The Cook 1 is responsible to prepare consistent quality meals within a section of the kitchen. You will oversee a section in the kitchen and take on a supervisory role in the absence of the Chef de Partie. Cleanliness of the food service area and equipment is top priority. MAJOR DUTIES & RESPONSIBILITIES: • Oversee a section in the kitchen • Take on supervisory role in the absence of the Chef de Partie • Prepare all food items as per standard recipes and presentation • Keep station up to sanitation and safety standards • Keep station well set up with mise en place • Rotate all food products labeled and dated • Ensure that all equipment is in working order and well maintained • Product knowledge of all food products used on station • Handle and store all food products properly • Produce all banquet functions food • Maintain a safe work environment • All other duties as assigned GENERAL REQUIREMENTS: • At least 4 years of experience as a Cook within a fine dining environment with at least 1 year within a hotel environment • Experienced in all sections of the line and has the ability to oversee the line • Previous experience working in an operation that serves breakfast, lunch, and dinner preferred
Work benefits and bonuses:
Place of work:
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