POSITION SUMMARY

Under the direct supervision of the Executive Chef or the Chef de partie, this position is responsible for the execution of menu item production, maintaining all company standards and thorough 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
• 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
• May take orders over the counter at some locations
• Assists with 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 stakeholder s: guests, ownership and team members
• Ensures compliance with licensing laws, health and safety and other statutory regulationsPerforms other duties as assigned or directed

EDUCATION AND QUALIFICATIONS

• High School Diploma; Culinary education an asset
• Minimum 1 year of culinary experience
• Food Safety Certification
• Ability to successfully clear a criminal record check
• Must be available to work evenings and weekends
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication

Please refer the Job description for details