LOCATED AT 11 CORESLAB DRIVE DUNDAS ON L9H 0B3 - NOT ON A BUS ROUTE. MUST BE ABLE TO COMMUTE TO BE CONSIDERED.

***Due to the high level of applicants, and because attention to detail is so essential in this position, if you're interested, please send an email with your favourite food as the subject to INFO@SHYSPLACE.CA***

Shy’s Place Restaurant is looking for a cook with a passion for food and creating amazing experiences.

We offer a fun and creative environment where you can create specials and menu items, make soups, sauces and everything else from scratch every day.

We have a great work/life balance and we take good care of our staff. We are closed Mondays.

* MUST HAVE FOOD HANDLERS & MUST BE ABLE TO COMMUTE TO 11 CORESLAB DRIVE DUNDAS ON *

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Line Cook/Prep Cook

Overview

As an employee of SHY’S PLACE, your role is greater than just preparing great tasting food for our guests.

The Line Cook is responsible for the execution of all food menu items in an accurate and efficient manner. In order for the kitchen to run smoothly, this role requires the individual to be organized and detail-oriented. The Line Cook plays a key role in ensuring that the business consistently delivers high-quality food products by maintaining a clean food-safe environment while working cohesively with the rest of the culinary team to support the successful execution of the menu from preparation to plate presentation.

Line Cook Key Roles

• Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift while working collaboratively with the culinary team
• Ensure every guest receives the SHY’S PLACE food experience and leaves eager to return
• Recipe adherence and menu production management
• Inventory management conducted through the accurate handling of all ingredients
• Operation systems adherence for execution, organization, and cleanliness

Competencies

• Cooking Skills: exceptional level of cooking prowess which ensures that any part of menu production or culinary operation can be successfully supported
• Organization: can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness
• Time Management: effectively manages time to achieve business goals while satisfying the guest service needs.
• Communication: provides regular and relevant information on product quality and availability to management and culinary team
• Reliable: able to earn trust and take on tasks as assigned and required by Chef

Detailed Responsibilities

• Attends daily shift briefing with culinary team to receive updates on product, inventory, projected shift sales and upcoming events and promotions
• Manages food quality, portion control and plate presentation through 100% recipe adherence
• Liaison with supplier delivery employee to ensure accuracy of delivery and invoice while ensuring product quality meets standards
• Monitors and leads by example kitchen cleanliness
• Ensures BOH is compliant with all safe food handling, health & safety and WHMIS requirements
• Practice safe food handling and overall kitchen safety
• Complete understanding of F.I.F.O. and product yield
• Support standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency through completion of operational checklists
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
• Inventory all products that may need to be stocked, pulled, and/or prepped – keep management informed of food quantities and quality in prep, on the line, and in holding
• Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and inc