Bolete is looking to hire experienced and motivated individuals to join our family. Working under the direction of head Chef and Owner Andrew McLeod you will have the opportunity to learn classic French cooking techniques in a scratch kitchen environment, using locally sourced, seasonal ingredients. This position is an excellent opportunity for chefs to learn and grow. With room for growth, this role opens the door to our Sous Chef position. Bolete has fostered growth amongst young chefs for almost 10 years, many departing for exciting opportunities across the Niagara region, Canada, and globally. Numerous teammates now hold roles as executive chefs at countless highly regarded restaurants. If you’re looking to develop your career, this is the place to start! If you are a dedicated, culinary career driven individual, then read on...
Job responsibilities
- Ensure daily operations run smoothly under the direction of our Chef and Sous Chef
- Maintain food storage & handling procedures
- Assist with ordering
- Maintain food quality, cooking temperatures, product cooling and labeling
- Execute preparation of meats/poultry/game/fish, vegetables,
and fruits
- Uphold a clean, safe, sanitary and organized workstation
- Have a positive attitude, the ability to work as a team, and the ability to work under pressure
- Have experience working in a similar scratch kitchen environment
- Assist with new menu ideation, experimentation and building
- Ensure company and kitchen standards of quality are always met while maintaining professional and respectful workplace
Benefits
- Discounted or free food
- Company events
- Opportunities for career growth
Experience
- Culinary: 2 years (required)
- Culinary: 2 years (preferred)