As a valuable member of the Culinary Team, you will deliver winning service in a high-paced, high-volume environment.  As directed by the Chef, you will ensure accurate preparation and cooking techniques/processes are implemented.

• Order, maintain, transfer and ensure quality inventory of protein, produce, dry goods and cleaning supplies.
• Provide hands-on support, training and direction to Cooks while on station to ensure final product, including meat, fish and sauce is presented/plated according to specifications laid out by the manager.
• Taste test food for quality assurance under day duty responsibility.
• Primary for closing the kitchen, ensuring accurate closing procedures are followed.
• Report all equipment problems/maintenance concerns and food product discrepancies to the Manager.
• Maintain a clean, organized and safe work area in accordance with food safety and health and safety standards.
• Ensure proper storage of all food ingredients in their respective areas, using accurate rotation.
• Prioritize and organize tasks for speed and quality assurance.
• Contribute positively to a team-focused environment and maintain a proactive and positive relationship with FOH to ensure guest satisfaction is optimal.
• Follow all MLSE Health & Safety policies and procedures.
• Work in compliance with the provisions of the Occupational Health & Safety Act.