Position Summary
Under the direct supervision of the Manager, F&B, this position is responsible for the execution of menu item production, maintaining all company standards 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 Company's policies and procedures, motivates and leads by example and supports Great Canadian's 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 and submits orders
- 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
- Conduct 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
- Must be able to work a flexible schedule including evenings and weekends
- 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 clear a criminal record check
- Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
- Computer literacy in MS Office
Work Environment Considerations
- Regular kitchen environment, standing and walking for long periods of time, non-traditional work hours
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