Position Summary
Under the direct supervision of the Chef de Cuisine, Sous Chef, Pastry Chef, Kitchen Manager, or Manager, F&B, this position is responsible for the execution of menu item production, maintaining all company stand ards and adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Companys policies and procedures, motivates and leads by example and supports Great Canadians learning environment while establishing a safe and welcoming work environment for all team members.
Key Accountabilities
Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes
Submits food product requirements for purchasing
Prepares mis en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production
Cleans kitchen equipment after use according to health and safety policies and procedures
Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas
Assists with month end inventories as directed
Attends culinary meetings as required
Liaises and communicates effectively with all appropriate operational departments
Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members
Ensures compliance with licensing laws, health and safety and other statutory regulations
Performs other duties as assigned or directed
Education and Qualifications
High School Diploma; Culinary education an asset
Minimum 3 years of progressive culinary experience
Red Seal certification through ITA or current enrollment in the program an asset
Food Safety Certification
Ability to successfully obtain a Criminal Background Check
Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
Computer literacy in MS Office
