Executive Chef

4 days ago

The Blue Mountains, Ontario, Canada Tholos Restaurant Inc Full time
Company Overview

Tholos Restaurant Inc is a dynamic and fast-paced restaurant that prides itself on serving high-quality Greek and Mediterranean cuisine. As a leading establishment in the industry, we are committed to providing our customers with an exceptional dining experience.

Salary

The estimated salary for this role is $45,000-$60,000 per year, depending on experience. This competitive compensation package reflects the importance of this position within our team.

Job Description

We are seeking an experienced Line Cook to join our kitchen team. The ideal candidate will possess a strong passion for cooking and be able to work well under pressure in a fast-paced environment. Key responsibilities include preparing and cooking complete meals or individual dishes and foods, preparing dishes for customers with food allergies or intolerances, ordering supplies and equipment, maintaining inventory and records of food, supplies and equipment, and cleaning the kitchen and work areas.

Required Skills and Qualifications

To be successful in this role, you will need to have:

  • A secondary (high) school graduation certificate;
  • At least 1 year to less than 2 years of experience in a similar role;
  • Excellent attention to detail and ability to multitask;
  • Strong communication and teamwork skills;
  • A valid driver's license and reliable transportation (or access to public transportation).
Benefits

We offer a comprehensive benefits package, including a healthcare plan, permanent work status, and up to 40 hours of work per week. Our employees also enjoy a dynamic and supportive work environment, opportunities for career growth and development, and a fun and rewarding work culture.

Others

Our restaurant is located in a convenient area, with public transportation available nearby. If you are a motivated and passionate cook who is looking for a new challenge, we encourage you to apply for this exciting opportunity.

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