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Employment Opportunities

 

Part Time Prep Cook
 

PART TIME PREP COOK

8 – 24 hours per week, subject to volume of business.

Must be available days, evenings, holidays, weekends.

Anticipated Start Date – Immediately

 

JOB REQUIREMENTS

Skills

Working knowledge of professional kitchen systems and equipment.

Proper food handling both in hot and cold food production.

Menu and recipe interpretation.

Cook menu items in cooperation with the kitchen staff.

Able to meet deadlines and work well under pressure.

Professional attitude and communication with co-workers and management.

Safe and clean work habits; comply with regulations, and company standards.

Punctual and responsible for performance in kitchen environment.

Able to engage customers in a positive and helpful manner.

 

Credentials (certificates, licences, memberships, courses, etc.)

Food Handler training.

 

Experience

1-2 years in kitchen.

 

Physical Requirements

Carry up to 9 kg (20 lbs)

Exposure to heat, cold, smoke.

Eye-hand coordination.

Repetitive cutting, scooping and slicing motions.

Must be able to stand for long periods of time.

 

Qualifications

Working knowledge of the English language.

Previous kitchen experience with buffets and line work essential.

Sound knowledge of health, safety, nutrition, and sanitation procedures essential.

Knowledge of Hospitality industry would be an asset.

Willingness and ability to work as part of a team essential.

 

If interested, please submit a resume to

Jeffery Ryan, Executive Chef

dgcchef@queensu.ca

We thank all applicants for their interest, however only those candidates selected for interviews will be contacted.

Wait Staff
 

WAIT STAFF

8 – 24 hours per week, subject to volume of business.
Must be available days, evenings, holidays, weekends.
Anticipated Start Date – Immediately

JOB PURPOSE

To undertake the following tasks:

• Arranging the dining room
• Welcoming and serving Restaurant guest
• Tidying the dining room after meal service
• The Waiter forms the continuous link between the kitchen and the dining room

KEY RESPONSIBILITIES
• To ensure the guests receive high quality services and service provision
• To ensure that health and safety and procedures are respected (especially HACCP)

SKILLS

Understanding basic rules as they apply to:
• Hygiene
• Storage
• Politeness
• Team working
• Sales ability
• The ability to listen: understanding how to detect customer needs
• Attention to detail
• Sensitivity to customers: good relationship skills
• Physical and mental resilience
• Thoroughness
• Organisation: multi-skilled
• Adaptability/reactivity
• Good time-keeping
• Ability to carry up to 20 lbs on a tray with ease

QUALIFICATIONS

• Good personal presentation
• Past Experience an asset
• Must have Smart Serve Certification

If interested, please submit a resume to

Veronica Ron, Dining Room Supervisor

Veronica.Ron@sodexo.com

We thank all applicants for their interest, however only those candidates selected for interviews will be contacted.