Food Preparation

·         Prepare food for service (e.g. chopping vegetables, butchering meat, preparing sauces).

·         Ensure the proper use of scales and measurements in all recipes, portioning, and food production.

·         Cook menu items to the satisfaction of the chef and customer.

·         Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.

·         Follow any and all recipes as they apply to any food products as determined by the Chef.

·         Participate in plating in designated food service areas to maintain the best quality presentation under the direction of more experienced line cooks and chefs.

·         Ensure that food comes out simultaneously in high quality and in a timely fashion.

·         Clean up the station and take care of leftover food.

·         Able to correctly and efficiently chop and prepare food.

·         Stock inventory appropriately.

·         Identify situations which compromise Park Hospitality’s culinary standards and report to the Chef.

Instruction

·      Able to prepare and follow recipes without direction from other kitchen staff.

·      Provide assistance to the Third Cook on kitchen procedures and daily kitchen operations.

General Duties

·      Adhere to and comply with all Compass Group Canada and Park Hospitality policies, safety regulations and safe work practices that will ensure a safe work environment.

·      Maintain a professional image while working and provide extraordinary experiences to our park visitors while performing daily work activities.

·      Demonstrate the ability to establish and maintain positive relationships with co-workers, volunteers, and visitors.

·      Demonstrate a commitment to the principles of equity and diversity and proven ability to work effectively with a diverse population.

·      Perform other related duties and responsibilities as required.