Cook 1

**Basic Function**:
The primary purpose of the position is to efficiently act as a culinary artist. The Cook 1 is creative and cost-efficient within all Outlet or Banquet Kitchen’s. The Cook 1 will also prepare food for buffets, line a la carte and banquets, and assist with production of all salads and desserts. The Cook 1 will create appealing, delicious dishes as per Canad Inns specs and standards. The Cook 1 may also assist Chefs with menu engineering. The Cook 1 will ensure all guests receive a dish with a quality presentation. The Cook 1 may be required to complete job tasks related to the Food Service Receiver, Kitchen Steward and Buffet Attendant/Prep Cook position.
**Key Accountabilities/Responsibilities**:
**Cook 1 &
2 Responsibilities**:
- Assist the Kitchen Stewards, Buffet Attendant/Prep Cook, Food Services Receiver as necessary;
- Clean and maintain the work area throughout the shift;
- Communicate all pertinent information to Culinary staff;
- Distribute the menus to proper personnel;
- Garnish each dishto look as visually appealing;
- Inspect each plate and sign off for appearance and correctness;
- Prepare plates according to guest desires and Canad Inns standards;
- Wrap, label and date all food.
**Cook 3 (Buffet Attendant/Prep) Responsibilities**:
- Adhere to all sanitation guidelines;
- Answer all guest inquiries regarding food choices;
- Anticipate and tend to all guest needs;
- Assist with the development of cost control systems to reduce waste in food, supplies, and labour;
- Assist the Cook as necessary;
- Ensure “Hot Food is Hot &
Cold Food is Cold”.
- Fulfill guest requests, avoiding serving excess portions;
- Maintain and log temperatures:
above 140F for hot and below 40F for cold.
- Cook omelets, sauté stations, prepare cold buffet, banquet salads, platters, prep, dish up food and prep where required.
**Kitchen Steward Responsibilities**:
- Adhere to all sanitation guidelines;
- Assist the Cooks and Servers as necessary;
- Dispose of waste;
- Ensure all items are clean according to sanitation guidelines;
- Maintain a clean and organized work area;
- Monitor proper tank temperatures and chemicals;
- Record all breakage;
- Assist the buffetor line areas with required prep duties;
- Clean and organize all storage areas;
including assisting with receiving.
- Sweep and mop storage area floors;
- Label and identify product area (if needed).
**Food Receiver Responsibilities**:
- Upon deliveries, visually inspect all products to ensure only quality products are received;
- Confirm the itemsthat you are receiving matches the invoice by recording a check-mark next to the reviewed area (item, quantity, date, location, description);
- If you receive a poor quality or damaged product, do not accept the delivery. Return the product to the driver and inform the chef that the product could not be accepted;
- Utilizing FIFO, unpack and disperse the items to their designated areas;
- Keep all coolers,dry good areas and loading docks clean and free from debris;
- Removal and disposal of all boxes and refuse;
- Notify the cooks or the Sous-chef when products need to be used. Follow up to ensure the product is used.
Non-delivery day duties:
- Assist the cooks, Kitchen Stewards and Buffet Attendant/Prep Cook with required duties;
- Taking inventory,know Inventory control management systems particularly Optimum Control;
- Assisting with month end inventories by counting and reviewing stock, accurate recording of numbers;
- Work with Executive Chef to investigate inventory misses against theoretical food costs;
- Equipment Maintenance, routine preventive maintenance and cleaning of food service equipment;
- Clean and organize all storage areas;
- Sweep and mop storage area floors;
- Label and identify product area (if needed).
**Competencies**:
- Able to work days, evenings and/or weekends;
- Can acquire Criminal Background Check and Food Handler &
WHMIS certificates;
- Experience in short orders;
- Formal or informal training and/or education;
- Clean, with good hygiene habits;
- Communicates effectively;
- Detail-oriented;
- Multi-tasks efficiently;
- Organized, accurate and reliable;
- Prioritizes and works efficiently with limited supervision;
- Professional attitude and expectations;
- Positive and upbeat attitude and demeanor;
- Recognizes and resolves problems quickly and efficiently;
- Works in a team environment. Bend and stretch frequently;
- Deal with loud noises, large crowds and potentially upset guests;
- Handle a fast-paced environment;
- Lift, balance andcarry trays of up to 20 lbs during your shift;
- Stand, walk and remain on feet and perform job duties for entire shift duration;
- Work quickly and quietly.
**Employee Perks!**
- Employee Canadvantage Rewards Program,
- Employee Discounts, including meal, room rates, and more!
- Educational “Scholarships” and financial assistance.
- Employee Events including Staff BBQs, Holiday Parties, Sporting Events, Cont