Job Title: Line Cook

Division: Food & Beverage Operations

Department: Food and Beverage - Culinary

Responsible To: Executive Chef, Sous Chef, Pastry Chef

Legal Status: Must be legally be permitted to work in Canada

Role Summary

The Cook will report to the Sous Chef and Executive Chef. This position comes with a great deal of responsibilities. He/she will be responsible for preparing innovative dishes for our guests. Preparation of designated ingredients in accordance to the restaurant recipes and specifications. They will also be responsible for the execution of their respected opening and closing duties including that the kitchen equipment is cleaned, sanitized, and maintained. To be successful in this role you must have a positive attitude be able to work in a stressful environment. Culinary school education is preferred as well as related work experience

Responsibilities

● Prepares pre-made menu items, such as sandwiches and salads

● Ensure uniform and personal appearance are clean, wrinkle free and professional

● Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption including disinfecting hands prior to handling food

● Prepare and stock designated ingredients

● Clean and maintain workspace

● Follow the Sous Chef or Executive Chefs instructions

● Ensure that food meets the expectations of the Sous Chef and Executive Chef

● Communicate with the kitchen to ensure proper service

● Maintain a positive and professional attitude toward coworkers and members.

● Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program

● Adhere to all environmental policies and programs as required

● Other duties as assigned

Requirements

● High energy, passionate and resilient

● High school diploma or equivalent

● WHIMIS training

● Humble and good sense of humour

● Experience as a prep cook in a busy kitchen

● Understanding of basic cooking methods and procedures

● Culinary school diploma/enrollment an asset

● Knowledge of basic sanitation controls and purpose and use of cleaning supplies

● Food Safety Certificate a requirement of employment

● Must possess excellent customer service skills

● Detail-oriented and works with a high degree of accuracy

● Ability to multi-task in a fast-paced environment

● Works well as part of a team

Working Conditions

● Must be able to work flexible hours including days, evenings, nights, weekends, and holidays

● Required to move, lift, carry, pull, and place objects weighing less than or equal to 25 pounds without assistance

● Stand, sit, or walk for an extended period or for an entire shift

● Reach overhead and below the knees, including bending, twisting, and pulling

● Move over sloping, uneven, or slippery surfaces

White Point Beach Resort is an equal opportunity employer committed to hiring a diverse workforce. WPBR is also committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Human Resources department with any accommodation requests.

Benefits: This position includes a comprehensive benefit package and uniform allowance. From single subsidized staff accommodation to use of our recreation facilities to discounts in the Dining Room, there are many perks to working at White Point, than simply being at the beach every day. Check out our White Point Employee Program .

We thank all those who apply, however, only those selected for interviews will be contacted.

Job Types: Full-time, Part-time, Permanent

Pay: $17.00-$21.00 per hour

Schedule:

• Day shift
• Holidays
• Night shift
• Weekends as needed

Ability to commute/relocate:

• Hunts Point, NS: reliably commute or plan to relocate before starting work (required)

Experience:

• cooking: 3 years (required)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (required)

Work Location: In person