Job Description

Job Summary

To complete assigned work to hotel standards and to ensure area meets Occupational Health & Safety and Sanitation standards; Preparation of product and inventory control Monitor and execute the quality of food preparation and presentation; Liases with the Kitchen Management team on a regular basis re problems/concerns or suggestions; Monitoring of bookings to be prepared daily as to have enough product on hand Ensuring that all product is rotated and that all product meets the requirements; Maintains cleanliness of work station; Maintains clean storage areas, refrigerators and ensures rotation of inventory; Other duties as assigned.

Qualifications and Skills

Must be able to work morning evening and weekends

Must be able to work independently with minimum supervision; Must have the ability to motivate, train and lead team players; Must be well organized, self-motivated and be capable of working without supervision; Must be able to prepare banquets for up to 100 Must be able to handle problems, make sound decisions and exercise empowerment process Must exhibit behavior consistent with core values; Must practice good hygiene; Must be a team orientated individual with good interactive skills; Must adhere to established standards for food quality and portion control; Must demonstrate behavior consistent with core values. Must have culinary training college or equivalent Must have relevant and related work experience Red seal certification or equivalent
Job Types: Full-time, Permanent

Pay: $19.56 per hour

Expected hours: 25 - 40 per week

Benefits:

Dental care Disability insurance Discounted or free food Extended health care Life insurance On-site parking Vision care
Work Location: In person