CASUAL General Assistant Cook

To work as a team member on your section, fulfilling your duties as requested by the section Chef de Partie. To provide an agreed and consistent standard of food service under the supervision of the Chef de Partie/Sous Chef.

Primary Responsibilities:

• To be aware at all times of the agreed standards of food preparation and service.
• To assist the Chef de Partie on the section in the smooth running of the section at all times.
• To prepare all necessary mise en place for each service, and to check it is all complete before commencement of service.
• To be aware of any day to day special requirements of upcoming events.
• To carry out any reasonable duties requested by the Chef de Partie or Junior Sous Chef.
• To be in the Kitchen on time for each shift in full uniform and of presentable appearance i.e. clean shaven, tidy clean hair, clean and short nails etc.
• To remain on duty until the following shift takes over, informing the Chef in charge of any outstanding or priority work to be completed.
• To keep the Chef de Partie or Sous Chef notified of any problems or complaints as and when they arise.
• To set up service properly and on time for each service period.
• To ensure that all food is prepared to recipes designated by the Chef.
• To fill out prep sheets for each shift and ensure that all mise en place is completed before service.
• To work as a team member and to be willing to work on same day preparation and advance preparation on other sections if and when needed, when requested by Executive Chef and Sous Chefs.
• To follow the ‘clean as you go’ policy and keep all areas in a clean and hygienic condition at all times.
• To carry out regular checks on food to ensure proper rotation, storage and hot and cold food holding and cooling logs daily (all items to be covered with cling film, dated and labelled).
• After service, to clean work tops and work areas and to ensure that areas are left as one would expect to find them.
• To be willing to work in another area when required, at the request of the Executive Chef.
• To attend Chef led demonstrations and field trips when designated.

Health and Safety:

• Follow hotel safe work procedures and policy, including the use of personal protective equipment.
• Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
• Report all injuries or illnesses to a supervisor or manager immediately.
• Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.

Relationships:

Internal: Restaurant Services: To receive food orders and deliver products.

Qualifications:

Education/ Experience: Basic reading, writing and math and completion of culinary apprenticeship program.

Certification and/or License Requirement: Journeyperson’s papers.

Skills:

Interpersonal communications.

Attention to detail.

Flair for creativity

Working Conditions:

Will be required to work days, nights, weekends and holidays.

Will be required to work in fast paced, stressful environment.

May be asked to work overtime.

At times, especially in summer months, temperatures rise causing the work environment to reach very warm temperature levels.

Will be exposed to common household cleaning supplies.

Physical/ Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to assist in the supervision of the kitchen as well as the preparation of food, therefore a significant portion of time is spent standing, speaking, listening, handling food and kitchen utensils and carrying or lifting.

The vast majority of time is spent cooking, handling food and working with kitchen equipment, typically while standing up.

Communication skills are utilized a significant amount of time when interacting with the other co-workers, waitstaff or supervisors.

Reading and writing abilities are utilized often when preparing meals from a recipe, or when taking inventory.

This person utilizes problem solving, reasoning and organizational abilities often.
Mathematical skills, including basic math, quantities and variances are used frequently.

Organizational Structure:
Reports to: Executive Chef, Sous Chef, First Cook
This job description is a general representation of the duties and responsibilities; it may be modified at an individual hotel based upon business necessity.