Entry Cook
Whistler Blackcomb Food & Beverage Opportunities
We are currently looking for cooks of all experience levels, who will provide first class service to our guests in an upbeat, fast-paced restaurant environment. Our formal training and staging program provides the opportunity for professional advancement from various career stages. We will train folks with the right attitude and a passion for being here, with us, at our amazing resort.
Responsibilities of an entry level cook include, but are not limited to:
- Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen
- Understands and operates basic cooking equipment such as fryers, pizza oven and kettles
- All of our team members are typically required to wash dishes one shift per week
- Heat or Reheat items for service in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
- Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards
- Proactively greet guests and take food orders
- Continually demonstrate a high level of guest service excellence
- Prepare food items in accordance with the station guide recipes including portion control and presentation
- Gathers and portion items ensuring that they are of high quality and serves to guests
- Maintain sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets
- Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labelling guidelines
- Attends all allergy and foodborne illness in-service training.
- Reports all accidents and injuries in a timely manner
- Complies with all company safety and risk management policies and procedures
- Participates in regular safety meetings, safety training and hazard assessments
- Attends training programs (classroom and virtual) as designated
- Typically requires supervision from a more senior culinary team member
- May perform other duties and responsibilities as assigned
Requirements include:
- Ability to speak, read and communicate English.
- Ability to maintain a positive work ethic.
- Ability to work as a productive part of a team.
- Ability to carry up to 50 lbs.
- Ability to stand for up to 6-8 hours at a time.
- Demonstrates excellent guest service skills.
- Able to work weekends and holidays.
- Has or is able to obtain a Food Handlers Card within 30 days of employment.
- Previous cooking experience- preferred but not required.
- Knowledge of sanitation-preferred
