Description
The Cook prepares and plates food in plated restaurant and banquet or event settings, executes a la minute cooking, manages station preparation and food production, follows food-safety and kitchen standards, and coordinates with front-of-house and culinary colleagues. The role requires shift availability, physical stamina, communication, organization, food-handling knowledge, and either formal culinary training or comparable hotel or restaurant experience, along with a Food Handler’s Certificate. Benefits include group insurance, RRSP and DPSP, employee discounts, and career-development opportunities.
