Entremetier Cook

Major Tom is looking for an experienced entremetier cook to fill out their team on a full-time permanent basis. The entremetier cook is responsible for several functions including, but not limited to, food preparation, inventory control, and expert time management. If you enjoy a creative, fast-paced work environment, and love working in a team environment, this is the job for you.

RESTAURANT SUMMARY

Major Tom is a chef-driven bar on the 40th floor of Stephen Avenue Place (formally Scotia Centre), located in the epicenter of Calgary’s downtown core. Major Tom is a place for all Calgarians to enjoy an elevated dining experience with a food menu that is vibrant and creative and a cocktail menu that is perfectly made with iconic classics and playful originals.

COMPENSATION

• Hourly wage: $19.00 - $22.00 depending on experience.
• Gratuities
• Duty meals
• Extended health benefits after 90 days for all full-time employees
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials.
• Potential for promotion to leadership for the right candidate.

DUTIES & ESSENTIAL RESPONSIBILITIES

• Accurately execute food orders, ensuring consistent and high-caliber food preparation and presentation, while following the restaurant’s standards, as directed by the head chef.
• Maintain ongoing communication with all departments affecting the venue.
• Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
• Ensure that the venue is always maintained at the highest level of cleanliness.
• Consistently conduct yourself in a professional and positive manner.
• Ensure all food products are stored in appropriate containers, labeled, and rotated, to minimize waste, maximize quality, and ensure freshness.
• Ensure garnishes and side dishes are presented hot, on time, and in order as directed by the chef on duty.
• Aid in meeting and exceeding department objectives.
• Motivate fellow staff and encourage high self-esteem and efficiency in the workplace.
• Strive to advance your knowledge and help raise standards within your department by bringing new concepts, ideas, and suggestions forth.
• Respond in a positive, budget-conscious, and timely manner to all internal and external guest requests and complaints, while meeting the restaurant’s standards to exceed the guest’s expectations.
• Accurately follow all reporting procedures for accidents and incidents in the workplace.
• Adhere to all policies and guidelines, checklists, prep sheets, and par sheets, as assigned.
• Expedite on floor or in the kitchen as business demands.
• Perform other related ad-hoc duties as required.

QUALIFICATIONS, KNOWLEDGE & SKILLS REQUIRED

• At least 2 years’ experience in a similar role required.
• Strong organizational and time management skills required.
• Experience working more than one station at a time is preferred but not required.
• Strong communication skills.
• Ability to maintain composure, professionalism, and ensure coworkers are supported in difficult and stressful situations.
• Ability to fluently communicate in both written and verbal English.
• WHMIS Certification is required but can be obtained once hired.
• Food Safe Certification is required but can be obtained within 30 days of being hired.
• Ability to stand for extended periods of time and can lift items up to 50lbs.
• Must be over 18 as open scheduling availability is a requirement.

BEHAVIOURS REQUIRED

• Ability to work well in a strong teamwork driven environment.
• High level of integrity and takes accountability for words and actions.
• Strong desire to develop skills further.
• Aware of successes, failures and lessons learned.
• Embraces a collaborative and creative environment.
• High level of enthusiasm.
• Works with intensity, purpose, and passion.
• Professional demeanor, great personal hygiene, and high level of dress.
• Ability to innovate, create, and be self-critical to improve culinary skillset.
• Acknowledges and acts upon issues before they arise.
• Adaptive problem solver able to recover in the face of adversity.
• Searches for new food concepts out of pure interest, motivated by self-learning, keen interest in gastronomy.