Culinary Team Member

2 weeks ago

Hamilton, Ontario, Canada Turtle Jack's Full time
About Turtle Jack's

Turtle Jack's is a leading provider of casual dining experiences, offering a unique blend of fresh, homemade food and exceptional service.

Job Summary

We are seeking a skilled and enthusiastic Prep Cook to join our culinary team at Turtle Jack's Muskoka Grill. As a Prep Cook, you will play a vital role in preparing and presenting high-quality food items to our guests.

Key Responsibilities
  • Food Preparation: Prepare and present fresh, homemade food items with precision and passion, adhering to standardized recipes and portion sizes.
  • Quality Control: Ensure the quality of food prepared and served, maintaining high standards of presentation and taste.
  • Kitchen Maintenance: Keep work areas, utensils, and kitchen equipment clean and sanitized, maintaining a safe and healthy environment.
  • Prep and Service: Complete prep lists to ensure products are available for service, and perform opening and closing duties as instructed.
  • Health and Safety: Follow safe operating and handling procedures at all times, adhering to all Health & Safety policies and procedures.
  • Waste Control: Control waste and spoilage, minimizing food waste and maintaining a clean and efficient kitchen.
Requirements
  • Work Ethic: Demonstrate an excellent work ethic and positive attitude, with a strong commitment to teamwork and customer satisfaction.
  • Flexibility: Be flexible to work days, nights, and weekends, with a willingness to adapt to changing kitchen demands.
  • Experience: Experience in food preparation and service is an asset, but not required. A Food Handlers Certificate is preferred.
About the Role

This is an exciting opportunity to join a dynamic and growing company, with a focus on providing exceptional customer experiences and promoting a positive work environment.

Turtle Jack's offers a competitive compensation package, opportunities for professional development, and a fun and supportive team environment.

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