Overview

The Banquet and Event Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction.  Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. The Banquet/Event Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order.

This role pays an hourly rate of $18.00-$23.00 CAD and is tip eligible.

Benefits for Part-Time roles: Pension matching.

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

Responsibilities

• Responsible for cooking and packaging food product which is prepared to order or kept warm until sold.
• Receives verbal orders from the front counter staff for food product requirements for guest orders.
• Responsible for maintaining quality and production standards on all menu items.
• Food must be fresh and of high quality when served to the guests.
• Responsible for portion control and serving temperatures of all products served in the concession stand.
• Responsible for cleaning, stocking and restocking of workstations and displays.
• Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.
• Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift.
• The Cook must be checked out before ending the shift by the Floor Supervisor.
• Maintains sanitation, health and safety standards in work areas.
• Must show demonstrated ability to meet the company standard for excellent attendance.

• The Banquet/Event Cook must be available to work events as scheduled per business need, both morning and/or evening shifts, and/or weekends.

Qualifications

• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read, and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate.