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Executive Chef Assistant
2 months ago
Job Summary:
We are seeking a highly skilled and experienced General Cook 2 to join our culinary team at Silver Hotel Group. As a key member of our kitchen team, you will be responsible for the preparation and production of all menu items, ensuring high-quality dishes are delivered to our guests.
Key Responsibilities:- Assist in the preparation and production of all menu items, adhering to our high standards of quality and presentation.
- Participate in the organization and execution of daily BEOs, ensuring timely and efficient production.
- Provide quality control and timely production for all required menu items and products.
- Responsible for basic mise en place, preparation, cooking, quality, quantity, presentation, and fast service of all items, including sauces, vegetables, and farinaceous products.
- Familiar with the operation of all kitchen equipment.
- Ensure production standards are met, and continually check for food quality, flavor, and plating to ensure guest satisfaction.
- Knowledge of preparation, roasting, grilling, poaching, and frying of meat, poultry, fish, and vegetable products. Able to prepare soups and stocks as per specifications.
- Prepare dishes for guests with food allergies or intolerances, or special requests.
- Exercise food cost controls by reducing wastage.
- Consult daily with the Chef concerning menus, specials, Banquets, special events, and quantities to be produced and served, reports of any big quantities left over.
- Able to prepare and cook full-course meals, individual dishes, and other food items independently or as part of a team.
- Ensure that timely, high-quality service is achieved, and prep levels are met and ready for the next service.
- Assist with ensuring that fridges are organized, product is rotated, storerooms are cleaned, and the dish area is organized.
- May assist with training new team members as requested.
- Sets an example to fellow team members in terms of job competence, organization, knowledge, and professionalism.
- Identify and communicates any problems or areas of concern that arise and immediately reports them to the Chef or Sous Chef.
- Ensures the cleanliness and functioning of the kitchen working areas, including equipment and utensils. Ensure quality and consistency of food, and attractive plating while limiting waste.
- Knowledge of specialized cooking equipment and food safety practices, safely prepare dishes for customers with food allergies or intolerances.
- Experience in high-volume prep.
- Flexibility in working different areas of a hospitality kitchen; banquet functions, prep, line cook, fine dining, pastry, hot and cold sides.
- Respond to all guest inquiries, requests, and concerns ensuring 100% guest satisfaction. Maintain a friendly, professional, and productive working relationship with co-workers and management from all departments.
- Understand and apply all hotel safety and security procedures as required to maintain a secure and safe work environment for associated and guests.
- Understand and comply with all health and safety rules, regulations, and laws. Report unsafe acts or hazardous conditions, report all workplace incidents/accidents or near misses.
- Ensures all Personal Protective Equipment is worn as required.
- Attend and participate in all staff meetings.
- Cooperate with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction;
- Perform any other duties as assigned by the Manager.
- Hotel and Hospitality Kitchen environment.
- Work varying shifts (morning, afternoon, evening, weekends, and holidays).
- Working in a busy hotel kitchen environment.
- Prolonged periods of standing and/or walking during peak operation periods.
- Moderate to heavy level of physical effort.
- A fast-paced and ever-evolving industry with high demands to perform.
- Frequent use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
- High level of sensory attention: sight and hearing.
- Manual dexterity required to use kitchen equipment.
- Interacts and communicates with hotel teams and public.
- Physical demands include, but are not limited to, walking, standing, reaching, pulling, pushing, and lifting up to 40 lbs. frequently.
- Must be able to move, lift, carry, and place objects weighing less than or equal to 30 lbs without assistance, and in excess of 30 lbs with assistance.
- Stand, or walk for prolonged periods across an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
- High level of sensory attention; sight and hearing.
- Interacts and communicates with hotel teams and public.
- Wears a uniform and able to represent a defined and high grooming standard.
- 3-5 years of kitchen/catering experience, hotel environment preferred.
- Completion of post-secondary culinary program preferred.
- Excellent communication skills.
- Passion for creating exceptional guest experiences.
- Must be detail-oriented with the ability to prioritize, organize, and multi-task.
- Proven time management skills and ability to work under pressure.
- Thrives in a fast-paced environment-maintaining composure and objectivity with guests and team members.
- Available to work nights, weekends, and/or holidays as required.
- Must be legally authorized to work in Canada.
- Current Food Safe Certification.
$19.09 / hour