invermere, bc restaurant staff Jobs – 29 Openings This Week

Line Cook
Fairmont Hot Springs Resort —Fairmont Hot Springs, BC
- $21–$23 an hour
- Weekends as needed
- Cooking
- Math
- Restaurant
13d
FOOD AND BEVERAGE OPERATIONS MANAGER (Restaurant Manager)
The Algonquin Resort St. Andrews by-the-Sea, Autograph Collection —Canada
- Full-time
- Hospitality
- Hotel
- Business
- Disability insurance
- Dental care
Quick apply
SENIOR SOUS CHEF
The Algonquin Resort —Canada
- Full-time
- Cooking
- Hotel
- Team management
- Store discount
- Disability insurance
Quick apply
First Cook
Conrad Kain's Kitchen + Grill —Radium Hot Springs, BC
- $18.25–$23.00 an hour
- Full-time
- Serving
- Customer service
- Cooking
Quick apply
11h

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Food & Beverage Supervisor, Sky Bistro
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FOOD AND BEVERAGE OPERATIONS MANAGER (Restaurant Manager)
The Algonquin Resort St. Andrews by-the-Sea, Autograph Collection —Canada
Develop specific goals and plans to prioritize, organize, and accomplish departmental goals. Combination of restaurant leadership experience and post secondary…
Quick apply

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Front of House Crew Member
Holy Chuck —Barrie, ON
Process cash, debit, and credit card transactions accurately. The FOH Crew Member is responsible for providing excellent customer service, accurately taking…
$18–$20 an hour
Quick apply
2d
Food and Beverage Server
Barnstormer Brewing & Distilling Co. —Barrie, ON
All FOH staff must have the energy to keep up with a consistent flow of traffic while selling and encouraging our guests to try and buy.
$17.60 an hour
Quick apply

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Line Cook

Fairmont Hot Springs Resort
Fairmont Hot Springs, BC

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Job details

Permanent | Full-time
13 days ago

Skills

FoodSafe
Cooking
Math
Waste management
Kitchen experience

Full job description

Position Summary: A Line Cook produces and prepares menu items for any of our restaurants, maximizing efficiency and service, while ensuring that quality, quantity, and presentation of prepared food is completed in accordance with the facilities high standards.

Pay for this position is $21-$23 per hour based on experience.

Major Duties & Responsibilities:

Prepare all menu items on a made-to-order basis.

Pre-prep all menu items according to par levels.

Help set up the whole kitchen prior to a restaurant’s opening.

Provide quality control of all food prepared.

Ensure restaurant cooking areas are fully stocked.

Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.

Store and properly handle raw or prepared foods and non-food supplies.

Wash dishes and pots.

Operate dish washing equipment.

Distribute and store clean pots, dishes and utensils.

Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.

Empty trash containers as required.

Handle food in a manner that is consistent with local health department guidelines.

Minimize wastage.

Maintain a clean and safe work area.

Maintain a presentable appearance to guests.

Carry out standard closing duties.

Participate in daily cleaning of the kitchen(s).

Other duties as assigned.

Minimum Qualifications & Skills:

2 years cooking experience in a fast-paced kitchen preferred but not required.

Grade 10 math and reading skills.

Ability to communicate and present oneself professionally within and across all levels of the resort.

Ability to work within strict time deadlines.

Ability to work within a team and as an individual efficiently.

Food Safe Level 1 required if working alone, without supervision.

Working knowledge of standard cost controls and waste management protocols.

Ability to work hours to accommodate fluctuating business needs which can include late evenings, early mornings, weekends and holidays.

Physical requirements

Able to stand for long periods of time while cutting, stirring, grilling, frying and otherwise preparing food.

Able to safely lift up to 50lbs by carrying large sacks of flour, sugar, frozen meats, vegetables and other ingredients.

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restaurant staff jobs in invermere, bc

Line Cook

FOOD AND BEVERAGE OPERATIONS MANAGER (Restaurant Manager)

SENIOR SOUS CHEF

First Cook

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