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Job Description Summary of Position:To prepare food consistent with the Inn on the Lake’s standards of presentation and consistency using menu recipes. All applicants should be interested in a career in cooking. Must have experience in fine dining and hotel settings. Work Schedule:Work irregular hours (evenings, days, weekdays, weekends) Benefits: Gratuities, Medical benefits, Dental benefits, Group insurance benefits, Life insurance benefits, Vision care benefits Credentials:Cook Trade Certification or equivalent experience, Food Safe Certificate, Workplace Hazardous Materials Information System (WHMIS) Certificate Experience & Skills: •Display a team player attitude •Possess good interpersonal skills •Possess excellent written and verbal communication skills•Can follow oral & written instructions applying to policies and procedures •Multi- tasked, Quick learner and attention to detail •Capable of working with or without Supervision •Has a pleasant & outgoing attitude and enjoys working with the public •Own transportation to & from work. Primary Duties: •Prepare Food Items •Able to cut, slice, chop, and peel •Assemble all food items for large groups/meetings/functions •Possess a keen working knowledge of grills, fryers, steamers, hoods, stoves, reach-ins and ovens. •Possess the knowledge of the operation, maintenance and cleaning of grills, fryers, steamers, hoods, stoves, reach–ins and ovens. •Familiarity with all menu items including pronunciation, ingredients and method of preparation using the recipes, products, portions and techniques set forth. •Maintains open communications with staff on a daily basis; especially newer staff members. •Provides input where appropriate with ideas and suggestions •Ability to process server guest checks order correctly and efficiently using guidelines. •Prepare food to quality and presentation standards Work at speed under duress in an organized manner •Unload, store and recover all products from deliveries or storage areas •Portion and waste control •Perform other tasks as deemed necessary by the Chef, or Sous Chef •Perform Opening and closing duties while maintaining a sanitary work area •Comply with all policies, procedures and regulations •Ensure safety, sanitation and cleanliness at all times •Treat all company property with care and respect •Responsible for clean up of kitchen prep area •Responsible for properly using Serve Safe food handling techniques. Must have own transportation as public transit is 1 km away. Located at 3009 Hwy 2 Fall River NS B2T 1J5 snelsonatinnonthelake.com Job Types: Full-time, Permanent Salary: $17 to $19 per hour | ||||||||||||||||||||||||||
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