Job Description
The Black Hole Bistro Tournant knows every position in the Bistro. The incumbent is responsible for producing menu products that meet or exceed established Bistro standards and goals. They are also experienced with regular day to day Front of House activities, and able to maintain a high level of service. The Tournant is versatile and provides support where needed as well as cover any sick/holiday time taken by other members of the team.
The Tournant must possess analytical skills. They should assist in regular reviews of Bistro systems and make recommendations for any desired changes. They will assist in reviewing data regarding food cost and make suggestions to operation to help the team achieve set operational goals. The candidate should feel empowered to develop new concepts and products independently.
The Bistro produces quality products and has set specific standards for what we serve; the incumbent needs to be able to recognize items or procedures that are not up to the standard for food preparation and service, and make specific suggestions for improvement. The Tournant needs to have a full understanding of all products utilized in the Bistro, how they should be best stored, prepared and served. The position entails consultation with the Associate Director, Bistro, Executive and Sous Chefs, and Front of House Management on a regular basis with regard to product usage, stock levels, and service quality. They are responsible for inspiring and exciting staff about new products and ideas and systems and ensuring everyone has a comprehensive understanding of them.
Most of the Tournant’s time will be spent participating in, setting up and cleaning up after mealtimes. They should be able to work competently as part of all teams within the Bistro. Their level of service and work ethic should be an inspiration to all Bistro staff.
Major Duties and Responsibilities:
· Responsible for setup of station(s) and preparation of menu items as per specifications of Executive and Sous Chefs
· Ensure staff working at station understand how to prepare items to specifications
· Overseeing and training Dishwashers
· Ensure station menus are 100% accurate at all times
· Communicate to Executive Chef and Sous Chef levels of raw and prepared goods at station
· Work with head chef to develop new menu ideas, recipes
· Prepare and cook an extensive variety of cuisine using skill, creativity and cost effective methods
· Prepare and bake a variety of pastries, breads, etc.
· Clean stations, kitchen, equipment, and cooking utensils
· Prepare special diets
· Helping organize Front of House and serve guests when needed
· Practice safe food handling and preparation techniques
· All other related duties as required or requested.
Education and Experience:
· High school diploma
· Post Secondary culinary training
· 5 years service industry experience
· Red Seal Certified is preferred
Knowledge, Skills and Abilities required:
· Knowledge of current culinary trends
· Knowledge of food presentation
· Ability to follow instructions
· Good hand-eye coordination
· Ability to work as part of a team
· Ability to work with minimal supervision
· Ability to work in a fast paced environment
· Knowledge of P.O.S. systems
· Knowledge and experience with professional dishwashing stations
Hours of Work:
· Shift work or split shifts are required
· Must be available for days, evenings, and weekends, according to the requirements of the restaurant
Working conditions and Physical Effort:
· Cooks are constantly on their feet and require light upper limb strength.
· They can be exposed to potential hazards such as fire, steam, hot surfaces, related equipment, machinery and tools.
Compensation:
The starting salary range for this position is $46,000 to $48,500, with opportunities for advancement and growth within the full base salary range as you progress in your role. Salary will increase over time based on performance, experience, and contributions to the organization. Perimeter’s compensation approach is designed to promote fairness and transparency, ensuring alignment with internal equity and external market benchmarks.
Perimeter is committed to creating an exceptional workplace where innovation, growth, and well-being thrive.
Here’s how we do it:
Comprehensive Health and Dental Benefits: Your well-being matters to us. We provide extended health benefits that support you and your family in maintaining a healthy and balanced life.
Employer-Matched Pension Plan: We invest in your future by offering an employer-matched pension plan, ensuring financial security for the years to come.
Generous Time-Off Policy: We provide ample vacation, personal time, and other leave options so you can recharge and focus on what matters most.
Personal and Professional Development: We support your growth with dedicated funding for training, certifications, and professional development tailored to your goals.
Dynamic, One-of-a-Kind Facility: Work in a cutting-edge facility unique to Canada, designed to produce scientific breakthroughs by fostering collaboration, creativity, and a vibrant workplace culture.
If you're looking for a place where your contributions are valued, your development is supported, and your work environment inspires you, Perimeter is the place for you.
Perimeter Institute is committed to diversity within its community and especially welcomes applications from racialized persons, women, Indigenous/Aboriginal People of North America, persons with disabilities, LGBTQ2S+ persons, and others who may contribute to the further diversification of ideas.
Perimeter Institute provides support throughout the application process for applicants with disabilities. We work with you to understand the impact of your disability to appropriately accommodate you during the application/interview process. Please contact [email protected] for assistance.
Pay: $46,000.00-$48,500.00 per year
Work Location: In person
