LINE COOK Reporting to: Gary Mills, Executive Chef Quality Hotel & Suites

Objective: To ensure patrons receive the highest quality of service.

Responsibilities:

Prepare and cook meals for restaurant guests

Prepare food for banquets and assist with serving and presentation

Clean coolers

Rotate food

Maintain a clean work area

Assist co-workers as necessary

Other duties as required

Preferred Qualifications:

Must have completed at least first year cook’s training or have equivalent work experience

Previous experience would be an asset but not essential

Must be organized, effective and able to work in a fast pace environment Must have excellent oral communication skills

Must have strong personal hygiene disciplines

Job Types: Full-time, Part-time, Permanent, Casual

Pay: From $21.54 per hour

Experience:

cooking: 1 year (preferred)

Licence/Certification:

Food Safe, SafeCheck, Food Handler or equivalent (preferred)

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📌 Line Cook (Ferryland)
🏢 Hospitality Newfoundland and Labrador
📍 Ferryland