VISTA 18 RESTAURANT + LOUNGE: AUTHENTIC – LOCAL – ELEVATED

Operating for over 20 years, with a newly renovated dining room and spectacular views. We offer locally sourced produce with a global infused approach.
The Cook typically works 2:30pm - 10:30pm shifts, four to five (4-5) days per week. We are looking for someone who can work, evenings, weekends and holidays.
The Vista Team has fun and are passionate about what they do. Come join us!

Responsibilities: Duties and qualifications consist of (but not limited to)

• Prepare all aspects of the food production for Vista 18, Clive’s Classic Lounge & Room Service, according to hotel standards and sanitation practices
• Receive and stocking of deliveries for the kitchen
• Daily cleaning and inventory of walk in, storage and refrigerators for stock rotation and ensure all equipment in the work area is properly cleaned
• Report any equipment in need of repair to the Sous Chef or Chef de Cuisine
• Work in a safe manner to ensure total compliance with all health and safety regulations
• Perform other duties as necessary and assigned

QUALIFICATIONS:

• Food Safe level one or equivalent required.
• Minimum of 1 years’ experience in similar position required.
• Demonstrated ability to work in a fast paced, multi-tasking, multi functional team environment required.
• Demonstrated ability to maintain professionalism, team player attitude with positivity.
• Good communication skills required.
• Formal culinary education is considered an asset as is Food Safe level two certification or equivalent.

THIS POSITION HAS PHYSICAL REQUIREMENTS:

Must be able to stand and exert well-paced ability for up to 8 hours in length. Must be able to lift up to 50 lbs. and push and pull carts and equipment on a regular and continuing basis. Must be able to bend, stoop, squat and stretch to fulfill projects that need to be completed for daily operations.

• Prepare all aspects of the food production for Vista 18, Clive’s Classic Lounge & Room Service, according to hotel standards and sanitation practices
• Receive and stocking of deliveries for the kitchen
• Daily cleaning and inventory of walk in, storage and refrigerators for stock rotation and ensure all equipment in the work area is properly cleaned
• Report any equipment in need of repair to the Sous Chef or Chef de Cuisine
• Work in a safe manner to ensure total compliance with all health and safety regulations
• Perform other duties as necessary and assigne