This position of Line Cook is responsible for all hot and cold food preparation for Macan’s Pub and Dining Room. The individual must be able to work as part of a team and independently, show sound judgment, and demonstrate optimal decision-making as it pertains to the food and expectations of our members/guests.
This is a full-time, year-round position.
Salary: Competitive in experience / Golf privileges

Responsibilities:

• Food production, preparation, presentation and service delivery of all food services
• Adhere to all Key Service Standards and established recipe specifications
• Monitor food quality and ensure proper standards of food preparation, rotation and storage
• Assist in establishing menu specifications, plate presentation and creating visual food displays
• Supervise kitchen colleagues in the absence of culinary leaders
• Participate actively in a multi-functional work environment
• Work positively, respectably and effectively
• Be supportive of creativity and innovation, and maintain a high level of professionalism
• Work conscientiously in assisting to control food quality, food cost, labour and waste
• Other duties as assigned by culinary leaders

Skills and Requirements:

• Strong culinary background with a minimum of 3-5 years of experience
• Must be well-versed in all areas of kitchen operations
• Food Safe Certification
• Self-disciplined with a sincere desire to provide excellent guest service
• Attention to detail with the skills to enhance food quality and presentation standards
• Excellent interpersonal and communication skills
• Team player and a self-starter with the ability to work independently when required
• Ability to lift heavy loads (35 kg)
• Must be prepared to work a variety of hours, including weekends
• Red Seal certified is an asset

Job Type: Full-time
Pay: $23.00-$25.00 per hour
Expected hours: 36 per week

Benefits:

• Discounted or free food
• Flexible schedule
• On-site parking

Flexible language requirement:

• French not required

Schedule:

• 8 hour shift

Work Location: In perso

• Food production, preparation, presentation and service delivery of all food services
• Adhere to all Key Service Standards and established recipe specifications
• Monitor food quality and ensure proper standards of food preparation, rotation and storage
• Assist in establishing menu specifications, plate presentation and creating visual food displays
• Supervise kitchen colleagues in the absence of culinary leaders
• Participate actively in a multi-functional work environment
• Work positively, respectably and effectively
• Be supportive of creativity and innovation, and maintain a high level of professionalism
• Work conscientiously in assisting to control food quality, food cost, labour and waste
• Other duties as assigned by culinary leader