Culinary Team Lead
3 weeks ago
As a key member of the National Arts Centre's culinary team, the First Cook is accountable for the preparation and line service of our restaurant, banquets, and other catering services provided by the NAC Kitchen. This position reports to the Executive Sous Chef and requires a high level of organization and leadership skills.
Requirements
- Completion of a recognized culinary diploma;
- Red Seal certification would be an asset;
- Extensive knowledge of food preparation, including a minimum of three (3) years of experience in a similar position;
- Comprehension of, and ability to produce detailed task lists and to catalogue food items ready for service;
- Proven ability to delegate work to a team of four (4) or more individuals;
- Physical work will be required;
- Must be able to lift up to 30 to 50 lbs on a regular basis;
- Must be able to push/pull carts weighing up to 100lbs;
- Must be able to stand & exert well-paced mobility for up to 12 hours;
- Available to work an irregular work schedule;
- Creative and energetic;
- Ability to work under pressure and remain calm in a very busy environment;
- Ability to communicate orally in both official languages would be an asset;
- A past record of satisfactory attendance and punctuality is a requirement.
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