Key Accountabilities:
• Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes
• 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
• 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
Educational and Functional Requirements:
• High School Diploma; Culinary education an asset
• Minimum 3 years of progressive culinary experience
• Completion of Safe Food Handling course or Safe Food Handler Certificate
•Strong knife handling skills
•Ability to multi-task and excel in a fast-paced environment
•Strong organizational, interpersonal skills and communication skills
•Strong knowledge of food safety requirements
•Ability to perform tasks effectively and safely within prescribed time limits
•Maintain a positive working relationship with fellow employees and management as part of a team
•Ability to pass a criminal record check
