Know and comply with all ARAMARK and client policies and procedures regarding safety, security, and emergencies.
Abides by all food safety standards as directed by management and NPS.
Reports to lead cook and checks the preparation list.
Pulls food from the walk-in coolers, cleaning and cutting it as needed.
Maintains a stock of the necessary food for grill cook and service lines.
Relieves service line workers as needed.
Keeps work area clean and swept and cleans kitchen equipment.
Abides by and upholds overall customer service standards.
Abides by and upholds kitchen and restaurant service standards.
Performs such other related duties as may be required or directed.
Incumbent will adhere to the collective agreements in effect
Reports directly to Executive Chef and Executive Sous Chef at the beginning of each shift
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Maintain high standards of personal appearance and grooming
Comply at all times with ARAMARK standards and regulations to encourage safe and efficient operations.
Ensure a strict control of wastage and portions to achieve gross food profitability and food cost.
Adherence to sanitation and health and safety procedures and standards. Follow cut glove policy.
Follow HCCAP procedures
Communicate with Executive Chef and Sous Chef regarding all requirements, ordering, maintenance, special requests, concerns or ideas about staff or kitchen
Completion of an approved culinary management course an asset
Minimum two years of cooking experience
Previous experience in areas of the kitchen including buffets, banquets, catering and cost control would be considered an asset
Must be able to operate various knives, cutlery, gas range, char-broiler, conventional oven, Bermixer, food processor, buffalo chopper, meat slicer, vertical chopping machine, steam table, various refrigeration/freezers