Floater Cook

Job Description

Job Description

JOB DESCRIPTION

FLOATER COOK

Reports To : Chef

Job Type : Full Time

Hours Per Week : +40 hours

GENERAL DESCRIPTION

Reporting to the Chef, a Floater Cook plays an integral role in ensuring our clients are delivered an exceptional culinary experience to begin their day. The Floater Cook will lead and prepare food items for customers using predetermined methods in a timely and consistent manner, set up a station with a predetermined mise in place required to service all mealtime functions, practice sanitation and safety daily to ensure that customer satisfaction is met.

RESPONSIBILITIES AND DUTIES

• To assist with preparing, presenting, and serving all meals.
• Must be able to demonstrate the use of industrial knives in a safe and sanitary manner.
• Prepare utensils for dinner service and set up steam line as per the menu plan.
• Can lead and serve the food service line.
• Prepare all breakfast menu items in a timely manner.
• To clean, cut, and prepare raw meat, fish, and poultry as assigned.
• To clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc.
• To clean all equipment while complying with statutory and company hygiene requirements and safety practices.
• Maintain a clean, organized, and safe workstation always.
• Receives grocery orders and ensures proper storage rotation of all items. FIFO (first, first out) is to be followed.
• Ensure measures are practiced, minimizing food waste and spoilage.
• To ensure all items in fridges are dated and always labeled.
• Ability to maintain a clean and safe workstation.
• Ability to assist with unloading groceries on order day.
• Use PPE at all times, e.g., Nitrile gloves and cutting gloves.
• To always provide courteous customer service and guest service.
• Any other duty assigned duty by the Director of Food & Beverage, Executive Chef and Sous Chef

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the lodge :

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities :

PHYSICAL DEMANDS

QUALIFICATION STANDARDS

Experience

A minimum of two years of cooking experience is required. Previous hospitality experience preferred

Some culinary training is required, but it is not an asset.

Licenses or Certificates

Basic Food Safe Certificate

Ability to obtain and / or maintain any government required licenses, certificates, or permits.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per CHH standards.

This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time.

COMPENSATION AND BENEFITS (AFTER 90 DAYS)