Reporting to: Gary Mills, Executive Chef Quality Hotel & Suites
Objective:
To ensure patrons receive the highest quality of service.
Responsibilities:
- Prepare and cook meals for restaurant guests
- Prepare food for banquets and assist with serving and presentation
- Clean coolers
- Rotate food
- Maintain a clean work area
- Assist co-workers as necessary
- Other duties as required
Preferred Qualifications:
- Must have completed at least first year cook’s training or have equivalent work experience
- Previous experience would be an asset but not essential
- Must be organized, efficient and able to work in a quick pace environment Must have excellent oral communication skills
- Must have strong personal hygiene disciplines