Cook II
$31,200,000–$41,600,000 year
On-siteCalgary, Alberta, Canada
Job Summary
Prepare meals, soups, meats, gravies, vegetables, and desserts according to recipes and quality standards while maintaining full knowledge of the menu. Regulate oven, broiler, grill, and roaster temperatures; visually inspect all food items prior to service. Maintain constant cleanliness and proper sanitary conditions in all kitchen areas, including line and prep kitchens. Prepare, maintain, and monitor quality control for hot and cold food items, including meat, fish, fowl, sauces, stocks, and seafood. Rotate product in chillers to minimize wastage and maintain accurate food logs. Communicate promptly with the Sous Chef or Executive Chef regarding food quality or shortage issues. Work a variety of shifts including weekends and holidays.
Required Qualifications
- A culinary professional with a minimum of one year of experience in a similar upscale Restaurant operation in a downtown city center
- FoodSafe certification
- Strong knife skills
- 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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