Job Order Detail

Description

Impact & Influence on Guests, Associates and Business
    Knowledge of all menu items, recipes, cooking and presentation standards
    Prepare and cook a variety of food items
    Ensure proper receiving, storage (including temperature setting) and rotation of food products, including coverage, labeling, dating and placing items in proper containers
    Liaise with Banquet Managers and Conference Service Managers to ensure BEOs are correct and production of food items align with standards
    Responsible for basic Mise en Place; preparation and cooking, including sauces, soups and stocks garnishes, salads, vegetables and meat products.
    Clean designated areas in accordance with department standards and health and safety regulations and requirements
    Operate department equipment in a safe manner and in conjunction with operating manual guidelines.  This includes properly wearing all Personal Protective Equipment required
    Knowledge of department cleaning products; this includes complying with all safe handling procedures and wearing required PPE as necessary
    Conduct on the job training to new associates as required
    Other duties as assigned

Education, Experience, & Skills: (Abbreviated)
    Must have completed first year as an apprentice or minimum 2 years experience in restaurant or hotel kitchen environment.
    Must possess Journeyman Certificate of Qualification as a Chef and Inter Provincial Red Seal.
    Red Seal certification  
    5 years of kitchen/catering experience
    Must have a minimum of 3 years short order experience or completion of college or
    Minimum 3-5 years culinary experience
    Food Safe Certification or provincial equivalent