To work in conjunction with the Chef de partie and Lead Hands to provide the guests of the Centre with a quality dining facility with consideration given to cost control, efficiency, and maintenance of the kitchen area in a safe and hygienic state.
Duties and responsibilities guidelines include but not limited to:
- Preparation and presentation of food and beverages;
- Assisting in areas of cost control, menu planning and recipe development;
- Attending and participating in planning meetings;
- Receiving and storing kitchen supplies;
- Assisting and monitoring general-help people assigned to kitchen area;
- Familiarization with all kitchen equipment as it relates to daily maintenance and usage;
- Assuming lead hand duties when assigned;
Qualifications:
- Cook I & 2 and /or the Red Seal within the trade and/or Culinary Management and /or the equivalent diploma(s).
- Mandatory to keep Sanitation Certification up to date.
Please send applications to @email by February 23, 2024.
