Objective:
Responsible for all culinary dishes that are prepared in their section. Must be very knowledgeable about specialty, as well as culinary functions in general. Very organized and comfortable working in a high-pressure environment while giving orders within their section. Able to reliably carry out orders handed down to them by the Sous Chef and Executive Chef.
Duties and Responsibilities:
- Oversee the preparation, cooking and presentation of meals for restaurant and banquet functions.
- Directing cooks in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.
- Assists with cutting, marinating and precooking foods.
- Steps in to help other cooks to make sure order is completed on time
- Maintain sanitary conditions and organization in the kitchen
- Ensure health and safety practices and WCB regulations are taught and followed.
- CDP is third in command behind Executive Chef and Sous Chef
- Other duties as assigned
Education & Qualifications:
- Experience in large volume cooking and preparation
- Previous experience in a kitchen/hotel environment
- Excellent communication skills
- Works cooperatively and efficiently in a team environment.
- Be able to perform calmly under pressure
- Manages time effectively
- Red Seal or equivalent required
Benefits:
- Health care benefits (after 3 months of employment)
- Discounted staff meals
- Gym, Pool, Hot tub access
- Company events
- Discount card for Shops of Canmore
- On-site parking
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