Commis 1 (kitchen)

THE ORGANIZATION:

At Events East Group, we proudly manage and operate the Halifax Convention Centre, Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether we're attracting large delegations or hosting an elite group of athletes for an international competition, we are a catalyst for new opportunities and connections between Nova Scotia and the world.

Designed to meet the needs of multiple events, Nova Scotia's Halifax Convention Centre offers over 120,000 square feet of flexible event space in the heart of downtown. The Halifax Convention Centre is part of the Nova Centre, a million-square-foot, mixed-use development that includes a hotel, office towers, and retail space. It is the largest integrated development project in the province's history.

THE POSITION:

The Halifax Convention Centre managed by Events East Group is now inviting applications for the position of Commis 1 (kitchen) with our culinary team.

Reporting to the Department Chef, the Commis 1 (kitchen) is responsible for preparing, assisting, and cooking complete meals or individual dishes as a part of banquet meals and catered events. A Commis 1 is a kitchen professional who has sufficient experience and knowledge to work partially unsupervised. The Commis 1 will show competency with knife skills, current cooking methods, and safe food handling. This position will operate in a fast-paced environment with many activities happening throughout the workspace. Due to the nature of the role being in an event-based industry, the scheduling for this position is expected to be variable shiftwork. This position will operate in the Halifax Convention Centre.

THE DUTIES AND RESPONSIBILITIES:

Values:

• Adhere to all Events East Group policies, procedures, and guidelines.
• Cultivate positive relationships across the organization and with guests.
• Support and participate fully in all training and development initiatives

Service Excellence:

• Prepare all food products on time to the highest level of quality and presentation according to event reports.
• Respond to all client needs with a pleasant demeanor and communicate any client needs or changes to the direct supervisor promptly.
• Work with all colleagues in a respectful, professional manner to fully meet the guests' expectations.

Operations:

• Prepare, assist, and cook complete meals or individual dishes as a part of banquet meals and catered events.
• Follow all recipes, methods, and instructions from the Department Chef.
• Adhere to deadlines given by Department Chef for food preparation.
• Maintain an organized and efficient flow of production, while adjusting to changes in forecasts and menus.
• Set up, attend to, and help service buffets and food stations.
• Use knives and equipment properly. This includes the safe use of knives, appropriate knife selection, and knife sharpening.
• Other duties as required.

Administration:

• Keep an up-to-date understanding of recipes, methods of production, and presentation standards for all menu items.
• Provide any feedback from guests to the Department Chef.
• Report any operational concerns to the Department Chef as they arise.

Physical Resource Management:

• Support efforts to manage food product inventories by rotating products as directed, adjusting and reporting on storage room temperatures, and following food storage procedures.
• Safely transport and store food, equipment, and tools by lifting, carrying, pushing, and pulling food, product, and containers.
• Treat kitchen equipment respectfully according to job procedures and operational standards.
• Report any required repairs to the Department Chef(s) for follow-up.

Training & Development:

• Rotate into different areas of the kitchen to support personal training and development, as per business need.
• Support adoption of new equipment, procedures and technical skills as they are introduced to the department.

Health & Safety:

• Adhere to all health, safety, and food safety guidelines and procedures.
• Report all safety hazards, near misses, and incidents to the direct supervisor as soon as is reasonably possible. Take action to correct the safety hazard if possible and reasonable.
• Follow all departmental standards and guidelines, job procedures, and equipment operation protocols to continuously ensure the safety of oneself, team members, and clients.
• Wear, use, and ensure the appropriate use of Personal Protective Equipment (PPE) as required, report any issues or violations within the team or onsite to the Department Chef.
• Report any damaged PPE to the direct supervisor, promptly.

THE PERKS AND BENEFITS:

• Uniforms and PPE provided as per the UNIFOR Local 4005 Collective Agreement
• Employee and Family Assistance Program (EFAP) available through Telus Health
  • Discounts
  • Free counselling services
  • Resources available for personal life needs
• Health Plan available upon completion of probationary period
• Participation in a Capital Accumulation Plan as per the UNIFOR Local 4005 Collective Agreement
• 13 paid holidays or holiday pay as per the UNIFOR Local 4005 Collective Agreement
• Paid bereavement leave
• Discounted transit bus pass through SmartTrip
• Discounted gym membership at Goodlife Fitness

THE PROFESSIONAL REQUIREMENTS:

Pre-Requisites:

• Clean safety record and satisfactory attendance record.
• Successfully meets performance standards of previous role.

Education and Experience:

• Culinary Arts training through a recognized interprovincial agency or international equivalence.
  • Interprovincial Red Seal (culinary) is considered a strong asset.
• 3+ years' experience in high-volume culinary production.
  • Competencies in fine dining and world cuisine experience are considered an asset.

Physical Demands:

• Must be available to work varying shifts, including mornings, days, evenings, weekends, holidays, and occasionally 'on call' as required.
  • Shifts can be up to 12 hours in length.
• Throughout the shift, the ability to meet the following physical demands is required:
  • Stand, walk, and climb occasionally to continually on various flooring and step types.
  • Bend, squat, crouch, and twist frequently to continually.
  • Reach overhead, forward, and to the side frequently to continually.
  • Lift above the shoulder, to the shoulder, and to the waist 5-45lbs minimally to continually.
  • Carry 15-45lbs minimally to frequently.
  • Push and pull 20-60lbs minimally too frequently.
• This work environment has the following physical conditions:
  • Hot and cold temperatures
  • Moisture accumulated in the air and on surfaces
  • Frequent noise from various locations
  • Concrete floors

Events East is committed to a workforce that is free of discrimination, values diversity and is representative, at all job levels, of the people we serve. We encourage applications from qualified African Nova Scotians, racially visible persons, women in non-traditional positions, persons with disabilities, Indigenous persons, and persons from the 2SLGBTQIA+ community. We encourage applicants to self-identify.

During the recruitment process, applicants have the right to request an accommodation. Any applicant invited to participate in testing or an interview and who requires an accommodation should discuss their needs, in confidence, with the Recruiter when selected.

TO APPLY: Apply via Career Beacon.

APPLICATION DEADLINE: Applications will be reviewed as they are received until the position is filled.

This is a bargaining unit position represented by Unifor Local 4005 Union. As such, current members of this bargaining unit will be considered before non-bargaining unit applicants.

We thank all applicants for their interest, however, only those selected for an interview will be contacted.

For further information, please visit our website at www.eventseast.com