Line Cook/prep Cook

7 days ago

Toronto, Ontario, Canada Old Mill Toronto Hospitality Inc. Full time

OMT Hospitality Inc., o/a Old Mill Toronto holds a 200-seat fine dining Restaurant, Tea Garden, Wedding Chapel and 16 distinctly decorated meeting and banquet rooms for 8 to 800 guests with over 20,000 square feet of space to host the events.


Old Mill is conveniently located 2 minutes from the Old Mill Subway Station (on the Bloor line), 15 minutes from downtown Toronto as well as Pearson International Airport.


Old Mill Toronto prides itself on its professionalism, responsiveness, and dedication to making every event it hosts memorable for its customers and guests alike.


Our goal at Old Mill Toronto is to provide a high standard of guest satisfaction through superb cuisine and a very high standard of efficient and courteous service.

.Preparing and producing proteins, seafood, sauces, soups, stocks vegetable and pastas etc.

  • Being well versed in all Food preparation methods i.e. grilling, roasting, frying, baking, braising and sauteing.
  • Preparing recipe conversions when required.
  • Maintaining a high standard of safe food handling, hygiene and sanitation practices in accordance to the standards
  • Assisting in the training of new kitchen employees as required.
  • Seasoning and cooking food according to recipes and standards.
  • Weighing, measuring and mixing ingredients according to recipes and standards.
  • Deciphering preparation needs on all prospectus relating to assigned kitchen stations.
  • Cooking food to prescribed minimum internal temperature as per Health Board Regulations.
  • Following all Safety Standards set out by OMT and Health Board.
  • Portioning, arranging, and garnishing food, and serve food to servers.
  • Regulate temperature of ovens, broilers, grills, and roasters.
  • Washing, peeling, cutting, and seed fruits and vegetables to prepare them for consumption.
  • Carving and trimming meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Maintaining a clean, organized and safe work environment throughout the entire kitchen.
  • Preparing and cocoordinating all shift meals and staff meals.
  • Preparing food in accordance established presentation, portion and recipe standards.
  • Knowledge of station set up
- ensures levels are adequate based on volume of business.

  • Cleaning all areas of the kitchen and sanitizing areas where applicable.
  • Ensuring proper storage and rotation of food products using the FirstinFirstout method.
  • Covering, dating and neatly storing all current and leftover products that are reusable.
  • Organizing fridges, freezers and storeroom daily
  • Preparing and producing proteins, seafood, sauces, soups, stocks vegetable and pastas etc., for the Dining Room and Banquets.
  • Being well versed in all Food preparation methods i.e. grilling, roasting, frying, baking, braising and sautéing.
  • Preparing recipe conversions when required.
  • Maintaining a high standard of safe food handling, hygiene and sanitation practices in accordance to the standards

KEY RESPONSIBILITES

  • Assisting in the training of new kitchen employees as required.
  • Seasoning and cooking food according to recipes and standards.
  • Weighing, measuring and mixing ingredients according to recipes and standards.
  • Deciphering preparation needs on all prospectus relating to assigned kitchen stations.
  • Cooking food to prescribed minimum internal temperature as per Health Board Regulations.
  • Following all Safety Standards set out by OMT and Health Board.
  • Portioning, arranging, and garnishing food, and serve food to servers.
  • Regulate temperature of ovens, broilers, grills, and roasters.
  • Washing, peeling, cutting, and seed fruits and vegetables to prepare them for consumption.
  • Carving and trimming meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Using the proper techniques to prepare all manners of seafood.
  • Using the proper techniques to prepare all starches and farinaceous products
  • Maintaining a clean, organized and safe work environment throughout the entire kitchen.
  • Preparing and coordinating all shift meals and staff meals.
  • Utilizing ingredients to minimize waste and spoilage
  • Preparing food in accordance established presentation, portion and recipe standards.
  • Knowledge of station set up
- ensures levels are adequate based on volume of business.

  • Willing to fill in any position in the kitchen as required.
  • Knowledge of menu items, ingredients and methods of preparation.
  • Cleaning all areas of the kitchen and sanitizing areas where applicable.
  • Ensuring proper storage and rotation of food products using the FirstinFirstout method.
  • Covering, dating and neatly storing all current and leftover products that are reusable.
  • Organizing fridges, freezers and storeroom daily
along with recording temperatures of fridges, freezers temperatures when required to do so.

  • Filling in role of General Cook 1 or 3 when required.
  • Attending daily pre shift meetings when required.
  • Filling in role of General Cook 1 o

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