BHTM SUMMER 2022 INTERNSHIP: Line Cook – Liscombe Lodge – Liscombe, NS

  • Location: Liscombe, NS
  • Deadline: March 13, 2022 at 4:00 pm

Job Description Line Cook III

DEPARTMENT: Kitchen REPORTS TO: Executive Chef

POSITION SUMMARY: The primary function of the Line Cook III is to prepare high-quality food to order for guests based on established guidelines, keep work area clean and organized and conduct his or her self in a positive professional manner.

ACCOUNTABILITIES: The Cook III is responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen.


· Approach all encounters with guests and employees in a friendly, service-oriented manner

· Maintain regular attendance in compliance with Liscombe Lodge Resort standards, as required by scheduling which will vary according to the needs of the hotel

· Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working

· Comply at all times with standards and regulations to encourage safe and efficient hotel operations

· Assume daily responsibilities according to schedule and business needs

· Preparation of Outlet, Banquet and any other food requirements

· Requisitioning of food, beverage and dry goods from the storeroom

· Check daily food requirements and prepare them accordingly

· Ensure that refrigerators, freezers, working areas and kitchen are kept clean

· Ensure that equipment is functioning, sanitized and that any maintenance is reported to Kitchen Management

· Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory

· Design specials for the day when required

· Must never say no to a guest request without offering an alternative

· Must comply with requests from departmental managers

· Ensure compliance with all local liquor laws, and health & sanitation regulations

· Ensure departmental compliance with rules and regulations

· Must be able to perform all restaurant duties

· Be up to date on all guest services, promotions and events in the Hotel

· Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention

· Sweep, mop, wash down tables, wash dishes and general cleaning to ensure a clean and sanitary workplace

· All other duties as required

All employees are to be constantly on the alert for any unsafe or unsecured areas which may threaten the wellbeing of guests or fellow employees or the maintenance and security of the hotel property and react accordingly. All concerns must be reported to your immediate supervisor.

This hotel functions 7 days a week, 24 hours a day. All employees must realize that we schedule as business dictates.

To apply students should send a resume and cover letter to