Part-time 3rd Cook -Bfd

Under the direct supervision of the Chef de Cuisine, Sous Chef, Pastry Chef, Kitchen Manager, or Manager, F&B, this position is responsible for the preparation of food items, maintaining all company standards and adhering to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

• Prepares, pre-cooks and cooks food products as directed
• Prepares m is en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production
• Cleans kitchen equipment after use according to health and safety policies and procedures
• Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas
• May serve staff meals in the staff cafeteria at some locations
• May take orders over the counter at some locations
• Counts inventory as directed
• Attends culinary meetings as required
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders: guests, ow nership and team members
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Performs other duties as assigned or directed

Education and Qualifications

• High School Diploma; Culinary education an asset
• Food Handling Certification considered an asset
• Kitchen experience
• Ability to successfully pass a criminal record check
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication

Work Environment Considerations

• Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold steam, noise, odors; lifting, carrying, pushing, pulling, stretching, bending, some exposure to fumes, smoke, c hemicals, risk of minor cuts and burns, non-traditional work hours