Duties and Responsibilities Include: 

• Prepares, pre-cooks and/or cooks food products as directed
• Prepares mis en place (“setting in place” of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production
• Cleans kitchen equipment after use according to health and safety policies and procedures
• Receives stock from Receiving Operations, labels, dates, stores and rotates in appropriate storage areas
• Serves staff meals in the staff cafeteria(s) in some locations
• Takes orders over the counter in some locations
• Counts inventory as directed
• Attends monthly culinary meetings
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders (guests, ownership and employees)
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Performs other duties as assigned or directed.

Successful candidates will demonstrate the following qualifications:

• High School Diploma
• Culinary education a plus
• Enrollment or completion of a Culinary Apprentice Program a plus
• Safe Food Handling Certificate; WHMIS
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
• Minimum 6 months to 1 year culinary experience