Purpose
To assist the chef in whatever ways are necessary for him/her to provide healthy, tasty, appealing meals to our guests;
Responsibilities
1. Participate in every aspect of food preparation as required and directed by the chef:
1.1. prepare meals on time;
1.2. maintain all health and safety standards;
1.3. support the chef in food preparation and clean up;
1.3.1. peeling, slicing, dicing vegetables, baking, cooking, washing pots and dishes, cleaning work surfaces and floors, removing garbage, etc.
1.4. clean and maintain all equipment.
2. Communicate kitchen concerns to the chef;
2.1. advise the chef of safety concerns, malfunctioning equipment, needed utensils, equipment, cooking and baking supplies, disinfectants, etc.
3. Apply policies and directives from the chef.
4. Participate in an annual thorough cleaning of the kitchen;
4.1. clean and sanitize every area of the kitchen.
5. Anything else that may be reasonably presumed to be a Kitchen responsibility.
Relationships
Reports to the chef.
Remuneration – the hourly wage is to be determined with a 3 month probation period after which a determination would be made to move to a permanent position.
