Lead Cook (Junior Sous Chef) - Vancouver (Seasonal August to September)

Job Details

Description

Perks and Benefits

• Hourly Rate $27 per hour plus gratuities.
• Regular paid overtime available
• Free meals and per diem meal allowance

Purpose

The Lead Cook reports to the Sous Chef.

Rocky Mountaineer is the world’s largest privately-owned luxury passenger rail service.

We are committed to living our values : Create Meaningful Moments, Be One Team, Achieve Extraordinary Outcomes. We endeavor to foster a work environment of respect, integrity, and honesty;

where diversity is valued, and talent is developed to the benefit of the individual and the company.

As Rocky Mountaineer cooks, we create culinary experiences for our guests to enjoy while they are travelling through some of the most spectacular scenery in the world.

We are an integral part of our customer experience and create meaningful moments to connect our guests to the lands that we travel through by showcasing local ingredients and cuisine.

This position is deemed Safety Sensitive. This position requires the incumbent to periodically access an active railway area where impaired performance could result in a significant incident affecting the health and safety of team members, guests, team members, the public, property, or the environment.

Key Areas of Accountability

Leading the kitchen to ensure a collaborative team environment

• Be able to lead a 3-person team with minimal supervision
• Deliver world class cuisine to luxury guests
• Maintain food standards by executing at a high level to deliver remarkable dishes
• Focus on teamwork to maintain an efficient operational flow and high morale
• Responsible for the time management of services and ensuring all team members are ready and well organized
• Provide on-the-job training for new hires to successfully perform their jobs
• Maintain quality and food inventory by completing orders and organizing deliveries
• Work closely with Onboard Hosts and Leadership to provide seamless services and address any guest issues
• Participate in waste management and reduction initiatives, including composting and recycling programs
• Ensure all meals are prepared and presented according to specifications

Food preparation and daily duties

• Be able to adapt to a fast paced, small kitchen galley environment on a moving train
• Knowledgeable about food allergies, dietary requirements and able to cater to the guests needs
• Follow pre-established recipes and menus while completing service in a timely manner
• Timely execution of daily and on-going food preparation
• Maintain checklists and daily logs

Maintaining Health and Safety Standards

• Ensure all daily and end of trip cleaning routines are properly followed
• Responsible for ensuring all equipment is properly maintained and handled
• Report safety issues to your supervisor in a timely manner

Qualifications

Education / Certifications / Knowledge

• BC Food Safe certification required
• Fluency in English language

Experience

• Minimum 3 years’ experience as a line cook or restaurant cook
• Previous experience supervising a small team
• Experience managing inventory and proper product use to eliminate waste and spillage

Skills

• Communicate clearly so that others understand expectations
• Multitask to perform various cooking and managing duties simultaneously
• Time management and organizational skill

Hourly wage : $27.00 / Hour

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This job description is not exhaustive of all duties and will encompass additional duties assigned. Responsibilities, title, reporting structure and duties may be changed in response to business requirements.

Qualifications

Skills

Behaviors

Motivations

Education

Experience

Licenses & Certifications