Seeking an individual looking to advance their culinary career under the tutelage of Executive Chef Yoshi Chubachi at the esteemed Azuridge Estate Hotel just 20 minutes west of Calgary.
Duties and Responsibilities
- Follow the Executive Chef/ Executive Sous Chef's instructions for Menu plans and daily preparations
- Prepare all items required for the daily Menus and special events as instructed by the Sous Chef and to ensure that products are consistently prepared according to the highest possible standards.
- To know the requirements of the Menus and to plan ahead for operational needs accordingly
- Ensure that products are consistently prepared according to the highest possible standards
- Work with front of house staff to ensure high standard of customer service and to address any culinary related questions, concerns and accommodations
- Ensure that all policies and procedures and AHS guidelines relevant to safe food handling are strictly adhered to
- Operate ovens, stoves, grills, microwaves, and fryers.
- Monitor food quality while preparing food.
- Set-up and break down work stations. Wash and disinfect kitchen area, tables, tools, knives, and equipment.
- Assists other sections in the Kitchen / Culinary Services department as needed
- Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
- Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
- Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
- Ensure adherence to quality expectations and standards.
- Stand, sit, or walk for an extended period of time or for an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping, Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Qualifications Required
- Minimum 2 years culinary experience required, preferably in hotel or large kitchen environment
- Demonstrated time management skills
- Ability to remain calm and poised in urgent situations
- Sound analytical thinking, planning, prioritization, and execution skills
- Safe food handling certificate
Additional Requirements
- Creative thinking
- Strong communication skills
- High personal hygiene standards
- Versatility; should be knowledgeable in cooking all kinds of food
- Ability solve these problems quickly and efficiently
- Extreme levels of patience
- Ability to work under pressure
Job Types: Part-time, Permanent
Pay: $20.00-$23.00 per hour
Expected hours: 16 – 40 per week
Benefits:
- Discounted or free food
- Flexible schedule
- On-site parking
Experience:
- Cooking: 2 years (preferred)
Work Location: In person
