Cook

Dominion Bar + Kitchen is Surrey City Centre's social hub — an inspired downtown experience with local comfort. Our innovative menus center on New Canadian entrées, appetizers, and classic favourites, focusing on locally sourced ingredients. Paired with an exciting list of signature cocktails, outstanding BC wines and craft beer, Dominion Bar + Kitchen sets the scene in Surrey. Located in the lobby of Civic Hotel, Autograph Collection, with views over Civic Plaza, Dominion is a perfect destination for brunch, lunch, and dinner.

Why Join Our Team?

• Competitive wages
• Opportunity for health and dental benefits
• Flexible schedule - balance your schedule with your life!
• Staff discounts - including meals and Civic Hotel stays
• Team events
• Inclusive and diverse team
• Next to the Surrey Central Skytrain Station
• The ability to advance your career through training and development opportunities!

As a part of Century Group Lands Corporation, career opportunities are available within other areas of hospitality and expand across a diverse group of companies and corporate divisions. Apply now to discover your next career move!

Role Summary

The role of Line/Prep Cook reports directly to the Head Chef and Sous Chef. This role cooks and prepares a variety of food products including meats, seafood, poultry, vegetables, sauces, stock, breads, and other food products using a variety of equipment and utensils according to kitchen protocol and standards.

Key Accountabilities

1. Ensure that meals are prepared in a timely manner in accordance with Dominion’s recipes and assembly manuals and charts.
2. Prepare and follow a daily prep sheet to indicate levels on hand and amounts required.
3. Clean and organize the kitchen at all times. Follow all required checklists and cleaning schedules during and following his/her shift.
4. Assure the proper care and maintenance of all food service equipment; identify equipment needs for food preparation and service.
5. Ensure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.
6. Maintain a positive attitude that promotes teamwork within the restaurant.
7. Performs other duties as assigned and directed by Head Chef and Sous Chef.

Education & Experience

• High school diploma
• Level 1 Foodsafe
• Minimum 1 year in a professional kitchen.
• Must be eligible to work in Canada.

Required Knowledge, Skills & Abilities

• Passion for fresh ingredients and producing great food every day.
• Strong communication and interpersonal skills, both written and oral.
• Must be able to work a flexible schedule including opening, closing, weekends and holidays.
• Customer service skills – able to exceed guest expectations.
• Ability to multi-task in a fast-paced environment.
• Must work well within a restaurant team culture.
• Must be able to work with minimal supervision and have a strong initiative.
• A positive and team-oriented attitude.
• Must be able to lift 50 pounds.
• Must be able to work morning, evening, and weekend shifts as business dictates.