POSITION SUMMARY

After opening and under the general direction of the Chef de Partie, this position will be responsible for assisting the cooks with preparing all menu items with strict adherence to menu specifications for the buffet and restaurant outlets. This role must contribute to a safe and welcoming work environment for all employees and must demonstrate the ability to multi-task in a fast-paced environment. Above all else, this position must lead by example to create Great Experiences and Memories for all guests and colleagues!

EDUCATION AND QUALIFICATION REQUIREMENTS:

• High School Diploma or a minimum of one (1) year related work 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 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 successfully pass criminal record check.
• Bilingual (English/French) is an asset but not required

• Responsible for preparing all menu items with strict adherence to menu and ingredients specifications;
• Ensure a high caliber of food service for guest;
• Prepare, setup, stock up and tear down buffet as instructed;
• Prepare salads, sandwiches, dressings, sauces, vegetables, fruits and other food items in accordance with specific recipes;
• Reheat soups, crock pots and gravy as required;
• Work co-operatively with other kitchen personnel to prepare hot and cold appetizers for the buffet and restaurant outlets;
• Assist Cook 1 and Cook 2 with preparing meat, seafood and raw food items in accordance with established recipes and food safety standards;
• Assist in preparing food items for catering and special events;
• Comply with food safety regulations and ensure all temperature logs are completed accurately;
• Control food waste and spoilage;
• Responsible for restocking items as required;
• Clean and sanitize workstation before and after food preparation;
• Inspect work area daily and report any hazards and/or defective equipment to the Chef de Partie immediately;
• Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required;
• Report all injuries, accidents and unusual conditions to the Chef de Partie immediately;
• Perform other duties as required by management.