Kitchen Line Cook
Offer published on Jan 21
Job description
Position Profile: Reporting directly to the Executive Chef and the Sous-Chef, the Line Cook takes care of daily food preparation and performs other assigned tasks to meet the standards and quality set by the restaurant.Duties include but are not limited to:
- Work in a quick, clean, consistent, honest, professional manner
- Help with the setting up and preparation of the kitchen
- Prepare food items and ingredients
- Take care of the daily preparation of food items and other tasks assigned by the Executive Chef or Sous-Chef
Requirements
Skills and Qualifications:- Minimum of 3 years experience in an à la carte restaurant
- Have solid base knowledge in Italian and progressive French cuisine
- Ability to work flexible shifts
- Good base knowledge of the fundamentals of cooking
- Ability to adapt in high stress situations while working quickly and consistently
- Safe use of kitchen tools
- Ability to comply with proper health and safety regulations
Benefits and Privileges:
- Position is seasonal from May to October
- Compensation to be discussed during the interviews
- Participation in seasonal staff meal program
- Complimentary golfing privileges (subject to employee restrictions)
Please visit our website at www.rmgc.org to learn more about the Club.
*Due to local laws, we prioritize applicants who have permission to work in Canada, and are fluent in
English and French, both orally and in writing.
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