Cook

Summary

Prepare and cook meals under the guidance of the Executive Chef, following food handling and safety regulations while contributing to department financial and service objectives. Maintain clean and organized prep and storage areas and assist with inventory tracking and ordering. Work efficiently to deliver quality service to internal and external clients in a team environment.

Responsibilities

• Prepare and cook all meals according to Executive Chef direction
• Follow food handling health and safety regulations
• Control food waste and ensure proper rotation of perishable stocks
• Work swiftly and safely to deliver client service
• Maintain prep and storage areas in a clean tidy and safe manner
• Keep records of quantities used and assist with food and supplies ordering
• Comply with all health and safety policies and requirements

Requirements

• High school diploma
• Culinary school graduate or certificate
• 3 years previous experience
• Ability to excel in a team environment
• Bilingual in English and French preferred