This role must contribute to a safe and welcoming work environment for all employees and must demonstrate the ability to multi-task in a fast-paced environment.
Above all else, this position must lead by example to create Great Experiences and Memories for all guests and colleagues under the direction of the Executive Sous Chef.
• Consistently maintain the highest sanitation standards and compliance with safe food handling practices
• Count and set up plates for all special functions in banquets
• Clean and wash pots, pans, china, cutlery, glassware and utensils by hand or machine as required
• Use recommended soaps and other chemicals appropriate to wash and rinse cycles, and maintain recommended water temperatures
• Return and store all wares and equipment to designated areas
• Handle china and cutlery to minimize/eliminate breakage and loss
• Mop and maintain clean and dry floors at all times
• Use safe food handling and sanitation procedures to clean all fridges, shelf space, kitchen floors, storage areas, garbage room and garbage containers
• Clean all coffee units at end of food service
• Keep coffee and tea pots free from stains using designated chemicals
• Clean and remove dirt and garbage from sinks, dishwashing machines
• Descale dishwashing machines from hard water and soap deposits at end of food service using designated chemicals
• Clean, drain and power off dishwasher units at end of day
• Separate and remove recycled goods and garbage to designated compactors
• To demonstrate service excellence by consistently delivering timely, quality work
• Demonstrate professionalism, courtesy, consideration and respect to internal and WEG customers at all times
• Respond in a timely and effective manner to unexpected and immediate needs of customers
• Consistently uphold and demonstrate cleanliness and hygiene standards
• Present in full uniform and maintain grooming standards at all times
• Manage information to maintain and improve service satisfaction, teamwork and operational effectiveness
• Report chemical and cleaning supply needs to Chief Steward
• Report dish and utensil shortages to Chief Steward
• Report all mechanical and equipment problems to Chief Steward
• Notify Chef / Chief Steward of any occurrences or discrepancies which may impede operational efficiency
• Identify and recommend opportunities for improving service or operational performance to Chief Steward
• Other related service duties or responsibilities may be assigned based on business requirements.
• 1 year of experience in a similar environment is an asset
• Knowledge of basic kitchen hygiene
• “G” class license required
• Must be required to obtain and maintain an AGCO License.
• Experience working in fast paced environment is a strong asset
• Fast paced with multiple priorities, deadlines and deliverables; exposure to some conflict, distress and noise;
• This role requires extended period of standing, walking, bending and may lift up to 50 lbs.
• The role requires a flexible schedule that adapts to business needs, will have non-traditional work hours including holidays, evening, overnight or weekend shifts.
Apply on Great Canadian Entertainment’s careers page