Reports To: Sous Chef / Executive Chef
About Oakville Conference Centre
Oakville Conference Centre is a premier event and hospitality venue dedicated to delivering exceptional experiences through outstanding service, high-quality cuisine, and professional event execution. Serving corporate, social, and community events, Oakville Conference Centre operates in a fast-paced environment where teamwork, excellence, and guest satisfaction are key priorities.
Position Summary
The Cook is responsible for preparing, cooking, portioning, and assisting with the presentation of menu items for banquet and conference events. All work is completed in accordance with approved recipes, production schedules, and food safety standards. This role supports high-volume food production in a fast-paced banquet kitchen environment while maintaining consistency, quality, and efficiency.
Core Responsibilities
- Prepare ingredients, cook menu items, and complete production assignments according to event timelines and standardized recipes.
- Set up, maintain, and break down assigned kitchen stations in a clean, organized, and fully stocked condition.
- Follow production sheets and ensure food is prepared in the correct quantities for banquet and event service.
- Check food quality, including temperature, portioning, taste, and presentation before service.
- Assist with banquet plating lines, buffet setups, replenishment, and service execution as directed by supervisors.
- Store, label, and rotate food products properly using FIFO (First-In, First-Out) methods.
- Maintain cleanliness of workstations, equipment, utensils, and food preparation areas during and after service.
- Assist with receiving, organizing, and storing food deliveries when required.
- Support rapid production changes based on event requirements and supervisor direction.
SOP and Compliance Expectations
- Follow all Food Handling SOPs, including handwashing, temperature control, allergen awareness, and cross-contamination prevention procedures.
- Adhere to sanitation standards, cleaning schedules, and kitchen safety regulations at all times.
- Follow Ware Washing SOPs for cleaning utensils, pans, smallwares, and station equipment.
- Complete assigned opening, closing, and deep cleaning duties as required.
- Ensure compliance with workplace health and safety standards and report hazards immediately.
- Maintain proper documentation where required, including temperature logs and production records.
Qualifications
- Previous experience as a line cook, banquet cook, prep cook, or catering cook preferred.
- Strong understanding of food preparation techniques, knife skills, and large-batch cooking methods.
- Ability to work effectively in a fast-paced, high-volume kitchen environment.
- Valid Food Handler Certification required or must be obtained as required by the employer.
- Strong teamwork, communication, and time-management skills.
Compensation
Compensation will be determined based on experience, qualifications, and internal compensation guidelines.
Physical Demands and Work Environment
This position requires standing for extended periods, frequent lifting of ingredients and equipment, repetitive motions, and work in a hot kitchen environment with exposure to steam, sharp tools, and heavy equipment. The Cook must be available for early morning, daytime, evening, late-night, weekend, and holiday shifts based on operational and event schedules.
Work Location: In person
