Overview

Reporting to The Sous Chefs and Culinary Supervisor, a Prep Cook is a key member of the culinary team responsible for assisting all aspects of preparation for the premium and concessions culinary operation. The Prep Cook will assist in culinary operations, food prep and production while maintaining the high standards expected for the final product. Willingness to learn and maintain advanced culinary techniques, food safety, sanitation practices and standards set by the company and the local health department are paramount to this role.

This role pays an hourly rate of $20.00 CAD

Benefits for Part-Time roles: Pension matching

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline

Responsibilities

Provides a two-way line of communication between BOH & FOH during events, expediting food to events. Follow and maintain set culinary department standards and kitchen guidelines. Ensures consistent quality and expected standards are maintained. Approach all encounters with guests and employees in a friendly and service-oriented manner. Always comply with company standards and regulations to encourage safe and efficient facility operations. Ensure the completion of necessary food and station preparations prior to events to ensure that guests are served promptly and efficiently. Assists in the food preparation for Catering, Concessions, Commissary Kitchen as well as other depts as required, following specifications of Banquet Event Orders. Assist the team, make sure catering items are completed on time as per set standards. Maintains the “Clean as You Go” policy. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc. Assist with the breakdown of commissary kitchens / concession stands / concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following food safety and sanitation regulations. Make sure assign prep is completed on time, coordinate with the kitchen staff. Follow company policies and procedures. Performs other duties as assigned

Qualifications

• Experience in the culinary department as a prep cook or similar role, preferably in a high-volume environment such as a stadium, hotel, catering or large restaurant is an asset.
• Good knife skills and technique.
• Excellent organizational and time-management skills.
• Ability to work in a fast-paced and demanding environment.
• Strong communication and interpersonal skills.
• Support and help with culinary team.
• Ability to meet job requirements as a prep cook.
• Excellent organizational, planning, communication and inter-personal skills.
• Ability to undertake and complete multiple tasks.

Skills and Abilities:

• Ability to use and maintain basic food service and kitchen equipment.
• Ability to train others in the use of basic food service and kitchen equipment.
• Excellent organizational and planning skills.
• Strong customer service orientation Excellent communication and interpersonal skills.
• Ability to work with limited supervision.
• Ability to interact with all levels of staff including management and peers.
• Ability to maintain local Health Codes and sanitation.
• Ability to work hours as dictated by the event schedule, including nights, weekends, holidays and longer hours as required.

Other Qualifications:

• Food Safety and Smart Serve Certification required.
• Red seal certification is an asset.

Physical Demands:

• While performing the duties of this job, the employee is regularly required to stand and walk, work in hot and cold environment, employee must regularly lift and/or move up to 50 pounds. Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 50lbs on occasion, folding/unfolding, talking, hearing, and seeing.