Line Cook (1st, 2nd, 3rd)

Job Title:
1st, 2nd, 3rd, cook positions available
**Location**:
North Vancouver
Department:
Food and Beverage
Reports to:
Head Chef
Role Status:
Full Time/Part Time positions available
Grouse Mountain offers a challenging and enjoyable work environment with a world of career opportunity. Our team is dedicated to Grouse Mountain's renowned excellence and its continued growth as Vancouver's premier mountain resort. In exchange for employee excellence, we offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation (including skiing and snowboarding) an inspiring setting and many unique employee privileges.
Key Responsibilities:
Responsible for secondary food production, preparation, cuts and transformation of all raw products, cooking of all ingredients, all cooking methods;
sautéing, grilling, roasting, frying, baking, poaching, steaming, stewing, braising, smoking etc.Maintain a standard of food quality in accordancewith specific guidelines provided by the Chef de Partie, Sous-Chefs and Executive ChefSauce and soup making, more elaborate pastries, basic chocolate work, hot and cold line cooking in casual restaurantUphold high levels of kitchen hygiene as per Provincial StandardsDesire to improve and learn on a daily basis.Perform all other duties as assignedAble to lift 50+ pounds.
Qualifications, Knowledge, Skills and Abilities Required
Superior organizational skills with the ability to multi-taskDesire to improve and learn on a daily basisAbility to work under pressure and supervise other cooks during service.Must be personable, friendly and outgoing with excellent customer service skillsHigh energy and strong work ethic
Working Conditions
Full Time 30-40 HRS / Week - Part Time 16-24 HRS/ Week30 Min break for 5+ hour shift.Accommodate Days off with prior notice.Schedule released 2.5 Weeks in advance.Free Staff Meal