Cook

Were currently seeking a Cook specializing in Banquets for our client in the hospitality industry. If you have culinary expertise experience in banquet operations and a passion for delivering highquality dishes at scale wed like to introduce you to this role as an essential part of our clients culinary team.

Summary

Under the direction of the Executive Chef the Cook (Banquets) is responsible for including but not limited to the preparation of highquality food in a timely efficient sanitary and consistent manner. This position works in a fastpaced highpressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. This position must have superior time management and multitasking skills as well as the ability to prioritize tasks with minimal supervision.

Essential Duties and Responsibilities

• Responsible for the daily preparation of food items to designated areas of the kitchen
• Set up of workstation in accordance with restaurant guidelines
• Prepares food items follows recipes portion controls and presentation specifications as set by the restaurant Sous Chef and/or Executive Chef
• Restock items clean and maintain workstation
• Assist with the cleaning sanitation and organization of the kitchen walkin coolers and all other storage
• Ensure quality and safety of food complies with standard and sanitary measures; including sweeping of floors cleaning of surfaces proper coverage and storage of food items according to standards and procedures
• Work at a consistent and efficient pace ensuring timely preparation of all meals are completed
• Following proper reporting procedures for accidents and incidents to ensure followup and prevention of accidents or injury while following Occupational Health and Safety Legislation
• Reports any infraction in the food services department policies and procedures
• Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients
• Must follow all Occupational Health and Safety guidelines at all times.
• Ensure stations are stocked and clean reporting any maintenance issues as they arise
• Maintain a positive and professional approach with coworkers and customers
• Other duties or tasks assigned by the Executive or Sous Chef.

Education Qualification and Requirements

• Minimum one year of culinary experience in a highvolume fullservice restaurant or hotel
• Experience in the Hotel Industry is an asset.
• 1 to 2year Degree or Diploma in Hospitality/F&B; related experience and/or training; or equivalent combination of education and experience
• Demonstrated knowledge of food and catering trends quality production sanitation food cost controls and presentation required
• Knowledge of methods and procedures for serving food principles of sanitation and principles of safe food handling in required
• Excellent organizational skills
• Effective communication skills both written and oral
• Excellent work ethic; driven organized dependable flexible available to pick up or volunteer for shifts as required to maintain operational requirements
• Must be fluent in English both written and oral
• Physically able to perform duties of position including but not limited to:
  • Standing for long periods of time with intermittent walking at times
  • Frequently lifts and/or carries up to 50 pounds
  • Continual use of manual dexterity and gross motor skills with frequent use of bimanual dexterity and fine motor skills
  • Ability to reach hands and arms in any direction and kneel bend at the wait with repeated stooping
• As a condition of employment associates are to have a criminal record check prior to their first day of work

Work Environment

• Able to stand and walk repeatedly over the course of a shift
• Ability to tolerate exposures to heat cold and water
• Ability to work in a noisy and distracting environment.
• The employee must frequently lift and/or move up to 50 pounds.
• While performing the duties of this job there may be stooping kneeling bending reaching and crouching
• Regularly exposed to including but not limited to hazardous situations and conditions that produce cuts or minor burns.

Hours of Work

• The hours of work for this position will vary depending on operational requirements but will include early morning evening and late night as well as weekends and holidays.

Our client offers a competitive salary benefits package and the opportunity to be part of a vibrant and growing hospitality team. If you are a talented Cook with a flair for creativity and a dedication to culinary excellence we invite you to apply for this exciting position.

Remote Work :

No