Glacier House Resort Looking for Cook/Kitchen F/T P/T Full Time

Onsite shared staff accommodation is available.

Summary

The First Cook , will prepare, present, store, and dispatch all food products, specifically, but not limited to the Gallery Restaurant and Bar. This will include various functions to pre-set menu specifications within the given time limitations as previously determined by the Lead Cook and Guest, according to the standards of Glacier House Resort Ltd., as determined by the Lead Cook, and in compliance with all health and safety regulations by ensuring adherence to all sanitary and safe food handling guidelines at all times.

Core Competencies

• Customer Focus
• Communication
• Energy and Stress
• Team Work
• Quality Orientation
• Problem Solving
• Accountability and Dependability
• Operating Equipment
• Ethics and Integrity

Job Duties Ensure and provide consistent food preparation and the highest calibre of food presentation, following Glacier House Resort Ltd. food service and hospitality standards, and ensure communication to the food service staff and supervisors, specifically but not limited to Food Production operations within the kitchen.

• Strong, effective and polite communication with all departments affecting the kitchen – specifically Restaurant and Bar.
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basisand that all food products are stored in accordance with provincial regulations.
• Take an active role in the production and presentation of all food products to maintain the best quality food style possible while adhering to menu specifications.
• Aid in the transportation of all food products, to be sure it is arranged and presented up to the standards set by the Lead Cook.
• Conduct yourself in a professional and positive manner.
• Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Aid in maintaining department objectives and ensure they are met and exceeded.
• Practice positive strategies to motivate fellow staff, encourage self-esteem and efficiency.
• Help to raise the standards within the department and bring new concepts forth.
• Strive to advance your knowledge, skills and abilities and consistently share these with others.
• Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the Glacier House Resort Ltd. standards to exceed the guest’s expectations in addition to remaining budget conscious.
• Actively participate in the Glacier House Resort Ltd. environmental program and department specific initiatives in working towards sustainable operations.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
• Practice the highest departmental standards as determined by the Lead Cook, and the guests of the Glacier House Resort Ltd..
• Promote professional work habits, encourage fellow staff to act with integrity.
• Carry out other related duties which may be assigned from time to time.
• Maintain product consistency by following standards and regularly conduct inspections of seasonings, portion, and appearance of food prepared as per culinary guidelines.
• All buffets, banquets, functions, and caterings are to be conducted in a timely fashion, ensuring readiness to start the event a minimum of fifteen minutes prior to the service time.
• Adhere to all Glacier House Resort Ltd. Guidelines, Policies, Rules and Regulations.
• Completion and compliance of the Glacier House Resort Ltd. Orientation.
• Initial any direct changes made to Banquet Function Sheets/Contracts and communicate to the Executive Chef.
• Follow all food service standards and specifications.
• Follow and adhere to all checklists, prep sheets and par sheets as assigned.
• Ensure communication of breaks with food service staff and production staff.
• Complete assigned side duties and work duties within a timely manner, meeting required deadlines.
• Practice proper grooming, personal hygiene, and uniform standards.
• Attend designated meetings.
• Expedite on floor or in the kitchen as business demands.
• Complete departmental filing, as required. This includes giving any invoices to culinary management, in addition to completing and handing in first aid forms to culinary management.
• Ensure that the kitchen prep area is maintained at the highest level of cleanliness at all times, especially during food production. This includes: any food spills are cleaned immediately, all equipment is cleaned on a daily basis, there is no build up of grease or other stains on all equipment.
• Ensure that food deliveries have been delivered and stored according to the standards set by the Lead Cook and provincial health regulations.
• Communicate to the ServingStaff for tasks encompassing Special EventOperations.
• Follow any and all recipes as they apply to any food products that you prepare, as determined by the Lead Cook.
• Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself and the staff under your direct supervision.

Requirements Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.

• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• Knowledge of proper sanitation procedures and food safe guidelines.
• Understanding of food handling and sanitation standards.
• Understanding of restaurant operational procedures.
• Effective decision making skills.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Positive communication and interpersonal skills.
• Positive attitude and a consistent display of professionalism.
• Innovative, detail oriented, and quality conscious.
• Ability to exert physical effort in transporting equipment and wares.
• Ability to endure abundant physical movements in carrying out job duties.
• Ability to take constructive feedback and leadership.
• Current food safe certification.

Working Conditions Ability to lift 50lb required.

• Manual dexterity required to use desktop computer and peripherals.
• Overtime as required.

Job Types: Part-time, Full-time, Fixed term contract
Contract length: 4 months
Part-time hours: 20-40 per week

Salary: $20.00-$22.00 per hour

Benefits:

• On-site parking

Schedule:

• Evening shift
• Morning shift
• On call
• Weekends as needed

Supplemental pay types:

• Tips

Ability to commute/relocate:

• Revelstoke, BC: reliably commute or plan to relocate before starting work (required)

Experience:

• Cooking: 1 year (preferred)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person

Expected start date: 2023-11-20