Job Description

Terms of employment: Permanent, Full Time, day, evening, night, overtime Work conditions: heavy lifting (up to 30 lbs), standing for extended periods, physically demanding, fast-paced environment Languages: English Supervise cooks and other kitchen staff Instruct cooks in preparation, cooking, garnishing, and presentation of dishes Prepare innovative, modern dishes according to restaurant recipes, including preparation of fish (e.g., cod, halibut, tuna, crab, shrimp, octopus, oyster, and scallops) and meats such as beef, duck, lamb, pork, and chicken Prepare and present dishes according to head chef's requirements Prepare dishes for customers with food allergies or intolerances Plan seasonal menus and daily specials Ensure consistent food quality and portion control Work with minimal supervision Maintain inventory and records of food, supplies and equipment Inspect kitchens and food service areas. The ideal candidate for this position will have 3+ years of experience working as a station chef for Garde Manger, Grill or Fish in a fast-paced, fine dining environment. 2-3 years cooking experience in a fast-paced restaurant Culinary diploma/degree is an asset Basic understanding of professional cooking and knife handling skills Ability to take direction and work calmly and effectively under pressure. If you are interested by a position in Hospitality area, please, send us a resume thru email.