Chef

Ontario Trillium Foundation; Orangeville; On-site; CAD 32,000 - 42,000; Full time

Job summary

Ontario Trillium Foundation is seeking a kitchen team member to follow recipes, maintain sanitation, and prepare food items across pantry, fry, and station areas. Responsibilities include portion control, proper temperatures, stocking, and equipment care.

The role emphasizes compliance with safety regulations and quality standards, with duties spanning cleaning, organization, and incident reporting within a restaurant setting.

Responsibilities

• Follow recipes, portion controls, and presentation specifications as set by the restaurant
• Serve food in the proper portion size and at the proper temperature
• Prepare all food items as directed in a sanitary and timely manner
• Daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen
• Setup station according to restaurant guidelines
• Restock all items as needed throughout shift
• Use and maintain all equipment in station
• Prepare dishes for customers with food allergies or intolerances
• Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
• Report any infraction in the food services department policies and procedures
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
• Perform other related duties as required

Job description

• Follow recipes, portion controls, and presentation specifications as set by the restaurant
• Serve food in the proper portion size and at the proper temperature
• Prepare all food items as directed in a sanitary and timely manner
• Daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen
• Setup station according to restaurant guidelines
• Restock all items as needed throughout shift
• Use and maintain all equipment in station
• Prepare dishes for customers with food allergies or intolerances
• Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
• Report any infraction in the food services department policies and procedures
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
• Perform other related duties as required