Job Description

Location: 2700 Dufferin St., Unit 18, Toronto, ON, M6B4J3

Job Profile

If you find happiness in making dreams come true and creating unforgettable events, Marigold & Onions is just the place for you. We create and cater some of the most extravagant and exclusive events for our clients in the Toronto, and the surrounding GTA. So whether it is a wedding, a corporate get together or smaller private parties with two to twenty people, we do it all, regardless of the number of people on the guest list. For us, each event is a momentous experience, so we thrive to deliver nothing but simply the best, which is simply Marigolds & Onions.

We are always looking for new talent to help keep abreast with the latest developments in the ever evolving world of catering service and event management. All you need is the enthusiasm, patience and perseverance to strive to be the best.

A catering kitchen line cook with Marigolds and Onions is responsible for the following:

• Preparation of high-quality food in a timely, efficient, sanitary and consistent manner.
• Must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.
• All Marigolds and Onions staff is expected to work as a team member in a dynamic and diverse workplace and follow all health and safety and food safety procedures as prescribed and provided by in house Human Resources training
• Responsible for adhering to the policies and procedures as outlined by the Employee
• Must have a high threshold for temperature fluctuations in a kitchen environment

• Is responsible for the daily preparation of food items in the pantry and/or hot stations or other areas of the kitchen as required
• Sets up station according to M&O guidelines which is consistent with standard kitchen procedures
• Prepares all food items as directed by his/her supervisor in a sanitary and timely manner
• Follows product specifications, portion control guidelines and presentation standards as set by Marigolds and Onions
• Restocks all items as needed throughout the shift, especially at the end of the shift
• Follows cleaning procedures in all areas worked as set out by Marigolds and Onions food safety and sanitation procedures
• Possesses ability and executes all tasks using the organizational skills as instructed by supervisors/chefs.
• Follows guidelines as set out in health and safety guidelines to properly use and maintain all equipment in kitchen environment
• Able to assist in the cleaning, sanitation and organization of refrigerated and ambient storage units
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef, Sous Chef or Operations Manager at any time.
• Is aware of food preparation procedures as required when allergens or intolerances are involved
• Ensures the quality and safety of food as outlined by Marigolds and Onions by performing standard and any additional sanitary measures including: cleaning of all work surfaces as well as proper covering and storage of food items according to Marigolds and Onions standards and as set out in the Toronto Public Health Safe Food Handling Certification which is a perquisite of Marigolds and Onions
• Able to work at an efficient and consistent pace which results in a timely preparation of all tasks
• Utilizes the appropriate kitchen equipment to ensure efficient and appropriate results
• Stays productive at all times and prepares for future tasks as time allows
• Demonstrates flexibility and volunteer to fill open shifts as required by variations in staffing
• Ensure proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Serve food in the proper portion size as set out buy Marigolds and Onions production standards
• Maintain proper food temperatures at all times as set out by Toronto Public Health standards and as educated by Marigolds and Onions
• Report any infraction in the policies set out by Marigolds and Onions Workbook manual.
• Arrive to work at the scheduled time

• High school diploma
• Post secondary diploma of foodservice related program
• Minimum of 1 year of cooking experience required
• Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls and presentation skills
• Employees creative presentation techniques
• Knowledge of methods and procedures for serving and preparing food, principles of sanitation, food cost controls
• Legally able to work in Canada
• Ability to lift up to 50lbs
• Effective communication skills
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
• Attention to detail in all areas of work
• Superior time management skills, multitasking skills and the ability to prioritize tasks with minimal supervision
• Strong problem identification and problem resolution skills
• Strong work ethic and positive team attitude

• This position will spend the majority of their time standing
• Occasional environmental exposures to cold, heat and water
• Must be able to transport up to 50 lbs on occasion, and up to 35lbs regularly
• Will be consequently exposed to high temperatures in the kitchen environment
• Manual dexterity required to use knives and/or other kitchen equipment
• Overtime as required