ROLE & RESPONSIBILITIES
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 and Head 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

REQUIRED SKILLS & QUALIFICATIONS

Robust customer service skills

Previous cooking experience

Excellent organizational skills

Food Safe an asset

To honour our commitment to be “Always Honest” all employees must consent to a criminal record check

#J-18808-Ljbffr

📌 Line Cook (Alberta)
🏢 Canada West Ski Areas Association
📍 Alberta