Summary of Responsibilities :
Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues;
Prepare, cook and service all food items for a la carte and or buffet menus or individual dishes according to hotel recipes and standards;
Follow kitchen policies, procedures and service standards and follow all safety and sanitation policies when handling food and beverage;
Have full knowledge of all menu’s items, daily features and promotions;
Ensure proper labeling, dating and storage of all items in the kitchen;
Ensure cleanliness & maintenance of work areas, utensils, and equipment and Control waste and spoilage;
Train and supervise junior staff in preparation, cooking and handling of food;
Prepare dishes for customers with food allergies or intolerances.
Other duties as assigned;
Work Setting : Restaurants, Hotel, resort.
Previous experience, minimum of two years, in the culinary field required
Journeyman’s papers or international equivalent an asset
Diploma / Certification in a Culinary discipline an strongly encouraged
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Credentials (certificates, licences, memberships, courses, etc.) : Workplace Hazardous Materials Information System (WHMIS) Certificate, Safe Food Handling certificateand both can be completed upon the commencement of employment.
Physical Aspects of Position (include but are not limited to) :
Constant standing and walking throughout shift
Frequent lifting and carrying up to 30 lbs
Occasional kneeling, pushing, pulling
Occasional ascending or descending ladders, stairs and ramps
Visa Requirements : Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.