Job Description

Job Summary

Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment

Adaptability, decision-making, communication

Customer service

Planning, problem solving, and teamwork

Self-motivated, high-energy level, multi-tasking skills

Minimum five (5) years of hospital, institutional, or restaurant cooking experience to include food preparation

Culinary degree or apprenticeship preferred - red seal preferred

Current food handler's card and other certification as required by city of Ottawa

Pleases customers by providing a pleasant dining experience. Ensures the efficient service and preparation of menu items throughout the meal/service period as defined by the business Communicates shift progress to the supervisor on shift Ensures the organization of all fridges and freezers on a daily basis, to the Executive Chefs specifications Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen. Executes cold food production in accordance with standards of plating guide specifications. Attends to the detail and presentation of each order. Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals. Completes hot meal preparation by grilling, sauteing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients. Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items. Stores leftovers according to established standards. Assists with receipt of deliveries. Ensures smooth operation services during absence of supervisor. Maintains cleanliness and sanitation of equipment, food storage, and work areas. Completes cleaning according to daily and weekly schedules Listens to customer complaints and work to resolve them. Implements suggestions within parameter of position and refers more complex concerns to supervisor. Reviews and executes the BEO's accurately Coordinates daily food supply inventory. Submits order to executive Chef/Sous Chef. Assists with orienting new employees to their work area. Contributes to daily, holiday, and theme menus in collaboration with supervisor.

Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.

Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

All other responsibilities as requested by the Sous Chef /Executive Chef

Job Type: Part-time

Pay: From $24.88 per hour

Expected hours: 16 - 20 per week

Benefits:

Discounted or free food Employee assistance program
Work Location: In person