This is a multi-faceted position and can include any, or all, of the following:
- Daily maintenance, organization and cleanliness of all kitchen areas, food preparation equipment and storage facilities
- Wash, peel and cut vegetables
- Clean and cut meats, fish and poultry
- Prepare, season and cook foods such as soups, salads, meat, fish, gravies, vegetables, desserts, sauces and casseroles
- Preparation of meals in a manner consistent with recipes and health codes
- Carve meats, prepare portions on plates and add gravies, sauces and garnish to servings
- Prepare items for buffets
- Prepare any special dietary dishes as required
- Stocking and maintenance of product level as directed by the sous chef, head chef.
- Serving on the cafeteria line as required (Maligne Lake)
- Completing food prep work, dishwashing and garbage/recycling sorting duties as required
- Communicate with co-workers and management, forwarding observations and comments in a timely fashion
- Uphold the high standard of environmental stewardship expected for all employees
- Ensures that work environment is safe and free of hazards
- Maintains regular and consistent attendance and punctuality
- Other duties as assigned
