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Job Description
Duties and Responsibilities:
- Work cooperatively with other departments as well as members of the kitchen staff
- Ensure appropriate levels of disinfectant are used in dish/pot washing areas and sanitizing temperatures are kept at regulatory limits
- Aid line cooks in prep work where necessary.
- Assist any and all Kitchen staff when required
- Clean all pots, pans and kitchen equipment on a daily basis
- Sort and stock all china/glassware/silverware/cookware and all other dishware in appropriate storage areas
- Adhere to and enforce proper safety, hygiene and sanitation practices to be followed by all staff.
- Ensure that any anticipated shortages of chemicals and equipment are communicated properly to the Executive Chef or Sous Chefs
- Perform transportation of soiled and cleaned items in a safe and effective manner.
- Follow all fire, health and safety regulations and laws governing Food and Beverage operations in Ontario.
- Performs related tasks as requested by management.
Job Types: Part-time, Permanent, Seasonal
Part-time hours: 32 per week
Salary: $16.00-$17.00 per hour
Schedule:
- 10 hour shift
- 8 hour shift
- Day shift
- Holidays
- Night shift
- Weekend availability
Expected start date: 2022-05-13
