As a full time First Cook, you are responsible for preparing and cooking all main meals as per requirements; and ensuring all meals are prepared and served on time to the highest standards of Horizon North.
This position is for an upcoming position in Eastern Ontario. Accommodations and transportation are provided,
This position is safety sensitive and will require Drug and Alcohol testing as a condition of employment.
This position is eligible for the Employee Referral Program.
Cook a variety of appetizing meals which includes : meats, seafood, soups, poultry, vegetables and other food items
Use all kinds of cooking method to prepare top quality food including deep-frying, pan-frying, broiling, baking, boiling, grilling, sautéing, steaming and other methods
Ensure that all meals are prepared within the allocated food budget
Ensure consistency in food delivery including cooking, handling, storing and labeling products in accordance with FOODSAFE standards
Perform other duties in final food presentation including plating and garnishing
Operate all kinds of commercial and non-commercial kitchen equipment such as stoves, ovens, steamers, grills, broilers and other equipment
Assist in menu planning, inventory counts and grocery orders
Assist in maintaining the cleanliness and sanitation of dining room and kitchen areas
Minimum 3 years’ experience in the hospitality / food service industry
Minimum 1 year prior experience as a Sous Chef in hotels, resorts, restaurants and / or camps, with the cooking competency and knowledge of international and domestic cuisines
Experience with outside catering is an asset
Interprovincial Red Seal Certification is an asset
FoodSafe Level I is minimum. SafeCheck advanced food safety certification or HACCP certification is an asset.
Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)
Thorough knowledge of food products, standard recipes and proper preparation methods
Must have an excellent practical and theoretical background in all areas of the kitchen i.e : Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;
Good communication, interpersonal and organization skills
Fluent in English; both verbal and written
Ability to multi-task and work in a fast paced environment
Working rotation : The normal work rotation consists of 21 days on and 7 days off, with 11 hour work days.