Cook - Level 3

Cook

Bordered by the Crescent Drive Golf Course and only 20 minutes from downtown Winnipeg, Thermea Spa Village opened its doors in 2015. This relaxation and renewal centre focuses on thermotherapy practices and relaxation techniques from Scandinavian countries. It offers a multisensorial experience in an all-embracing natural setting to contribute to the health and wellness of its guests.

Continuously innovating and evolving by creating unique relaxation experiences, it is the only Nordic-style spa in the Canadian Prairies today.

What We Stand For

Our mission is to transform people’s lives, one visit at a time by offering our guests a refuge, away from the pressures of modern life where they may rediscover their own well-being and, as a result, live a happier and longer life. We are passionate and dedicated team players here at Thermea. Always enthusiastic, helpful, conscientious, discrete—and most of all, respectful. We deeply care about everyone—guests and fellow artisans alike—in our wellness environment.

What We Need

We are currently seeking 2 Cooks, whose skills will contribute to our organisation’s mission. The incumbent will be reporting to the Chef and must exemplify and positively influence the kitchen culture as set to Thermea standards. They prepare dishes ordered by customers in a quick and efficient manner, while respecting established standards; work closely with the service team to provide excellent service and memorable customer experience. They are responsible for minimizing and tracking food cost. They must cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot + cold menu item plates in accordance to the Nordik culture and standards. Sanitation, health and safety rules & regulations are an integral part of their work habits.

What You’ll Do

• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices;
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment;
• Ensure freshness of food and ingredients by checking for quality, taste, FIFO
• (first in first out);
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedure;
• Responsible for the quality of products served;
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period;
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures;
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam, fish, fruit, vegetables, and other foods;
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment;
• Portion, arrange, and garnish food, according to Nordik standard portion sizes, recipe specifications and plate specification;
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils;
• Follow proper plate presentation and garnish set up for all dishes;
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches;
• Assists in food prep assignments for designated station during off-peak periods as needed;
• Substitute for or assist other cooks during emergencies or rush periods and breaks;
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen;
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant;
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations;
• Know all of the common allergies and know how to accommodate guest requests for dietary needs;
• Estimate expected shift food consumption, fill out MEP and Par stock request;
• Must comply to help out the dish pit towards the end of the night or whenever needed;
• Perform any other related task requested required by his duties.
  
  

Profile needed

What is the profile needed in order to be successful in this position

• Two (2) years experience is a similar position is an asset;
• Culinary Diploma from a creditable school is an asset;
• The applicant must have a Food Handling certificate;
• The applicant must pass the biannual product knowledge tests and achieve a scoring of 80% or higher;
• Basic Knife Skills; Manual dexterity;
• A team player with good communication skills;
• Patient with an ability to stay positive under pressure.;
• Very good physical condition and endurance; Standing on your feet for long hours and ability to lift 50lbs (23kg);
• You genuinely care for the wellbeing of others;
• You have excellent interpersonal and communication skills;
• Possess positive attitude, autonomy, and dynamism and a high attention to detail.
  
  

When

20 to 30 hours per week, you will work on flexible schedule (days, evenings, weekends, holidays).

What

The salary is based on the pay scale and benefits in effect at Thermea Spa Village.

How  

Send us your resumé and cover letter by clicking ‘Apply’ below.