Job Description

Position Summary:

This role must contribute to a safe and welcoming work environment for all employees and must demonstrate the ability to multi-task in a fast-paced environment.

Above all else, this position must lead by example to create Great Experiences and Memories for all guests and colleagues under the direction of the Executive Sous Chef.

Key Accountabilities:

• Consistently maintain the highest sanitation standards and compliance with safe food handling practices
• Count and set up plates for all special functions in banquets
• Clean and wash pots, pans, china, cutlery, glassware and utensils by hand or machine as required
• Use recommended soaps and other chemicals appropriate to wash and rinse cycles, and maintain recommended water temperatures
• Return and store all wares and equipment to designated areas
• Handle china and cutlery to minimize/eliminate breakage and loss
• Mop and maintain clean and dry floors at all times
• Use safe food handling and sanitation procedures to clean all fridges, shelf space, kitchen floors, storage areas, garbage room and garbage containers
• Clean all coffee units at end of food service
• Keep coffee and tea pots free from stains using designated chemicals
• Clean and remove dirt and garbage from sinks, dishwashing machines
• Descale dishwashing machines from hard water and soap deposits at end of food service using designated chemicals
• Clean, drain and power off dishwasher units at end of day
• Separate and remove recycled goods and garbage to designated compactors
• To demonstrate service excellence by consistently delivering timely, quality work
• Demonstrate professionalism, courtesy, consideration and respect to internal and WEG customers at all times
• Respond in a timely and effective manner to unexpected and immediate needs of customers
• Consistently uphold and demonstrate cleanliness and hygiene standards
• Present in full uniform and maintain grooming standards at all times
• Manage information to maintain and improve service satisfaction, teamwork and operational effectiveness
• Report chemical and cleaning supply needs to Chief Steward
• Report dish and utensil shortages to Chief Steward
• Report all mechanical and equipment problems to Chief Steward
• Notify Chef / Chief Steward of any occurrences or discrepancies which may impede operational efficiency
• Identify and recommend opportunities for improving service or operational performance to Chief Steward
• Other related service duties or responsibilities may be assigned based on business requirements.

Education and Qualification Requirements:

• 1 year of experience in a similar environment is an asset
• Knowledge of basic kitchen hygiene
• “G” class license required
• Must be required to obtain and maintain an AGCO License.
• Experience working in fast paced environment is a strong asset

Work Environment Considerations:

• Fast paced with multiple priorities, deadlines and deliverables; exposure to some conflict, distress and noise;
• This role requires extended period of standing, walking, bending and may lift up to 50 lbs.
• The role requires a flexible schedule that adapts to business needs, will have non-traditional work hours including holidays, evening, overnight or weekend shifts.