QUALIFICATIONS/COMPETENCIES REQUIRED:
- 1 year or more of previous culinary experience preferably within a Hotel / Resort environment
- Working towards a career in culinary or a Red Seal Certification
- Holds a Food Safe Level 1 Certification
- Has basic understanding of kitchen operations
- Is self-disciplined with a sincere desire to provide an elevated guest experience
- Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen
- Is physically capable of working in a fast-paced environment and safely lift heavy loads around 35kg
PRIMARY RESPONSIBILITIES:
Operations:
- Responsible for all aspects of food preparation and delivery on assigned station
- Follows standard operating guide
- Ensures quality and quantity of all food production on assigned station
- Inspects all food products on delivery
- Ensures accurate portion control
- Ensures standard recipes are followed
- Ensures health and safety guidelines are followed
- Responsible for operating a station in assigned kitchen
- Inspects all food products at the assigned station
- Ensures the assigned food station is up to department standards
- Ensures opening and closing procedures are followed of assigned station
- Adheres to cleaning schedule and ensures daily cleaning details are met as per established schedule and guidelines
- Responsible of all health and safety records for the station
- Completes all daily cooling records
- Ensures all equipment at station is up to health and safety standards
- Reports any deficiency of equipment to Sous Chef
Food Service:
- Responsible for communicating any changes or shortage of food items on station
- Ensures the station is fully set up 30min prior to food service
- Ensures special requests for large groups reservations are prepared in a timely manner
- Supports chefs of creation of specials
- Restocks the station for next shift
- Ensures quality food products are delivered in a timely manner
- Timing of food service as per established time line
- Accuracy of food presentation
- Breakfast food service time should be around 7-10 min
- Lunch food service time should not exceed 15 min
- Dinner food service time bar not to exceed 15 min, restaurant 15-25 min
SECONDARY RESPONSIBILITIES:
Guest Experience:
- Assists with the correct preparation of all special dietary requests as per established guidelines
- Assists with the correct preparation of all allergy requirements (serious and non-serious) as per established guidelines
- Handles allergies with precision and ensures all plating guides are accurate of allergen information
- Monitors and advises if products need to be changed
- Ensures daily specials are of 4-star quality and unique
- Daily specials align with the concept of the established vision of the restaurant
Team Commitment / Leadership:
- Shows dedication to a creative and positive work environment
- Collaborates with all F&B team members
- Communicates with all F&B team members
- Ensures operational information is passed to all shift leaders
- Completes prep-lists daily
- Passes on 86 list to next shift
- Communicates orders from banquet kitchen in a timely manner
- Ensures operational information is passed to all shift leaders
Policies & Agreements:
- Policy & Procedure Manual Agreement
- Computer / LAN Agreement
- Confidentiality Agreement
- Employee Handbook agreement
Company Information
- Total Jobs 18 Jobs
- Industries Ski Resort Jobs
- Locations Canada, Australia, New Zealand
- Do you supply housing Yes
