Line Cook and Prep Cook

Redwood Meadows Golf Course - Redwood Meadows, AB (30+ days ago)

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Full Time or Part Time Hourly

Job Description

Role and Responsibilities

Under the direction of the F&B Chef, The Line / Banquet Cook must be capable of working quickly and consistently. They must possess basic cooking skills, and must understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, fryers, steamers food processors and slicers. Line/Banquet cooks will work in various positions on the line, during their shift. This position requires that all necessary precautions are taken to protect and ensure that safe work practices are adhered to. This position involves frequent standing and walking as well as lengthy periods of concentration when preparing orders. This position also requires some leadership qualities to assist with development of Prep Cooks and Kitchen Helpers when required.

Responsibilities include:

  • Reports to the F&B Chef, Sous Chef or Supervisor
  • Set Up and Prepare Station: The Line / Banquet Cook must set up their station for their shift by bringing all food items and containers to the line that they will need for servicing in the duration of their shift. Sometimes, they will be asked to prepare items for another station or a special event.
  • Cooking and Preparing: Using grills, griddles, deep fryers, ovens, stoves or other equipment, the cook prepares and/or assembles the orders according to standard recipe directions. They are responsible for knowing cooking techniques required to bring out the desired flavors in the foods and to prepare them to proper temperature and doneness. When preparing dishes, the line cook must work at the same pace as the other cooks to make sure everything is finished at the same time, focusing on accuracy, presentation, cleanliness and timing.
  • Plating and Presentation: The Line / Banquet Cook is required to plate the food prepared and arrange it in an appealing way according to presentation standards set by the Chef and standard recipe card.
  • Maintain and Clean Station: A Line / Banquet cook must always maintain their own workstation, and sometimes the stations of other cooks on any given shift. This means periodically restocking food and supplies, and making sure the stations are sanitary, safe and well-organized. At the end of a shift, the line cook will be required to clean and organize food prep and storage areas.
  • General Duties: The Line / Banquet cook also will work with chefs when called upon, they may also be asked to clean kitchen equipment, organize produce delivery, train a new cook and complete inventories as required. They should expect to stand all day and work long hours in a hot and crowded space. Line cooks must know and follow sanitary food handling procedures.
  • The Line / Banquet Cook is required to develop and maintain positive workplace relationships with all other employees and customers whom they encounter
  • Ensure all AGLC, Redwood Meadows and other provincial or federally mandated laws, policies and procedures are always stringently adhered to


This job description is intended to convey information essential to understanding the scope of this position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.

Job Description - Line Cook

  • Use and wear the equipment, protective devices or clothing required by Redwood Meadows and work in compliance with the provisions of the Occupational Health & Safety Act (OHSA), regulations as well as internal health and safety policies and procedures.
  • Report any issue or defective equipment or protective device, which could endanger anyone, or any contravention of the OHSA regulations, or Redwood Meadows safety policies and procedures by another employee.
  • Adhere to WHMIS at all times.
  • Attend training programs when required
  • Other duties as assigned or required

Qualifications and Education Requirements

  • The incumbent will have 2 years ongoing experience in a Line / Banquet cook's position with practical hands on knowledge and experience of large size foodservice operations, including broiler, fryer, hot and cold food preparation.
  • Food Safe Certificate
  • Pro Serve Certificate
  • Specific hotel food and beverage operational experience would be an asset with a basic understanding of inventory control and food cost practices and procedures.
  • A Post Secondary education in a recognized Hospitality or Culinary Management program would be an asset.

Required Skills and Abilities

  • Ability to work and thrive in a culturally diverse team oriented environment, and be able to function independently at times.
  • Ability to take direction and be responsible for their actions.
  • Consistently pay attention to detail
  • Ability to work in a noisy fast paced environment.
  • Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking environment.
  • Ability to mentor and train new staff
  • Must be available for shift-work, be able to stand for long periods of time, and to perform repetitive motions at times.
  • May require lifting weight of up to approximately 50 lbs.


This job description is intended to convey information essential to understanding the scope of this position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.

Job Types: Full-time, Part-time

Salary: $35,000.00 to $42,000.00 /year


  • cooking: 1 year (Preferred)


  • Redwood Meadows, AB (Preferred)