Line Cook – Vinotecca

Job Description

Restaurant:

  • Set up and stocking stations with all necessary supplies
  • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
  • Prepare menu items in cooperation with the rest of the kitchen staff o Answer, report and follow executive or sous chef’s instructions
  • Clean up station and take care of leftover food
  • Stock inventory appropriately
  • Ensure that food comes out simultaneously, in high quality and in a timely fashion
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers

Banquets:

  • Execute catered events in the conference centre per event orders as provided by the Sales Department & Executive Chef
  • Set up for banquet by ensuring that stations are set up based upon anticipated volumes
  • Adhere to company standards for safe food handling and storage
  • Keep equipment clean and in proper operating conditions
  • Maintain cleanliness and stocks coolers and storage areas
  • Ensure all products are prepared, held and served at correct temperatures.
  • Follow instruction by the F&B Manager as it related to food service timing in the conference centre

Qualifications:

  • Minimum 1 year experience as a line cook in a mid to high end restaurant
  • Flexible and energetic with the ability to work under pressure in a fast paced and busy kitchen
  • Must be willing to work shift work: daytime, evenings and weekends

*** THIS POSITION IS FULL TIME AND INCLUDES GRATUITIES AND BENEFITS. ***

 

Experience cooking for large catered events is beneficial Interested applicants are invited to forward a resume in confidence: Bring in person to the Front Desk of Quattro Hotel & Conference Centre addressed to: Executive Chef Paul Chiappetta or email: info@quattrovinotecca.com