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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."
"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s significant to constantly challenge your knowledge and step out of your comfort zone."
Peggy Focheux Duval: Director of Learning & Development, France
23.00 Hourly Canadian Dollar (CAD) pay basis
Summary In-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency, staffing levels and department training. Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge.
At least 2 years of previous line and fine dining experience preferred.




Culinary degree or related hotel experience preferred.
Able to work most stations of the kitchen.
Master and execute intermediate cooking techniques, following recipes and presentation standards set
Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
Adapt to changes in culinary tasks dictated by kitchen requirements, industry standards, and hotel policies.
Adhere to the hotel's rules and regulations and attend training sessions as required.
Perform any other reasonable duties and responsibilities as assigned by the Executive Chef or other supervisory personnel.
This position is a fixed term contract until 30th December 2026.
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