Cook

Join our team at Moxy Montreal Centre-Ville, where Moxy team members take their work seriously, but they never take themselves too seriously. They take pleasure in creating a light, fun atmosphere, and are warm and friendly with those around them, welcoming everyone. We're looking for people who like to do it all, who are always thinking outside the box, who like to chat with customers, who live in the moment but know what's ahead, and who have lots of energy. Be part of a team that challenges you to become the best version of yourself!

ROLE

Reporting to the Restaurant and Kitchen Manager, the cook assists the sous-chef by performing various tasks involved in the preparation of the dishes. In particular, he sets up the kitchen, prepares dishes, assembles the plates and sees to the maintenance of the cleanliness of the workspaces.

RESPONSABILITIES

·         Performs the preparation of the ingredients necessary for the preparation of the dishes.

·         Performs the set-up of the workstation in anticipation of the various departments.

·         Prepares, cooks and seasons the dishes according to the recipes and applying the appropriate techniques.

·         Assemble the plate while ensuring compliance with presentation standards.

·         Maintains food storage and preparation areas.

·         Applies hygiene and sanitation standards.

·         Puts into practice occupational health and safety standards.

·         Communicate in clear, professional and courteous language with other team members;

·         Develop and maintain positive working relationships with others;

·         Follow all company policies and procedures;

·         Maintain the confidentiality of private and confidential information related to his work;

·         Protect the company's assets;

·         Report accidents, injuries and unsafe working conditions to the supervisor on duty;

·         Performs all other tasks necessary for the proper functioning of the kitchen.

·         Diploma (DEP) in professional cooking from a recognized institution.

·         A minimum of two years of cooking experience, ideally in the hotel industry.

·         Experience in supervising staff.

·         Maintain a high level of professionalism at all times;

·         Have a sense of organization and attention to detail;

·         Possess excellent interpersonal skills and strong customer service skills;

·         Availability: day, evening, weekends.

·         Be able to work long hours standing.

·         Move, lift, transport, push, pull and place objects weighing less than 15 pounds.

*Our organization is an employer aware of professional fairness and is committed to recruiting a diverse workforce and maintaining an inclusive culture. The use of the masculine is only used for the purpose of simplifying the text. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected by provincial or federal laws.