Please apply via this Job link:Job Duties:Supervise activities of cooks and other kitchen workersDemonstrate cooking techniques and use of equipment to cooking staffPrepare and cook complete meals in the restaurant and banquets, being proficient in all stations in the kitchen.Instruct cooks in preparation, cooking, garnishing and presentation of foodDelegate tasks to line cooks and other kitchen workers.Provide regular feedback to the chef and sous chef on new recipes.Assist in creating daily featuresAssume daily responsibilities according to schedule and business needsRequisitioning of food, beverage and dry goods from the storeroomCheck daily food requirements and prepare them accordinglyEnsure that all kitchen equipment and working areas are kept clean, functioning, sanitized and that any maintenance is reportedEnsure strict control of waste, portioning, and help to control food quality and cost using standard recipe methods, syllabus, pictures and maintain low inventoryAttend appropriate meetingsWhen required; sweep, mop, wash down tables and do general cleaning to ensure a clean and sanitary work placeManage staffing levels of employees on shift ensuring enough employees are available to meet the business level demands while minimizing expenses such as overtime.Responsible for ensuring all employees on shift work in a safe manner, free of safety hazardsRequirementsJob Requirements:A minimum of 2 years as a Chef de Partie or higher or 3-5 years line cooking and fair knowledge of fine diningTrade Certificate or Diploma or Red Seal in Cooking is requiredCreativityOrganizationSelf-motivatedPositive AttitudeProven ability to work well under pressure as a supportive teammateAble to remain on your feet for long periods of time.Moderate lifting is required with in the kitchen.BenefitsBenefits Package: Subsidized housing is available, 25% off meals and extended medical and dental is available for full time employees.Please apply via this Job link: