Key Accountabilities:

• Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes

• Prepares mis en place (“setting in place”) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production

• Cleans kitchen equipment after use according to health and safety policies and procedures

• Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas

• Assists with month end inventories as directed

• Liaises and communicates effectively with all appropriate operational departments

• Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members

• Ensures compliance with licensing laws, health and safety and other statutory regulations

• Performs other duties as assigned or directed

Educational and Functional Requirements:

• High School Diploma; Culinary education an asset

• Minimum 3 years of progressive culinary experience

• Completion of Safe Food Handling course or Safe Food Handler Certificate

•Strong knife handling skills

•Ability to multi-task and excel in a fast-paced environment

•Strong organizational, interpersonal skills and communication skills

•Strong knowledge of food safety requirements

•Ability to perform tasks effectively and safely within prescribed time limits

•Maintain a postive working relationship with fellow empoyees and management as part of a team

•Ablility to pass a criminal record check