Commis 1 (Kitchen)

Halifax, NS
Hospitality and Food Service
Experienced
Full-time
**THE ORGANIZATION**:
At Events East Group, we proudly manage and operate the Halifax Convention Centre, Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether we're attracting large delegations or hosting an elite group of athletes for an international competition, we are a catalyst for new opportunities and connections between Nova Scotia and the world.
Designed to meet the needs of multiple events, Nova Scotia's Halifax Convention Centre, managed by Events East Group, offers over 120,000 square feet of flexible event space in the heart of downtown. The Halifax Convention Centre is part of the Nova Centre, a million-square-foot, mixed-use development that includes a hotel, office towers, and retail space. It is the largest integrated development project in the province's history.
**THE POSITION**:
Reporting to the Department Chef, the Commis 1 (kitchen) is responsible for preparing, assisting, and cooking complete meals or individual dishes as a part of banquet meals and catered events. A Commis 1 is a kitchen professional who has sufficient experience and knowledge to work partially unsupervised. The Commis 1 will show competency with knife skills, current cooking methods, and safe food handling. This position will operate in a fast-paced environment with many activities happening throughout the workspace. Due to the nature of the role being in an event-based industry, the scheduling for this position is expected to be variable shiftwork. This position will operate in the Halifax Convention Centre.
**THE DUTIES AND RESPONSIBILITIES**:
**Operations**:
Prepare all food products on time to the highest level of quality and presentation according to event reports.
Respond to all client needs with a pleasant demeanor and communicate any client needs or changes to the direct supervisor promptly.
Work with all colleagues in a respectful, professional manner to fully meet the guests' expectations.
Prepare, assist, and cook complete meals or individual dishes as a part of banquet meals and catered events.
Follow all recipes, methods, and instructions from the Department Chef.
Adhere to deadlines given by Department Chef for food preparation.
Maintain an organized and efficient flow of production, while adjusting to changes in forecasts and menus.
Set up, attend to, and help service buffets and food stations.
Use knives and equipment properly. This includes the safe use of knives, appropriate knife selection, and knife sharpening.
Keep an up-to-date understanding of recipes, methods of production, and presentation standards for all menu items.
Provide any feedback from guests to the Department Chef.
Report any operational concerns to the Department Chef as they arise.
Rotate into different areas of the kitchen to support personal training and development, as per business need.
Support adoption of new equipment, procedures and technical skills as they are introduced to the department.
Other duties as required.
**Physical Resource Management**:
Support efforts to manage food product inventories by rotating products as directed, adjusting and reporting on storage room temperatures, and following food storage procedures.
Safely transport and store food, equipment, and tools by lifting, carrying, pushing, and pulling food, product, and containers.
Treat kitchen equipment respectfully according to job procedures and operational standards.
Report any required repairs to the Department Chef(s) for follow-up.
**Health & Safety**:
Adhere to all health, safety, and food safety guidelines and procedures.
Report all safety hazards, near misses, and incidents to the direct supervisor as soon as is reasonably possible. Take action to correct the safety hazard if possible and reasonable.
Follow all departmental standards and guidelines, job procedures, and equipment operation protocols to continuously ensure the safety of oneself, team members, and clients.
Wear, use, and ensure the appropriate use of Personal Protective Equipment (PPE) as required, report any issues or violations within the team or onsite to the Department Chef.
Report any damaged PPE to the direct supervisor, promptly.
**THE PERKS AND BENEFITS**:
Uniforms and PPE provided as per the UNIFOR Local 4005 Collective Agreement
Employee and Family Assistance Program (EFAP) available through Telus Health
Discounts
Free counselling services
Resources available for personal life needs
Health Plan available upon completion of probationary period
Participation in a Capital Accumulation Plan as per the UNIFOR Local 4005 Collective Agreement
13 paid holidays or holiday pay as per the UNIFOR Local 4005 Collective Agreement
Paid bereavement leave
Discounted transit bus pass through SmartTrip
Discounted gym membership at Goodlife Fitness
**THE PROFESSIONAL REQUIREMENTS**:
**Pre-Requisites**:
Clean safety record and satisfactory a