Cook

Main Job Tasks:

·       Assist the Culinary Director in managing the kitchens;

·       Prepare and serve banquets, buffets, and cocktail receptions for groups between 30 to 130 people in our event hall;

·       Take inventories and make orders from suppliers

·       Inventory management;

·       Participate in the creation of customized menus according to the requests of event clients;

·       Contribute to the occasional renewal of items offered in various menus;

·       Rigorously apply hygiene and sanitation standards;

·       Participate in the development of new markets.

Working Conditions:

·       This is a permanent position with an average of 34 hours per week;

·       The work schedule varies according to event bookings but is known well in advance;

·       Competitive salary based on experience;

·       Advantageous tip-sharing agreement;

·       Possibility to subscribe to a group health insurance plan including, among other things, reimbursements for dental care, eye exams, psychologist services, osteopath services, etc.

Requirements:

·       At least 5 years of experience in the restaurant industry;

·       Hold or be in the process of obtaining a MAPAQ certification in Food Hygiene and Sanitation for food establishment managers;

·       Excellent time management skills

·       Great adaptability;

·       Mastery of various culinary techniques;

·       Excellent inventory management;

·       Strong organizational skills;

·       Passionate about culinary styling.

Assets:

·       Experience as a caterer for groups of more than 80 people;

·       Knowledge of different world cuisines;

·       Knowledge of a wide variety of ingredients;

·       Knowledge of Excel;

·       Knowledge of Rational ovens;

·       Ability to be flexible;

·       Sense of creativity and spontaneity;

·       Sense of initiative and proactivity;

·       Fluent French;

·       Neat presentation.