|Employer||St. Eugene Golf, Resort & Casino|
|Salary||To Be Determined|
|Terms||Seasonal (Full Time, Part Time, Casual Positions)|
|Start Date||The hiring for these positions will begin in April.|
Qualifications A minimum of 4 years cooking experience and 3 years experience leading a team in a Hotel or Resort style Kitchen 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 • Ability to develop, cultivate and lead a team • Demonstrate the ability to communicate effectively with balanced listening and talking, speaking and writing clearly and accurately, keeping others informed • Demonstrate 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, • Demonstrate the ability to be responsible, honest, and loyal, interact with others tactfully, resolve conflicts appropriately, and adapt to change and fluctuations. • Demonstrate accountability by planning, managing time well, being on time, being cost conscious and taking initiative • Demonstrate ability to follow direction, maintain appropriate appearance, comply with department and corporate policies and procedures, and a willingness to learn • Demonstrate 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 Microsoft Office computer applications • Higher knowledge of food and beverage • 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
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.
Job Purpose: This position requires a higher knowledge of food preparation. You would assume 100% responsibility for the quality of products served by yourself and junior team members on the line. You would ensure that yourself and junior team members know and comply consistently with the Kitchen’s Tasks designated by the other managers or supervisors and are completed as per the kitchen standards and procedures. You would be required to inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices as well as the storing and rotating of products. Should any conflicts arise with Servers or the food served you would need to resolve the issue in a tactful and non- confrontational manner; guest service would be of the utmost concern. You would also assist in food prep assignments during off-peak periods. At the end of the evening you would assist and make sure that the kitchen is closed properly, following the kitchen checklist for kitchen stations. Attendance at scheduled employee meetings would give you the opportunity to bring suggestions for improvements. An on-going collaboration with other departments such as sales and catering would be required in order to ensure all guest needs are met.
|To Apply||Please use the contact information as directed in the listing.
firstname.lastname@example.org (Please quote First Cook in the Subject Line) 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 May 22, 2020 b
|Address||7777 Mission Road|