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BASIC RESPONSIBILITIES: Engage with team that maximizes the customers’ expectations. Control food costs where possible. Implement and maintain Hotel and brand standards, policies and procedures. Report areas of concern to Executive Chef or designate. Ensure good relations with other departments especially front of house team. Foster a teamwork environment. Maintain safety and cleanliness standards at all times. Assist in the other restaurant and room services as necessary. Provide exceptional customer service. JOB DUTIES: Prepare, season and cook food as directed, meeting dietary requirements where required Follow recipes and presentation specifications Operate standard kitchen equipment safely and efficiently Clean and maintain station in practicing good safety and sanitation Oversee kitchen operations Maintain inventory and record of food, supplies and equipment Adhere to all sanitation and food production codes

SKILLS, ABILITIES AND QUALIFICATIONS: Cook trade certification preferred. A desire to exceed guests’ expectations. Highly organized. Passionate about food and its presentation. Able to handle difficult situations, accommodate special requests Excellent communication skills. Able to maintain a flexible work schedule, evenings, nights, weekends and holidays. Capable of managing multiple priorities and working under pressure. Current Food Safety Certification is an asset.

Benefits: Dental, Optical, Extended Health Care and Life Insurance Use of Gym Facility Employee Assistants Program Onsite parking Company Events