Job Description

DUTIES:
1. Assists in oversight and participates in overall food production, preparation and customer service within the Main Kitchen.
2. Assists with the day-to-day supervision and training of Food Service employees.
3. Participates in the ongoing development of daily work routines and how those routines relate to the other food service outlets.
4. Assists with recipe and menu development and production needs for daily specials.
5. Ensures appropriate food portioning, presentation, consistency, and quality controls.
6. Operates all relevant equipment efficiently and accurately.
7. Assists with monthly inventory counts.
8. Maintain order and cleanliness of the outlet and associated equipment.
9. Ensures all Health Standards, WCB standards, and fire regulations are adhered to.
10. Commitment to ensuring safer spaces in the workplace.
11. Ensures that all policies and procedures of the Collective Agreement are adhered to.
12. Communicates any issues or noteworthy points to the appropriate supervisor.
13. Other related duties as may be assigned.

Responsibilities & Qualifications

Required:
1. Minimum two years’ experience in high volume food service operations (e.g. hotel, institutional, catering, or fine dining).
2. Minimum one years’ experience scheduling, supervising and training a large staff.
3. Demonstrated basic commercial kitchen skills, including food storage, treatment and rotation.
4. Experience with inventory control and management.
5. Menu/recipe development and a basic understanding of food costing.
6. Food Safe Level II.
7. Experience handling large volumes of cash.
8. Understanding of commercial food preparation techniques and experience with implementation and preparation of standardized recipes.
9. Dedicated to a high level of customer service.
10. Ability to work both independently and collaboratively within a team.
11. Strong communication and interpersonal skills.
12. Strong attention to detail, time management and problem-solving skills.
13. Must be punctual and reliable.

Preferred/Asset:
1. Chef training from a recognized culinary institute.
2. Experience with POS Systems.
3. Creative ability to come up with new recipes and menu items.

Salary/Wage

22.56

Other Perks/Benefits

Great Health and Dental benefits Generous vacation and leave entitlements Monday - Friday evenings (330-1030pm) Pension plan

Recommended Training

Joint Health & Safety Committee TrainingAn Introduction to Equity, Diversity, and Inclusion (EDI)WHIMIS

Job Application Process

Submit Resume and Cover Letter before May 5th

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