Cook 1 are experienced cooks in a professional kitchen that can produce all food items when and where required for the culinary department. Work in a variety of stations in a high volume kitchen setting. Produce quality and timely hot/cold food for guests and employees in a clean, safe, sanitary environment. Follow standardized recipes and gives personal best in service. Must adhere to all food safety sanitation regulations and requirements. First cooks are responsible for all food production and recipe adherence, they are the main cook and become the supervisor on duty in absence of a Sous Chef. Cook 1 must be able to produce all menu items, assist and produce food items for the employee dining room, catered events and functions, food outlets and all other duties as assigned. Will be required to assist in the dish room and sanitation for the kitchen when and as needed or assigned. Must assist in other departments or with other job duties as needed and assigned.
Reports to work on time and in proper uniform.
Has the ability to work in all stations as set by Location Chef and/or Sous Chef.
Produces a quality product timely and efficiently for guests and staff.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in accordance with standardized recipes.
Slices, grinds, and cooks meats and vegetables using a full range of cooking methods and techniques.
Checks supplies, prep lists, and ensures all items are stocked and prepared in a timely fashion.
Ability to cook and prepare food items ala cart as ordered by guests and staff to meet requirements.
Replenishes service lines as needed. Restocks and preps station for the next shift.
Communicates when items are running low or need to be ordered to Sous Chef or Location Chef when and as needed.
Assist with putting away orders and keeping clean and neat storage areas to include walk-ins, refrigerators and coolers.
Assists in training & development of Prep cooks and may periodically train new employees or staff from other departments.
Takes leadership role during absence of the Sous Chef and Location Chef.
When required, works dish machine to properly and safely clean dishes, utensils, pots, pans, and glassware.
Completes GPC sanitation program and complies with all health and food safety codes in handling and storage of all food products and kitchen equipment.
Understands and practices HACCP/ServSafe principles.
Follows all company policies, regulations, and standards as set by the GPC Executive Chef and company.
Works in other departments or positions as assigned
This list of duties is intended to be representative of many of the tasks associated with this role. However, Pursuit and The Glacier Park Collection reserve the right to modify, add, remove, or otherwise change duties at their discretion based on the needs of the business.
1-2 years’ Line Cook experience in high volume kitchens required.
Culinary degree, training or equivalent work experience preferred.
ServSafe certification or food handler sanitation certification preferred.
Familiar with seasonal work environment preferred.
Must have knowledge of all areas of food preparation, cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking to meet the needs of the guest and staff.
Strong cooking techniques and knife skills required.
Ability to multi-task and accomplish tasks in a timely manner as directed by Sous or Location Chef.
Must be able to maintain composure and work efficiently under pressure during high volume periods.
Must be knowledgeable in plate presentation – depth, flavor profiles and guest needs.
Must be able to or familiar with operation of kitchen equipment.
Must have strong knife skills/handling.
Must have capability to produce quality food items and maintain guest satisfaction with tact and discretion.
Should be able to communicate, read and write clearly and effectively.
Good organization, time management and communication skills required.
Strong interpersonal skills required.
Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff
Must be team-oriented, positive and upbeat.
Must be able to manage any station/series of stations to standards in the supervisor’s absence
Must communicate clearly, both verbally and in writing, with a solid attention to detail.
Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations
Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others
Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
Must ask good questions and drill down into details to improve the business
Must process information quickly and take initiative to recommend solutions to F&B challenges
Must stay cool under pressure by being resilient, adaptable and flexible
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions. The successful candidate must be willing to relocate to Waterton and must be eligible to work in Canada.
High volume Kitchen/EDR production in a hotel setting.
National Park setting.
Climate control equipment may or may not be present.
Position requires working in varying degrees of temperature, including within coolers and freezers.
Position requires sharing space and equipment with other kitchen personnel.
Job requires standing for long periods, walking, bending, handling, reaching, grasping, occasionally to frequently lifting up to 50 lbs., and repetitive motions.
Senses of smell and taste are used frequently and required for effective evaluation of food product
Kitchen environment may have times of high noise levels.
Flexible schedules and varied shifts, AM/PM, split shifts, weekend and holidays required.
Exposure to hazardous materials and cleaning products may occur – knowledgeable and able to practice injury/accident prevention methods.