Line Cook

Located in Ben Eoin, Nova Scotia our resort offers lush accommodations surrounded by four seasons of activity - world-class golf, sailing, skiing, beaches and hiking are all at your fingertips when you are employed by the Lakes Resort.

A line cook at The Lakes Resort will work in various areas of the food and beverage operations within the resort, including:

Founders Restaurant, which offers an casual dining experience, a lounge menu and bar service

Route Fore!, our halfway hut, is located at the entrance of the resort, between the 9th and 10th holes. It is designed to provide our golfers with a quick “on the go” meal while also providing our community and our guests with a more casual dining option. From baked goods, breakfast wraps and hot dogs, to homemade pizza’s, there is a wide variety of casual offerings. The line cooks working in RouteFore! will also be required to provide customer service and handle all payments, including balancing the cash float on a daily basis.

Our Weddings & Events department requires our line cooks to have a wide variety of food knowledge and culinary capability. With weddings, golf tournaments, concerts, birthdays, private dinners, special events, etc., there is a large scope of different food offerings available. For example, we could have a 200-person plated dinner in our event space, while keeping Founders open to the public, and at the same time doing a 10-person tasting menu in one of our cottages – all out of the same kitchen.

Our line cooks are expected to uphold a standard of excellence and must truly be passionate about the work they do. They must ensure excellence in food quality, food preparation, and overall sanitation. Our line cooks are required to maintain and abide by all industry standards, policies and procedures as well as internal standards, policies and procedures - set forth by The Lakes Resort management. This position will report directly to the Executive Sous Chef and the Executive Chef.

Qualifications/Skills:

• Proven experience as a line cook, restaurant cook or prep cook.
• Excellent understanding and knowledge of various cooking methods, techniques, procedures, ingredients, equipment, etc.
• Ability to work in a stressful environment - fast paced, large team, small/tight spaces, extreme temperatures, high pressure, etc.
• Accuracy and speed in executing assigned tasks.
• Excellent overall culinary knowledge (culinary diploma or red seal recommended)
• Understanding and familiarity of the industry’s best practices.
• Basic written and verbal communication skills.
• Organized and tidy while working.
• Must be able to memorize recipes, portion sizes, and procedures.
• Follows directions and instructions from Executive Chef, Sous Chef and other members of management.

Responsibilities:

• Set up stations and stock food items as per daily needs.
• Turn all equipment on and off correctly/safely.
• Ensure food items are prepared efficiently and cooked in a timely manner, coming out simultaneously.
• Follow prep list requirements and complete daily tasks or directions from the chef.
• Contribute to waste management.
• Work in cooperation with the rest of the kitchen team.
• Work flexible hours, offering breakfast, lunch, dinner, and special event dining.
• Maintain cleanliness and uphold food sanitation requirements at all time.
• Answer, report and follow instructions from executive chef or sous chef.
• Perform inventory checks and completes food storage logs.
• Contribute to prep lists and other kitchen communications.
• Maintain positive work environment.
• Communicates respectfully and efficiently with co-workers.

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

Pay: $16.00-$19.00 per hour

Expected hours: 25 – 40 per week

Benefits:

• Discounted or free food
• On-site parking
• Store discount

Flexible Language Requirement:

• French not required

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Night shift
• Weekends as needed

Supplemental Pay:

• Tips

Ability to commute/relocate:

• Ben Eoin, NS B1J 1P1: reliably commute or plan to relocate before starting work (required)

Experience:

• Cooking: 1 year (required)

Licence/Certification:

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

Work Location: In person

Expected start date: 2024-08-01