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Location
Ottawa, ON
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Work location
On site
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Salary$20.50 to $26.24HOUR hourly
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Terms of employment
Seasonal employment
- Starts as early as 2027-09-13
- vacancies
1 vacancy
- Source
WhoPlusYou
#626198501
JOB DESCRIPTION: Reporting to the Executive Chef, Executive Sous-Chef, Sous-Chefs and Chef de Parties; responsibilities and essential job functions include but are not limited to the following: Oversee and support 2nd Cooks and Prep Cooks in synchronizing food preparation tasks. Read and follow recipes ? prepare and cook hot and cold food items Ensure there is sufficiently prepared food quantities to guarantee the banquets run as smoothly and efficiently as possible. Support the Chef de Partie in their planning role and support the culinary team in the absence of Chef de Partie. Prepare and plate final food products ensuring an attractive presentation is achieved. Ensure all food orders are completed in an efficient manner. Maintain a strong working knowledge of culinary trends and use them where appropriate. Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are always adhered to. Ensure cleanliness and high sanitation standards are always maintained. Organize and maintain stock rooms and walk-in refrigerators. At the end of the shift return all food items to designated storage areas - cover and date all perishable items. Works with minimal supervision. Support 2nd Cooks and Prep Cooks on all aspects of the role, helping to enhance their cooking skills. Understand and ensure HACCP guidelines are strictly followed. ESSENTIAL FUNCTIONS: Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections. Ability to constantly handle, lift, and operate kitchen equipment. Ability to constantly discern food quality and palatability. Ability to constantly identify and rectify hazardous situations in the workplace. Ability to constantly communicate, verbally and in writing, with clients, component management, ARAMARK staff, and vendors. Ability to frequently handle objects weighing 50 lbs or less. Ability to frequently withstand high and low room temperatures and handle hot equipment. 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 and always remaining calm and courteous. Ability to constantly work irregular hours, nights, and weekends. QUALIFICATION: Diploma or Degree from an approved Culinary Training Facility. Interprovincial Red Seal, Journeyman?s Papers or international equivalent required. Previous experience in the Culinary field required, and large volume production an asset. Strong interpersonal and problem-solving abilities. Highly responsible & reliable. Working knowledge of Cook, Chill Retherm cooking process. Food Handlers Certification. Completed satisfactory Criminal Background Check before first day of employment. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).