Cook

Cook

Primary Purpose :

This position assists in all areas of the culinary kitchen operation as required including, hot and cold kitchens, bakeshop, retail production and special events.

The incumbent will also participate as an active and supportive member of the Culinary Services group to enhance our students’ experience.

Nature of Work : This position reports directly to the Executive Sous Chef and Executive Chef. This position works as a part of a team providing support and assistance to the kitchen supervisors.

Shifts are subject to change with business demands and will include early mornings, evenings and / or weekends.

Typical Duties or Accountabilities :

• Prepares hot and cold foods food under the guidance of supervisors according to standardized recipes, menus, specifications and best practices..
• Contributes to the culinary development and creative presentations of food and menu items.
• On a daily basis, ensures a full scope of their assigned tasks to proactively identify and solve challenges and make corrective actions.
• Works in an open kitchen environment with customer interaction.
• Ensures knowledge of the menu items and allergens.
• Demonstrates professionalism and customer service to promote a positive customer experience.
• Assists in the production and presentation of corporate catering and high profile special events.
• Adheres to departmental standards, policies, procedures and safety requirements conducive to a safe working environment.
• Ensures the highest level of Food Safe Handling.
• Cleans and maintains work stations and kitchen equipment.
• Works collaboratively with other staff to ensure seamless customer service, which includes but is not limited to covering sick and vacation time.
• Treats all confidential information and materials in a confidential manner.
• Collaborates with others as required to complete assignments and support team efforts.
• Assist in other areas of the kitchen as needed.

Qualifications

Education :

• The incumbent requires Grade 12
• Culinary Arts Diploma, Apprenticeship training or Red Seal Cook Certificate would be considered an asset.
• A Food Safe Certificate is required
• WHIMIS Certificate is required

Experience :

A minimum two years of experience working in a commercial kitchen setting or full service food service operation.

Skills :

• Effective Communication.
• Ability to focus on cooking tasks in a high paced environment with changing priorities.
• Follow production scheduling, recipes and specifications to ensure procedures and standards of food quality are met.
• Creativity with food and presentation
• Adapt and scale recipes to production levels and application.
• Multitasking and prioritization
• Problem solving
• Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure.
• Maintain engagement with the supervisor and team, supporting and anticipating next tasks and objectives.
• Accept and respond positively to constructive feedback.
• Adapt and work calmly in a sometimes fast paced environment with regularly changing priorities and tasks.
• Perform medium to moderate lifting
• Working independently and collaboratively as a team member.
• Must excel in customer service and enjoy working in a kitchen and University environment.
Il y a plus de 30 jours