Key Responsibilities:

1. Ensures the highest quality of food is served to our guests at all times

2. Follows department recipe and presentation specifications, ensure that recipes are being executed to the appropriate

portion size, quality and quantity.

3. Support, maintains and fosters a collaborative working environment

4. Actively participates in shift communication meetings

5. Has knowledge of Dietary Allergens and Religious Dietary restrictions and Policies.

6. Understands and complies with the Allergy Policy

7. Cooking line/ Buffet or area of responsibility stocked and ready for service at all times

8. Understands and follows all opening and closing checklists, to communicate any anomalies to CDP/Sous Chef

9. Must successfully pass WHMIS, Culinary Standards, Equipment Operation/Maintenance and Health and Safety tests on a

yearly basis as well as all other assigned training modules to be completed by the appropriate due date in halogen or as

assigned

10. Follows all opening and closing checklists, communicates to CDP/Sous Chef

11. Ensures all C.R.E.W. in their areas are trained to and follow standards and if there are not, reports to Sous Chef

12. Abides by Health and Safety rules and regulations. R

13. Understands and complies with all company and departmental rules, regulations, policies and procedures.

14. Maintains a high level of sanitation and safety by following culinary cleaning standards.

15. Works in a safe manner at all times

16. Ensures all food products are labeled and dated with best before dates at all times

17. Ensures all food is properly rotated and stored at all times, ensuring all waste is controlled within their areas. Responsible

18. Contributes to standard recipes and menu specifications and follows them

19. Ensures menu items are properly labeled at all times on the buffets

20. Keep work areas clean and free of safety hazards, debris and litter.

21. Perform all job duties in a safe and responsible manner.

22. Adhere to departmental quality standards.

23. Perform other related and compatible duties as assigned.





Skills, Knowledge and Abilities Required:

Must have the skill and ability to perform all tasks and stations within their assigned areas and can demonstrate the skills

to train Second, Third Cook and Culinary Apprentices.

Practice Personal Hygiene at all times

Advanced Knowledge of Soup and Sauce Production

Advanced ability of Boning, fileting

Ability to read and interpret All recipes and standards

Ensure adequate par levels in all areas are maintained Report any equipment deficiencies are reported immediately to a

sous chef, ensure all employees are working in a safe manner at all times

Ensures food temperatures are taken and logged daily at the appropriate time when working buffets, ensures food is

maintained within food safe zones at all times within all other areas of responsibility

Is required to effectively communicate issues and concerns to Sous Chef and /or CDP

Is required to keep abreast of what is happening in the department by pre shift boards, posted memos, Smoke Signals, Bus

Schedule and be aid in communicating these to the team

Completes all tasks, duties, and assignments within specified timelines.

All other duties as assigned

Experience, Training, Certification and Education (demonstrating requirements):

Must have Red Seal designation of Cook or International Equivalency

Minimum 3 years Culinary Experience in progressive roles

Advanced Food Preparation

Ability to teach Advanced food preparation

Advanced knowledge of butchery, fish cutting, baking, pastry and production

Advanced knowledge of all cooking methods such as roasting, stewing etc

Must have a Passion for Food

WHMIS

Play Smart 1 Training

Data Governance Basic Training

Working Conditions/Physical Requirements:

1. You are required to wear safety shoes or boots

2. This position is physically demanding. The position requires: a. on your feet for a full 8-hour shift.

b. You will be required to lift up to 50lb of product repeatedly throughout a full 8 hour shift. c. Working in a hot (105F) or cold (34F) setting

Pay: From $24.51 per hour

Expected hours: 40.0 per week

Work Location: In person

📌 First Cook (Orillia)
🏢 Express Employment Professionals
📍 Orillia