QUALIFICATIONS:

High school diploma or equivalent required; Culinary degree preferred.
1-3 years of cooking experience is an asset.
Ability to perform task with accuracy, speed, attention to detail.
Need to posses WHMIS, Food Handlers Certificate, and smart serve.
In-depth knowledge of restaurant best practices and cooking method.
Must be legally permitted to work in Canada.

PHYSICAL REQUIREMENTS:

Strength Guidelines
The employee may be asked to lift 40 lbs during a normal day.
Motion Parameters
Employee may be required to stand for a full shift even walking, squatting sometimes kneeling.
Will be required to work at a high output fast paced kitchen.
Have a sense of urgency
Vision and Hearing Requirements
Will be required to read food recipes and adhere to them at all times
Will be required to communicate with colleagues so an efficient service can run.
Will be required to operate the point of sale system.
Employee will be using a screen for their shift and should be comfortable reading and following instruction.
Psychological Demands
Will be required to lead a shift. e.g making sure all duties are completed and signed off on by delegated staff.
Have a strong mindset. The job can be challenging at times.
Able to focus while having other tasks to-do.
Should be proactive and fast to multitask and be super-efficient on time.
Acknowledgement & Agreement
The above is not an exhaustive list of duties and you will be expected to perform different tasks as necessitated by your changing role within the organization and the overall business objectives of the organization

MAIN PURPOSE OF THE JOB:

We are looking for enthusiastic line cook, to prepare food as per chef’s specifications. The successful candidate with play key role in providing customer satisfaction and meeting companies’ goal.

DUTIES AND RESPONSIBILITIES:

Prepare season, and cook food as directed, meeting dietary requirements where required.
Sets up and stock food item, and other necessary supplies.
Perform inventory checks and complete food storage logs.
To perform whatever duties the supervisor and kitchen manager sees necessary.
Maintaining health and safety standards of the restaurant.
Determine cleanliness of dishes, food-contact surfaces, and kitchen equipment’s.
Personal protective equipment required all this during the service.
Eager to learn the process of operating a busy kitchen.
Cook menu item with the support of the kitchen staff.