Job Order Detail

Description

Summary of Duties:
Reporting to the Executive Chef or designate and under the close supervision of a senior cook, the Cook I is responsible for the routine preparation and presentation of both hot and cold foods such as entre's, soups, sauces, pastries and any other menu items in accordance with set quality standards. The Cook 1 is typically the entry and training level position. This position also assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.

Education and Experience:
Grade 12 education or a combination of relevant education, training and experience
Two to Three years experience in a restaurant/hotel kitchen operation.
Experience in the preparation and presentation of hot/cold food, desserts and buffet displays is preferred.
Safe Food Handling Certification

Knowledge, Skills and Abilities:
Ability to work conscientiously and with minimal direction.
Ability to work at a sustained pace and produce quality work.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on hand cart/truck weighing a maximum of 100 lbs.
Ability to stand for long periods of time throughout the duration of the shift.
Possessing the trait of being organized or following a systematic method of performing a task.
Welcomes the challenges of new ideas and promotes and practices the concept of teamwork.
Available to work days, evenings, nights, and weekends.

Qualified applicants will be subject to submitting and maintaining a satisfactory
Criminal Record Check (CRC)