Job Description

JOB SUMMARY

Cook 1 will be tasked with working the line in the restaurant as well as some banquet shifts. Cook 1 candidate must be skilled in all facets of cooking and be able to run their own service, including but not limited to assisting in preparing, cooking, and dispensing food; cleaning work areas and equipment; and receiving and storing supplies. The Cook 1 typically performs the basic tasks required to prepare, cook, bake, and dispense various food items. They also may oversee others performing duties such as slicing bread, weighing ingredients, cutting and grinding meat, and cleaning and maintaining culinary utensils, equipment and work areas.

JOB RESPONSIBILITIES

Strive to uphold all hygiene and sanitary regulations and be clean and presentable at all times (i.e., report to duty punctually wearing a clean and correct uniform and safety shoes)

Ensure a safe work environment for yourself and your co-workers by upholding the safety rules

Ensure that your co-workers practice safe work habits

Ensure that all equipment in the kitchen is clean and in good working condition before use

Adhere to sanitation standards as outlined by the Public Health Department

Seek opportunities to increase revenues, minimize expenses and increase employee productivity without sacrificing guest services

Promote professional work habits that will develop respect and will create return business from customers

Read, follow and be able to make prep lists

Comprehension of Banquet event orders

Provide fast and efficient guest service and respond quickly to the customers' requests

Provide the best possible customer service at all times

Guidelines and orders from management must be followed in the most efficient way.

Advise and guide 2nd cooks with preparation and serving of different food items.

Ability to follow recipes and prepare food items with as little waste as possible.

Organizing inventory as well as putting orders away.

Must be available to work evening and weekends

Training and mentoring new 1st cooks and 2nd cooks

Report directly to Executive Sous Chef and/or Executive Chef

Other tasks as required

QUALIFICATIONS

Must have a strong knowledge of numerous types of cuisine

Culinary degree preferred

At least 5 years of practical kitchen experience

Must have a Food Handlers certificate

Keen sense of taste and smell

Excellent hand-eye coordination

Good arithmetic skills

Good memory for details

Artistic and creative talent

Excellent communication skills, interpersonal skills and team-building skills

Ability to remain calm in hectic circumstances

Excellent organizational and leadership skills

Bona Hospitality

is an equal opportunity employer and is committed to providing equal employment opportunities to all individuals without regard to race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status, disability, or any other characteristic protected by applicable legislation.

We celebrate diversity and are dedicated to creating an inclusive work environment where everyone feels valued, respected, and empowered to contribute to our mission.

We encourage qualified individuals from all backgrounds to apply for available positions and join us in our pursuit of excellence.

We will accommodate the needs of applicants under the Ontario Human Rights Code, the Accessibility for Ontarians with Disabilities Act, 2005, and any other applicable legislation throughout all stages of the recruitment and selection process. If you require support/accommodation during the hiring process, please contact our Human Resources Department at HR@bonahospitality.ca.

#BonaHiring

Job Types: Full-time, Permanent

Pay: $24.61 per hour

Benefits:

Extended health care On-site parking
Experience:

Cooking: 5 years (required) Food preparation: 2 years (required) Food handling: 2 years (required)
Licence/Certification:

Food Handler Certification (required)
Work Location: In person