OL’BERTA is currently seeking an experienced full-time line cook to join our team on a permanent basis. The line cook will be responsible for a range of duties, including food preparation, inventory management, and expert time management. If you thrive in a creative, fast-paced work environment and enjoy collaborating within a team, this position could be an excellent fit for you.
- Competitive salary
- Company-wide discount on food and beverages
- Opportunity for advancement to a leadership role for qualified candidates
DUTIES & CORE RESPONSIBILITIES
- Execute food orders with precision, ensuring consistent and high-quality food preparation and presentation, following the restaurant’s standards as directed by the head chef.
- Maintain effective communication with all departments impacting the venue.
- Uphold the highest standards of hygiene and food safety for all personnel involved in food preparation and handling.
- Ensure the venue consistently maintains the highest level of cleanliness.
- Demonstrate professionalism and a positive attitude at all times.
- Properly store food products in appropriate containers, labelling and rotating them to minimize waste, maximize quality, and ensure freshness.
- Contribute to the achievement and surpassing of department objectives.
- Motivate and support fellow staff, fostering high self-esteem and efficiency in the workplace.
- Strive to expand your knowledge and contribute to raising standards in your department by introducing new concepts, ideas, and suggestions.
- Responsively address internal and external guest requests and complaints in a positive, cost-conscious, and timely manner, exceeding guest expectations while adhering to the restaurant’s standards.
- Accurately follow all workplace accident and incident reporting procedures.
- Adhere to all assigned policies, guidelines, checklists, prep sheets, and par sheets.
- Be prepared to expedite orders on the floor or in the kitchen as dictated by business demands.
- Fulfill any other related ad-hoc duties as required.
QUALIFICATIONS, KNOWLEDGE & SKILLS REQUIRED
- A minimum of 2 years of experience in a similar role is required; 2+ years of experience preferred.
- Strong organizational and time management skills are essential.
- Experience in working multiple stations concurrently is preferred but not mandatory.
- Excellent communication skills.
- Ability to maintain professionalism, remain composed, and support colleagues during challenging and stressful situations.
- Proficiency in both written and verbal English.
- WHMIS Certification is mandatory but can be obtained after hire.
- Food Safe Certification is mandatory but can be obtained within 30 days of hire.
- Capable of standing for extended periods and lifting items weighing up to 50 lbs.
- Must be at least 18 years old due to the requirement for open scheduling availability.
- Knowledge of Western and International Cuisine is an asset.
- Ability to excel in a collaborative, teamwork-driven environment.
- Demonstrates a high level of integrity and accountability for words and actions.
- Strong desire for continuous skill development.
- Open to learning from successes, failures, and lessons learned.
- Embraces a collaborative and creative work environment.
- Exhibits high levels of enthusiasm and dedication.
- Maintains a professional demeanour, practices excellent personal hygiene, and adheres to a high standard of dress.
- Possesses the ability to innovate, create, and self-reflect to enhance culinary skills.
- Proactively identifies and addresses issues before they escalate.
- Adaptable problem solver, capable of recovering in the face of adversity.
- Displays a genuine interest in exploring new food concepts, motivated by a passion for self-learning and a keen interest in gastronomy.