Line Cook Team Lead

POSITION: Line Cook – Team Lead

SALARY: $25.84 per hour + 14% in lieu of benefits = $29.46 per hour (Jan 2024 rates)

CLASSIFICATION: JB07

HOURS OF WORK: Estimated 20-30 hours per week working Wednesday, Friday, Saturday and Sunday 
game nights, 4:30PM to 10:30PM. Hours will fluctuate based on game seasons and 
additional events booked.

STATUS: Auxiliary

CLOSING DATE: April 18th, 2024, at 12:00pm.

COMPETITION #: 24-28

JOB DUTIES & ACCOUNTABILITIES
• Performs line cook duties and runs the concession on game nights.
• Provides guidance and work direction to the concession attendants and bartenders. 
• Stock concession areas, write ordering lists and provide inventory controls.
• Prepare and sell concession food with excellent customer service.
• Ensure cleanliness of food and beverage service areas are up to food safe standards.
• Ability to problem-solve and work in a fast-paced environment.
• Responsible for scheduling of team and other administrative paperwork duties.
• Balancing daily cash, prepare floats and coin orders.
• Ability to assist in each role (fryer, cashier, bartender) when necessary.
• Must be present for all game nights and some special events.
• Perform other duties as required.

QUALIFICATIONS
• High school diploma or equivalent is required.
• Food Safe Level 2 certificate is required or the ability to obtain in the first 8 weeks of employment.
• Serving It Right certificate is required.
• Valid Class 5 BC drivers’ licence is required.
• Minimum two years’ experience as a line cook and/or banquet cook with food preparation experience.
• Experience in creating menu items, training and leading staff in food preparation and service.
• Experience with inventory systems, ordering food and beverage supplies.
• Strong communication and interpersonal skills to deal effectively with internal and external clients.
• Ability to plan, prepare and organize for games and special events.
• Experience using a point-of-sale system; and Microsoft office (email, word, excel).
• Ability to provide leadership and promote, a team environment.
• Ability to multi-task and adapt while communicating effectively.
• Hospitality management certificate would be an asset.
• Red Seal Chef certification would be an asset