PT Commis Chef-TIC

Great Canadian Entertainment•Leeds and the Thousand Islands, ON

17h•Onsite

About The Position

Under the general direction of the Kitchen Supervisor/Chef de Partie or Sous Chef, this position will be responsible for preparing and cooking all menu items with strict adherence to menu specifications for the buffet and restaurant outlets. This role must contribute to a safe and welcoming work environment for all employees and must demonstrate the ability to multi-task in a fast-paced environment. Above all else, this position must lead by example to create Great Experiences and Memories for all guests and colleagues.

Requirements

High School Diploma or a minimum of (1) year related work experience
Completion of Safe Food Handling course or Safe Food Handler Certificate
Strong knife handling skills
Ability to multi-task and excel in a fast-paced environment
Strong organizational, interpersonal and communication skills
Strong knowledge of food safety requirements
Ability to perform tasks effectively and safely within prescribed time limits
Maintain a positive working relationship with fellow employees and management as part of a team
Ability to successfully pass criminal record check

Nice To Haves

WHMIS training is an asset

Responsibilities

Responsible for preparing all menu items with strict adherence to menu and ingredients specifications
Ensure a high caliber of food service for guest
Ensure inventory levels are maintained
Prepare, setup, stock up and tear down buffet as instructed
Prepare salads, sandwiches, dressings, sauces, vegetables, fruits and other food items in accordance with specific recipes
Reheat soups, crock pots and gravy as required
Work co-operatively with other kitchen personnel to prepare hot and cold appetizers for the buffet and restaurant outlets
Assist Cook 1 and Cook 2 with preparing meat, seafood and raw food items in accordance with established recipes and food safety standards
Assist in preparing food items for catering and special events
Comply with food safety regulations and ensure all temperature logs are completed accurately
Control food waste and spoilage
Responsible for restocking items as required
Clean and sanitize workstation before and after food preparation
Inspect work area daily and report any hazards and/or defective equipment to the Chef de Partie immediately
Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required
Report all injuries, accidents and unusual conditions to the Chef de Partie immediately
Perform other duties as required by management