing and walking. Some heavy lifting and carrying of objects are required. Employees should be prepared to work in an indoor and outdoor climate with varying degrees of temperature. Must be flexible to work both evenings and morning shifts, holidays and weekends.
Application Process: Consideration will be given to those submitting a cover letter and an updated resume clearly stating how they meet the qualifications. Deadline for receipt of applications is May22, 2020 by 12 Noon. Applications may be submitted by email or mail.
St. Eugene Golf, Resort & Casino 7777 Mission Road Cranbrook BC, V1C 7E5 E-mail: email@example.com Please quote “Second Cook” in the subject line Other Information: This competition may be used to create an eligibility list for permanent, term and acting positions. We would like to thank all applicants who apply; however, only those candidates selected for further consideration will be contacted
This position would require you to work on the line producing food that complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures; either in the club house kitchen or the main kitchen. You would be required to assist in food prep in off peak periods. You would ensure that all safe food handling and safety policies and procedures are always followed. This position would require that you have a firm grasp of cooking Fine Dinning and Lounge style food and be able to assist the First Cook on the hot side or produce food unaided on the cold side. You must be able to communicate clearly with managers, kitchen staff and servers in a non-confrontational manner. An understanding of food rotation and the stocking and maintaining sufficient levels of food products at line stations to assure a smooth service period would be needed.
|To Apply||Please use the contact information as directed in the listing.
Résumé and cover letter via Email, Fax or Website, Mail