Vacancy expired!
Duties & Responsibilities:
Responsible for the preparation of all meals, including the food quality and its presentation. Preparations include all prep work leading up to meal service and other events. This includes all necessary cooking day-of and during events.
Comply with all safety and sanitation standards and regulations.
Maintain cost controls and overall profitability.
Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Corporate Chef.
Compliant with federal, provincial, local and company health, safety, sanitation and alcohol awareness standards.
Maintain of sanitary food preparation and storage areas at all times in accordance with provincial requirements and codes.
Ensure kitchen operations are managed with the highest standards and the quality of produce is consistently delivered.
Daily and weekly purchasing.
Maintain strict health and safety and food hygiene standards.
Maintain all standards, handbook guidelines, and other policies.
Familiarity with regional recipes, ingredients, and the appropriate equipment.
Maintain quality and proper rotation of products.
Clean and care for kitchen equipment.
Cook food to specs .
Responsible for labeling.
Other duties as assigned.
Minimum Qualifications:
A customer/guest focus
Maintain quality
Teamwork
Thoroughness
Effective time management
Ability to work under pressure
Good attendance, grooming standards, and a good understanding of café standards
Innovative
Detail-oriented
Able to multi-task
Good oral communication and interpersonal relationship skills
Deep understanding and love of Persian cuisine such as kabobs, specialty vegetarian dishes, rice, stews, salads, snacks, and desserts, and the ingredients necessary to produce traditional Persian cuisine.
Valid Food Handlers Card or Serv Safe Certification required.
Ability to read and communicate in English.
Knowledge of MSDS.
Education:
High school diploma or GED. Valid Food Handlers Card or Serv Safe Certification required.
Physical requirements/Work Environment
This position operates in a kitchen environment. This individual in this position routinely uses stoves, ovens, grills, machines, and knives. Frequent exposure to hot water, potentially slippery floors, hot stoves and fire. Must possess the ability to physically handle knives, pots and other display items as well as grasp, lift and carry/transport up to 50 pounds to every area of the kitchen. Occasionally required to sit; climb or balance; and stoop or kneel. The individual must frequently lift and/or move objects up to 30 lbs. and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally required to sit; climb or balance; and stoop or kneel. The employee must frequently lift and/or move objects up to 30 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
The physical demands of the position described herein are essential functions of the job and employees must be able to successfully perform these tasks for extended periods. Reasonable accommodations may be made for those individuals with real or perceived disabilities to perform the essential functions of the job described.
