Owner Operator Jobs

About The Position

Requirements

• Culinary education and training.
• 2-3 years of culinary experience in food service or hospitality industry.
• Exposure to heat, steam, cold, smoke.
• Ability to lift and carry a weight of approximately 40 pounds.
• Demonstrated knowledge of guest service and a genuine desire to exceed guest expectations.
• Availability to work flexible shifts including weekends and holidays.

Nice To Haves

• Red Seal Certificate an asset.
• Food Handlers Certification an asset.
• Detail-oriented and works with a high degree of accuracy.
• Ability to multi-task in a fast-paced environment.
• Works well as part of a team.

Responsibilities

• Report to work well groomed, in uniform, and at all times practice good personal hygiene.
• Maintain a positive and professional attitude toward associates and guests.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.
• Organize, prepare and maintain mise en place.
• Serve menu items as per the standards, plating presentation and garnish.
• Prepare meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming.
• Portion food products prior to cooking per standard portion size and recipe specification.
• Assist with cutting, precooking and marinating during off peak periods.
• Constantly use safe and hygienic food handling practices.
• Ensure all storage areas are tidy and all products are stored appropriately.
• Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the health and safety program.
• Additional duties as assigned by Executive Chef.