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About the Role

Ensure high-quality, hot food is prepared quickly, accurately, and consistently while maintaining cleanliness. Balance speed and quality control for optimal customer experience. Maintain a calm demeanor, prioritize tasks, and build items with precision. Responsibilities include stocking the station, following food safety protocols, maintaining a clean work area, knowing menu items and kitchen layout, and performing kitchen opening and closing procedures.

Responsibilities

Communicate clearly and concisely with coworkers and management.
Cook, bake, fry, and prepare food items according to menu recipes and customer specifications.
Complete daily prep list for your section, following recipe specifications, ensuring product freshness, and reducing kitchen waste.
Maintain a sense of urgency to keep the station clean, stocked, and ready for business.
Set up and tear down your station.
Maintain a clean and tidy food preparation station.
Pay close attention to special dietary requests or modifications.
Follow recipe specifications and packaging instructions for menu items.
Prepare items in order of priority, as directed by the PIVOT.
Handle a knife correctly and confidently.
Handle, prepare, and serve a variety of food items common in a commercial setting, including meats, dairy, fruits, vegetables, nuts, seeds, dressings, oils, and common allergens.
Properly use commercial restaurant equipment and utensils.
Work with hot surfaces, products, and equipment.
Abide by the FIFO (First In, First Out) principle.
Abide by WHMIS principles.
Read expiration dates on food.
Apply food safety protocols.
Consistently audit your station and all food products for quality control.
Adapt to dish/prep duties when there are no customers.
Sweep the line and change garbage consistently throughout the day.
Perform nightly mopping and scrubbing of floors.
Assist in the dish area as required.
Perform duties as assigned by management.
Provide supervision and support to part-time student employees.

Requirements

Minimum of 1 year experience in a commercial kitchen setting.
Not your first job in a restaurant setting.

Skills

Knife handling
Commercial restaurant equipment operation
Food safety protocols
Communication
Prioritization
Quality control
Cleanliness and sanitation
Food preparation
Waste reduction
Attention to detail
WHMIS principles
FIFO principle

Work Type

Full-time
Varied schedule and shifts (8am - 10:30 PM, Mon - Fri)
Availability for late night and weekend events/caterings
Seasonal (heavier hours Sept-April, lighter May-Aug)
35-44 hours weekly during school year
30-35 hours per week during summer season

Experience Level

Minimum 1 year in a commercial kitchen
Preferably 2 years in a commercial kitchen

Benefits

Dental care
Extended health care
Wellness benefit
RRSP matching
Paid time off
Vision care
Discounted or free food

About the Company

Operates The Wave restaurant.
Seasonal business, busy from September to April 30.
Closes for two weeks during winter holidays.
Operates lunch hours (11am - 2pm) from May to August.
September is a critical month, relying heavily on full-time cooks.