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Responsibilities

Reporting to the Chef de Partie, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Assist in the preparation and service of all food items for a la carte and or buffet menus according to hotel recipes and standards
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Have full knowledge of all menu items, daily features and promotions
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Qualifications

• Previous experience in the culinary field an asset
• Journeyman’s papers or international equivalent an asset
• Diploma Certification in a Culinary discipline an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling
• Occasional ascending or descending ladders, stairs and ramps

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