Description:
Your Skills & Qualifications:
- Minimum 2 year’s culinary supervisory/leadership experience preferably in a luxury setting or large kitchen environment
- Completion of Rouxbe Culinary Foundations (Level 1 & 2)
- Red Seal Certificate (Journeyperson’s papers) or recognized international equivalent required
- Valid Safe Food Handling Certification required
- Strong Skills in visual presentation of food, with a familiarity with contemporary serving styles; Attention to detail, accuracy and consistency with recipes and plating
- Experience with Recipe development and innovation
- Possess strong leadership, organization, time management & communication skills
- Works well with others, demonstrates good team spirit with an open mind
- Able to maintain high service levels under pressure
- Proficient in Microsoft windows applications word, excel, and powerpoint
- Able to lift, carry and pull up to 50lbs and able to constantly stand and walk throughout shift
- Able to withstand exposure to kitchen equipment includes large and small ovens, stoves, steam kettles, mixers, sheeter, fryers, rational ovens, steamers, tilt skillets, fridges and freezers as well as blast freezers