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ESSENTIAL DUTIES AND RESPONSIBILITIES:
§ Follows all food specifications and recipes to ensure consistency of product
§ Ensures outlet foods are prepared to specification in a timely fashion.
§ Ensures quality of outlet foods by use of trained cooking technique
§ Follows health and safety and proper food handling practices.
§ Writes and works from daily prep list to maximize production and organization
§ Responsible for opening and closing duties and checklists
§ Responsible for sanitization of work stations, cooking areas and equipment.
§ Perform any other duties assigned by management.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
§ Ability to organize banquet and restaurant functions, a la carte and table d’hote food service.
§ Ability to follow set health, safety and food handing practices
§ Ability to follow trained recipe and cooking method guidelines
§ Ability to lift and carry products up to 25lbs
§ Understanding of fundamental cooking technique including but not limited to: Pantry, cold food, meats, fish, vegetable preparation, stocks, soups, sauces, timing, plate and platter presentation.
§ Receives and stores food on fresh in fresh out basis
§ Ability to communicate effectively with chefs, supervisors, FOH, and fellow team members.
EDUCATION and/or EXPERIENCE:
· Previous experience in a hotel environment an asset
WORK ENVIRONMENT:
- Ability to work in a fast-paced working environment
- Ability to multitask
- Ability to use all kitchen equipment including but not limited to knives, meat slicers, ranges, ovens, mixers, cooking utensils.
One King West Hotel & Residence welcomes and encourages applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process
Job Type: Part-time
Part-time hours: 16 per week
Salary: $22.26-$23.26 per hour
Benefits:
Schedule:
