Job Description:
Supervise activities of cooks and other kitchen workers
Demonstrate cooking techniques and use of equipment to cooking staff
Prepare and cook complete meals in the restaurant and banquets, being proficient in all stations in
the kitchen.
Instruct cooks in preparation, cooking, garnishing and presentation of food
Delegate tasks to line cooks and other kitchen workers.
Provide regular feedback to the chef and sous chef on new recipes.
Assist in creating daily features
Assume daily responsibilities according to schedule and business needs
Requisitioning of food, beverage and dry goods from the storeroom
Check daily food requirements and prepare them accordingly
Ensure that all kitchen equipment and working areas are kept clean, functioning, sanitized and that
any maintenance is reported
Ensure strict control of waste, portioning, and help to control food quality and cost using standard
recipe methods, syllabus, pictures and maintain low inventory
Attend appropriate meetings
When required; sweep, mop, wash down tables and do general cleaning to ensure a clean and
sanitary work place
Manage staffing levels of employees on shift ensuring enough employees are available to meet the
business level demands while minimizing expenses such as overtime.
Responsible for ensuring all employees on shift work in a safe manner, free of safety hazards
Demonstrate cooking techniques and use of equipment to cooking staff
Prepare and cook complete meals in the restaurant and banquets, being proficient in all stations in
the kitchen.
Instruct cooks in preparation, cooking, garnishing and presentation of food
Delegate tasks to line cooks and other kitchen workers.
Provide regular feedback to the chef and sous chef on new recipes.
Assist in creating daily features
Assume daily responsibilities according to schedule and business needs
Requisitioning of food, beverage and dry goods from the storeroom
Check daily food requirements and prepare them accordingly
Ensure that all kitchen equipment and working areas are kept clean, functioning, sanitized and that
any maintenance is reported
Ensure strict control of waste, portioning, and help to control food quality and cost using standard
recipe methods, syllabus, pictures and maintain low inventory
Attend appropriate meetings
When required; sweep, mop, wash down tables and do general cleaning to ensure a clean and
sanitary work place
Manage staffing levels of employees on shift ensuring enough employees are available to meet the
business level demands while minimizing expenses such as overtime.
Responsible for ensuring all employees on shift work in a safe manner, free of safety hazards
Job Requirements:
A minimum of 2 years as a Chef de Partie or higher or 3-5 years line cooking and fair knowledge of fine dining
Trade Certificate or Diploma or Red Seal in Cooking is required
Creativity
Organization
Self-motivated
Positive Attitude
Proven ability to work well under pressure as a supportive teammate
Able to remain on your feet for long periods of time.
Moderate lifting is required with in the kitchen.
Trade Certificate or Diploma or Red Seal in Cooking is required
Creativity
Organization
Self-motivated
Positive Attitude
Proven ability to work well under pressure as a supportive teammate
Able to remain on your feet for long periods of time.
Moderate lifting is required with in the kitchen.
Benefits:
Subsidized housing is available, 25% off meals and extended medical and dental is available for full time employees.
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1 openings
- Job type: full-time
- Wage: $24.00 / hour
- Experience: 2-years-to-less-than-3-years
- Education: other-trades-certificate-or-diploma