Grey Cup Hiring Event - Line Cook

Calgary Sports and Entertainment Corporation - Calgary, AB (30+ days ago)

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Position Summary

The Second Line Cook is responsible for assisting with day to day operations of the kitchen including, but not limited to, maintaining a clean kitchen work area and assisting in cooking and food preparation for restaurants, catering and events, and food carving/buffet stations. The role requires knowledge of food safety and sanitations standards and protocols.

Functions (Purpose and Responsibilities)

  • Daily cooking and preparation of food to various areas such as restaurants, catering and events, and food carving/buffet stations;
  • Prepare hot plates, cold plates, soups, salads, sauces sandwiches, and other items for distribution around the Saddledome;
  • Ensure proper storage, handling, and use of food inventories;
  • Maintain a high standard of safety and sanitation as governed by standards and protocols;
  • Communicate with kitchen staff, cooks, sous chefs, and the executive chef;
  • Actively participate in safety programs and follow polices;
  • Follow instructions as directed by supervisors, sous chefs, and the executive chef;
  • Attend carving stations on buffets and/or private functions;
  • Assist in all areas of the kitchen as required;
  • All other duties as assigned.
Competencies

The ideal candidate will have the following background:
  • 3+ years restaurant or hotel cook experience;
  • Formal culinary training is considered an asset;
  • Strong interpersonal and communication skills;
  • Ability to follow instructions and learn quickly;
  • Positive attitude and a strong attention to detail;
  • Ability to handle multiple tasks at once and prioritize effectively.
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Certifications

  • High school diploma is considered an asset.
Key Relationships (External only)
  • Occasional interaction with guests/customers
Physical Requirements

  • Constant low level, waist level and above shoulder lifting;
  • Occasional front and side carrying;
  • Frequent pushing and pulling;
  • Frequent repetitive movements;
  • Rare sitting;
  • Frequent standing, walking and stair climbing;
  • Occasional hand and gripping actions;
  • Occasional crouching, kneeling and reaching.
FREQUENCY OF WORKDAY
Not Required
0% of shift Rare
1–5% of shift Occasional
6–33% of shift Frequent
34–66% of shift Constant
67–100% of shift

Working Conditions & Hazards

  • Exposed to non-weather related cold temperatures;
  • In areas with low levels of CO exposure;
  • Wet and slippery floor;
  • Extreme hot surfaces;
  • Pinch points and tight working spaces throughout building;
  • Working with kitchen equipment;
  • Exposed to high noise levels.
Must be available to work the duration of Grey Cup & Grey Cup Festivities November.18th -24th

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