JOB SUMMARY

The Food & Beverage Line Cook is responsible for supporting the kitchen staff in facilities to include the Westward-Ho, Patios & other On-Course F&B services. The Line Cook prepares food and makes sure Servers deliver each dish to customers in a timely manner. The Line Cook is responsible for that station’s workflow and getting meals out on time. They oversee the cooking process from start to finish and determine how much time each step requires.
The Food & Beverage Line Cook will report to the UGC Executive Chef with a commitment to teamwork and a focus on achieving the department’s overall vision and goals.

STAFF RELATIONS

• Participate in culture that is based on positive attitude, open communication and conversation that promotes team building, a rewarding atmosphere, and a high level of morale
• Adhere to appropriate company uniform standard
• Have positive “can do” attitude
• Attends seasonal training and orientation
• Fulfills all aspects outlined in job description

ESSENTIAL JOB REQUIREMENTS

• 1-2 years previous culinary experience in an established restaurant.
• Valid food safe certificate (level 2)
• Must have a valid work permit
• Must be fully vaccinated
• Long periods of standing and walking is required
• Must have a passion for the business and a love of food

DESIRED JOB REQUIREMENTS

• 3+ years previous Banquet/Event cooking experience; hotel experience would be an asset
• Previous Supervisory experience in a similar role
• Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset
• First Aid & CPR

JOB SKILLS

• Demonstrate a high level of professionalism
• Ability to work with a sense of urgency
• Good organizational and communication skills
• Ability to focus and work efficiently with a flexible work schedule
• Ability to communicate effectively and professionally
• Longer shift work
• Some heavy lifting of inventory