Under the guidance of the Executive Chef, Sous Chef and Chef de Partie, the First Cook is responsible for the day to day operations of all the food service within that kitchen. Challenged with ensuring that all hotel standards are met or exceeded, and all costs are kept within the perimeters set down by the Executive Chef.      PRIMARY RESPONSIBILITIES: Ensuring that all hotel standards with respect to food service are met or exceeded. Ensuring proper portion and presentation control and control wastage in all outlets. Maintaining proper sanitation procedures in accordance with Alberta health standards.  Maintaining open line of communication with all associates. Ensuring maintenance of kitchen equipment is in working order. Ensuring adequate food demands are met. Meeting with direct supervisor to keep apprised of all concerns regarding the food service. Ensuring that par stocks are at the proper levels. Conducting monthly inventories on all food products and small wares. Training new staff and re-train current staff as needed. Keeping current on all trends in the cooking field through trade journals and publications. Ensuring all company standards are met and lead by example. Other duties as required. DESIRED QUALIFICATIONS: A minimum of 3 years food service management experience. Canadian Journeyman or Red Seal Cook certification. Excellent knowledge of all aspects of food preparation. Must posses good interpersonal and communication skills. Strong passion for cooking and constant need to improve this skill set. A beginning knowledge of food and beverage operations including food and labour controls. Good working knowledge with regards to staffing, set up functions and waste control. TERMS OF EMPLOYMENT: This is a full-time position that is required to work days, evenings, weekends and holidays.  Must be able to pass a basic security clearance.