• Post-Secondary in Culinary Arts or Hospitality considered an asset.
• Secondary School Diploma required.
• 3-5 years’ restaurant kitchen experience required.
• Experience in high volume food program considered an asset.
• Smart Serve certification considered an asset.
• Demonstrated ability to lead and direct a team considered an asset.
• Ability to respond quickly in a dynamic and changing environment.
• Required to work flexible hours inclusive of evenings and weekends.
• Manual dexterity required to operate various kitchen appliances and equipment.
• Interacts with employees, management and the public at large.
• Ability to lift up to 50 lbs.
• Standing and walking for long periods at a time.
• Irregular shifts; evenings and weekends may be required.
• Noisy and fast-paced environment.
• Extended hours may be required.
• Some travel may be required.
• Ability to attend and conduct presentations.
• Exposure to hot grill or oven with temperatures as high as 350-500ºF.
• Exposure to walk-in refrigerator with temperatures as low as 40ºF.
• Exposure to walk-in freezer with temperatures as low as 0ºF.
• Manual dexterity required to use desktop computer and peripherals.