Culinary Team Member

2 months ago

Coquitlam, British Columbia, Canada Great Canadian Entertainment Full time

Job Summary

This role reports to the Sous Chef or Executive Sous Chef and is responsible for the execution of menu item production, adhering to company standards, and ensuring a safe and welcoming work environment for all team members. The successful candidate will be a motivated and team-oriented individual who is committed to delivering exceptional results.

Key Responsibilities

  • Prepare, pre-cook, cook, and present menu items in a timely and efficient manner, adhering to standardized recipes and quality standards.
  • Prepare mise en place, including food, garnishes, sauces, dishes, cutlery, and other products, to support high-volume production.
  • Clean kitchen equipment and maintain a clean and organized workspace, adhering to health and safety policies and procedures.
  • Receive and store stock, labeling and dating items as required, and rotating stock to ensure freshness and quality.
  • Assist with month-end inventories and attend culinary meetings as required.
  • Liaise and communicate effectively with operational departments to ensure seamless service delivery.
  • Develop and maintain strong working relationships with guests, ownership, and team members to ensure exceptional customer service.
  • Ensure compliance with licensing laws, health and safety regulations, and other statutory requirements.
  • Perform other duties as assigned or directed by management.

Requirements

  • High School Diploma; Culinary education an asset.
  • Minimum 2 years of culinary experience, with wok experience and Asian cuisine cooking experience considered an asset.
  • Red Seal certification through ITA or current enrollment in the program an asset.
  • Food Safety Certification.
  • Ability to successfully obtain a Criminal Record Check.
  • Ability to exceed internal and external customer expectations through timely, effective, and service-oriented communication.

Work Environment Considerations

  • Regular kitchen environment, with standing and walking for long periods of time, and non-traditional work hours.

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