General Kitchen Aid – Part Time – 2024-0023
Reporting to the Kitchen Manager, the General Kitchen Aid is responsible for the preparation and cooking of food. He/she must also assist the manager in the implementation of an exceptional customer service, while respecting the rules of health and safety at work, hygiene, quality and maintaining a good working climate.
YOUR CHALLENGES:
- Ensure the implementation of exceptional customer service; greeting customers, courtesy, answering questions and assisting customers as needed, handling complaints;
- Prepare and cook food appropriately;
- Ensure proper rotation of food items;
- Present dishes in the appropriate manner;
- Able to prepare multiple orders quickly and efficiently and ensure quality;
- Able to follow recipes as requested and use work equipment appropriately;
- Maintain cleanliness of work area and equipment;
- Follow and enforce established OHS, hygiene, sanitation and food handling rules at all times;
- Be able to work in a team and communicate;
- Clean the dishes;
- Ensure the cleanliness of the kitchen after your shift;
- Perform all other related tasks.
WHAT YOU HAVE:
- High school diploma or equivalent (an asset);
- Minimum experience of six (6) months in a similar position (preferred);
- Variable work schedule depending on business hours (days, evenings and weekends);
- Exceptional team spirit and a positive attitude in your work environment;
- Speed and efficiency in the execution of your tasks;
- Excellent planning and organizational skills;
- High level of adaptability and flexibility;
- Ability to cope and multi-task in more difficult situations and/or under pressure;
- You are hard-working and disciplined;
- Excellent communication skills with team members;
- A high level of autonomy in the execution of your tasks.
Status: Part time
Work Schedule: days, evenings and weekends.*
*Schedule can change to accommodate operational needs.
Please send your resume along with a cover letter to rh@fromagestalbert.com indicating the job title and the posting reference number in the subject.