Earn a $500 sign on bonus! This position is eligible for a $500 sign on bonus, with $250 to be paid after 30 days and $250 to be paid upon completion of job offer.
The Employee Dining Room (EDR) Cook and Attendant at Prince of Wales produces a variety of quality hot/cold food for staff in a clean, safe, sanitary environment. Follows established cycle menus & standardized recipes and gives personal best in service. Adheres to all sanitation regulations and requirements and assists in other kitchen areas and departments or with other job duties as requested. The EDR cook is a key position in ensuring a high quality meal program is served daily for our staff members. Positive attitude and ability to produce a variety of food items is essential. Must be able to produce in large batches for large groups of staff members daily. Ensures cleanliness and sanitation and met daily for meals periods. Cleans up and resets for meal periods after cooking duties are completed
Arrives to work on time and in proper uniform.
Produces a quality product in a timely fashion to meet specified meal times for employees.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups and other food items in accordance with standardized recipes.
Takes initiative to prepare creative specials and meals that utilize leftovers and are within flavor profile and costs guidelines.
May prepare special meals, and assist with banquets & events as needed.
Slices, grinds, and cooks meats and vegetables using a full range of cooking methods and techniques.
Assists with other duties or in other kitchen stations as needed.
Checks supplies, prep lists, ensures all items are prepared in a timely fashion, and replenishes service lines as needed.
Inventories menu items and works with EDR sous and EDR Manager to order needed supplies and food items in a timely manner.
Cooks food items in batches and ensures high food quality and food safety for the employee dining room.
Communicates with supervisor any issues or concerns.
Ensures proper quantity of food is produced for each meal period.
Replenishes foods, beverages, condiments, silverware, glassware, dishes, and trays at serving stations.
Follows prescribed procedures in setting up hot and cold food lines.
Arranges proper utensils, and sets steam line to appropriate temperature for menu items.
Keeps EDR clean and areas stocked between all meal periods.
Cleans and maintains work areas, facilities, utensils, and equipment including floors; collects and places garbage in designated containers.
When required, works dish machine to properly and safely clean dishes, utensils, pots, pans, and glassware.
Cleans and maintains kitchen equipment, utensils, dishes, pots, pans, glassware, tables, refrigerators, deep fat fryers, ovens, ranges and all other work areas according to sanitation regulations.
Uses dish machine to properly and safely clean dishes, utensils, pots, pans, and glassware.
May periodically train new employees or staff from other departments.
Completes GPI Sanitation program.
Complies with all health and safety codes in handling and storage of all food products and kitchen equipment.
Adheres to all hotel policies, regulations, and standards as set by Executive Chef and Company.
Assists in other departments or with other job duties as requested
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.
Culinary degree, training or equivalent work experience required.
1-3 years’ experience in high volume food production, banquet style, and catering or convention operations required.
Previous line/prep cook or commercial kitchen experience preferred.
Must possess a wide range of advanced cooking techniques and product knowledge.
Must have proper knowledge of current accepted food safety, HACCP and sanitation regulations.
Must be able to safely use cleaning equipment and supplies.
Solid cooking and knife skills required.
Must be able to read and write effectively.
Must have strong organization and time management skills.
Must be able to communicate clearly and respectfully.
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 levels of staff
Must be team-oriented, positive and upbeat.
Must be able to work efficiently alone, or as part of a team
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 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.
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.