JOB SUMMARY

Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
Adaptability, decision-making, communication
Customer service
Planning, problem solving, and teamwork
Self-motivated, high-energy level, multi-tasking skills
Minimum five (5) years of hospital, institutional, or restaurant cooking experience to include food preparation
Culinary degree or apprenticeship preferred - red seal preferred

Current food handler’s card and other certification as required by city of Ottawa

• Pleases customers by providing a pleasant dining experience.
• Ensures the efficient service and preparation of menu items throughout the meal/service period as defined by the business
• Communicates shift progress to the supervisor on shift
• Ensures the organization of all fridges and freezers on a daily basis, to the Executive Chefs specifications
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Assists with receipt of deliveries.
• Ensures smooth operation services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules
• Listens to customer complaints and work to resolve them.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Reviews and executes the BEO’s accurately
• Coordinates daily food supply inventory. Submits order to executive Chef/Sous Chef.
• Assists with orienting new employees to their work area.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

All other responsibilities as requested by the Sous Chef /Executive Chef
Job Type: Part-time
Pay: From $24.88 per hour
Expected hours: 16 – 20 per week

Benefits:

• Discounted or free food
• Employee assistance program

Work Location: In perso

Please refer the Job description for details