Line Cook, Chateau Jasper

The line cook will provide excellent hospitality experiences through the careful preparation and cooking of food items while offering friendly and professional interaction with our guests and team members. This is a multi-faceted position and can include any, or all, of the following:

• Daily maintenance, organization and cleanliness of all kitchen areas, food preparation equipment and storage facilities
• Washing, peeling and cutting vegetables
• Cleaning and cutting meats, fish and poultry
• Preparing, seasoning and cooking foods such as soups, salads, meat, fish, gravies, vegetables, desserts, sauces and casseroles
• Preparation of meals in a manner consistent with recipes and health codes
• Carving meats, preparing portions on plates and adding gravies, sauces and garnish to servings
• Stocking and maintenance of product level as directed by the sous chef andhead chef
• Completing food prep work, dishwashing and garbage/recycling sorting duties as required
• Communicating with co-workers and management, forwarding observations and comments in a timely fashion
• Upholding the high standard of environmental stewardship expected for all employees
• Ensuring that work environment is safe and free of hazards
• Maintaining regular and consistent attendance and punctuality
• Other duties as assigned