First Cook

Description

• Ensure that all meals are prepared within the allocated food budget
• Assist in menu planning, inventory counts and grocery orders
• Cook a variety of appetizing meals which includes: meats, seafood, soups, poultry, vegetables and other food items
• Assist in maintaining the cleanliness and sanitation of dining room and kitchen areas
• Ensure consistency in food delivery including cooking, handling, storing and labeling products in accordance with FOODSAFE standards
• Perform other duties in final food presentation including plating and garnishing
• Use all kinds of cooking method to prepare top quality food including deep-frying, pan-frying, broiling, baking, boiling, grilling, sautéing, steaming and other methods
• Operate all kinds of commercial and non-commercial kitchen equipment such as stoves, ovens, steamers, grills, broilers and other equipment

Requirements

• Successful candidate MUST obtain a 80% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System)
• Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)
• Minimum 3 years’ experience in the hospitality / food service industry
• Minimum 1 year prior experience as a Sous Chef in hotels, resorts, restaurants and/or camps, with the cooking competency and knowledge of international and domestic cuisines
• Must have an excellent practical and theoretical background in all areas of the kitchen i.e: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;
• FoodSafe Level I is minimum. SafeCheck advanced food safety certification or HACCP certification is an asset.

Benefits

• Travel time is paid.
• Extended health and dental benefits that are fully covered.
• Enjoy excellent work-life balance with a 20 days on/10 days off rotation.

Training + Development

Interview process

Visa Sponsorship

Security clearance