Line Cook

TITLE: Line Cook

DEPARTMENT: Food & Beverage

RESPONSIBLE TO: Executive Chef & Sous Chef

ACCOUNTABLE TO: General Manager

Granite Golf Club offers its employees a fun and rewarding work environment, working together as a team to achieve an excellent dining experience through outstanding customer service.

The line cook will lead a station and be responsible for the food preparation and presentations. Our line cooks bring a variety of skills and experience, are detail and service-oriented, and want to contribute to a fun and rewarding work experience within our team. Our team is focused on minimal wastage and spoilage, as well as environmental friendliness.

Responsibilities include:

• Champion hospitality.
• Foster pride and passion.
• Prepare food for cooking and consumption.
• Season and cook food according to recipes or personal judgement and experience.
• Portion, arrange, and garnish food.
• Store and refrigerate all new deliveries as needed.
• Carve and trim meats for hot / cold service or sandwiches.
• Ensure adherence to health and safety standards.

QUALIFICATIONS

• Posses a food and beverage hospitality degree or diploma from an accredited educational institution, or equivalent.
• Must have a valid food handler’s certificate.
• Excellent communication skills.
• Self-motivated, able to work with minimal supervision.
• Detail oriented and organized.
• Ability to prioritise and multitask.
• Ability to lift and carry up to 50 lbs.

PERKS

• Competitive salary.
• Free food – staff meal plan (taxable benefit).
• Monthly staff treats; ice cream truck, pizza, blue jay ticket raffles, gift cards.
• Golf privileges.
• Staff golf tournament and dinner.
• Store discount.
• Bonus pay.
• Advancement opportunities.

SCHEDULE

Full time: 8-hour shifts, 5 days per week. Must be available to work weekends and holidays, when required.

Orientation is March 29, actual start dates are flexible.