Head Chef
The Prep Cook is an integral part of the kitchen team. Working as a team, he/she will be responsible for preparing measures and assembling ingredients required for preparing the standard recipes. Cuts and/or portions meat, vegetables, fish and poultry.
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Benefits after 6 months of full time employment
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RRSP/DPSP Contributions after 6 months of full time employment
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Working with a dynamic group of individuals
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Food and Beverage discounts at all 4 PURE Locations
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Opportunities for advancement
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Team Work
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Quality
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Communication
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Collaboration
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Following standard recipes and procedures within specified time limits.
Preps assigned items according to the Prep Lists and par levels set by Head Chef. -
Communicates with BOH Team Members, regarding availability of product.
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Properly measures and assembles ingredients required for preparing the standard recipes. Cuts and/or portions meat, vegetables, fish and poultry.
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Uses scale to ensure proper portioning of food items.
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Minimizes waste of products.
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Accepts or rejects ingredients based on quality and quantity.
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Cleans, organizes, and maintains walk-in refrigerator, reach-in refrigerator, prep, and dry storage area.
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Maintains prep area in a clean, sanitary and safe manner.
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Stocks/restocks items on salad station
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Rinses and cuts raw food products.
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Rotates product according to “First In, First Out” to maintain shelf-life standards.
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Understands and complies with food safety and temperature standards.
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Assists in an entire team effort.
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All other duties as assigned.
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At least 18 years of age.
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Able to maintain a security clearance.
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Previous experience is an asset
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Available to work evenings and weekends.
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Work in a fast paced environment
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Individuals with integrity and high standards
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Someone who is enthusiastic
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Fluent in English
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Team player
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Must be able to stand and walk for prolonged period.
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Reaches, bends, squats and lifts.
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Carries plates, lifts glass racks and boxes weighing up to 50 pounds
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Some exposure to smoke, steam, high temperatures and humidity
