Cook I
$31,200,000–$37,440,000 year
On-siteCalgary, Alberta, Canada
Job Summary
Prepare meals, soups, meats, gravies, vegetables, and desserts according to recipes and quality standards. Regulate temperature of ovens, broilers, grills, and roasters while maintaining constant cleanliness and proper sanitary conditions of all food storage and kitchen areas. Provide leadership to Cook II, Cook III, and Stewards when necessary. Maintain accurate food logs, monitor product rotation in chillers to minimize wastage, and visually inspect all food items prior to service. Communicate promptly with the Sous Chef or Executive Chef regarding food quality or shortages. Work a variety of shifts including weekends and holidays in a fast-paced environment.
Required Qualifications
- Culinary professional with a minimum of two to three years of experience in a similar upscale Restaurant operation in a downtown city center
- FoodSafe certification
- Strong knife skills
- Workable knowledge of various kitchen equipment
- Solid understanding of standard measurements and portions
- Able to follow oral and written instructions
- Able to work well under pressure and enjoy a fast-paced environment
- Excellent communicator who values teamwork and collaboration
- Able to work a variety of shifts, including weekends and holidays
- Physically able to stand for long periods of time and lift or carry objects up to 40 pounds or more
Desired Qualifications
- Outstanding work ethic
- Track record of reliability
- Punctuality
- Approachable demeanor
- Strong commitment to safety
- High level of enthusiasm
- Desire to continuously learn and develop
- Energetic with a passion for food
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