Station Excellence: Execute full setup and break-down of the Garde Manger station (Mise-en-place), ensuring all components are prepped according to the restaurant’s high standards.
Precision Plating: Prepare and assemble salads, cold appetizers (e.g., Hamachi, Burrata, Tartare), and garnishes with strict adherence to the Standardized Food Bible and plating guides.
Technique & Preparation: Demonstrate expert knife skills and prep techniques for delicate produce, herbs, and proteins to ensure minimal waste and maximum freshness.
House-made Components: Prepare all cold sauces, vinaigrettes, emulsions, and pickled elements from scratch, maintaining consistent flavor profiles.
Quality Control: Conduct daily taste tests of all prep items to ensure seasoning and acidity meet the Chef’s specifications.
Food Safety & Organization: Maintain a pristine workspace; follow strict FIFO (First-In, First-Out) rotation and labeling protocols in walk-ins and reach-ins.
Service Coordination: Communicate effectively with the hot line to ensure seamless, synchronized coursing during peak service hours.
Qualifications:
Experience: 3 years of experience in a professional kitchen, preferably in a Fine Dining or upscale environment.
Skills: Exceptional knife skills and an eye for aesthetic presentation.
Certification: Valid Ontario Food Handler Certificate.
Attributes: A "steady and efficient" work ethic with a focus on consistency and transparent cost management.
Availability: Flexibility to work evenings, weekends, and holidays as required.
