Sous Chef
(seasonal May - October 2010)

The qualified individual will work closely with the Head Chef and a staff of approximately 10-12 cooks and kitchen workers in a hands-on kitchen that does not rely on "ready made" products.

Responsibilities include:
- Supervise and instruct staff in the proper procedures of executing preparation and service of the menu;
- Work on line during peak service periods
- Prep menu items for service, including stocks and sauces, fabrication of meat and seafood, deserts and pastries, daily soups and
  specials from fresh raw ingredients.
- Quality control of all items produced by the prep kitchen, as well as all items prepared during service.
- Ensuring all other cooks are prepared for service, assisting where needed
- Monitor inventory and prep levels to ensure order lists and prep lists are complete
- Checking and quality control of all orders received to ensure the quality and quantity meets a set standard
- Attention to food cost and portion control
- Assigning tasks with attention to labour cost and control
- Opening and/or closing duties
- Overall cleanliness of kitchen and equipment
- Experience 3 - 5 years as line or prep cook. Experience as a Sous Chef or Supervisor not necessary, but would be an asset.
  Formal training not necessary but would be an asset.

Line Cook / Prep Cook
(seasonal May - October 2010)

The qualified applicant will be responsible for:

- Work on line during service period, preparing food to order from raw ingredients, following procedures and standards set by the chef
  and sous chef
- Prep menu items for service, including stocks and sauces, fabrication of meat and seafood, deserts and pastries, daily soups
  and specials.
- Ensure line is stocked with all mis en place needed for the service period
- Quality control of all miss en place items
- Communicate with prior shift with respect to duties needing to be completed, and problems or issues that need to be addressed
  or aware of
- Cleaning of the kitchen before and after service periods and at the close of day, and as necessary, including dish washing when needed
- Opening duties for the kitchen
- Receiving and storing orders from vendors and suppliers.
- Additional or different responsibilities may be assigned at the discretion of position’s supervisor

Dishwasher
(Seasonal June - October 2010)

Operate dishwashers to wash dishes, glassware and flatware, Sanitize and wash dishes and other items by hand, Scour pots and pans, Clean and sanitize items such as dishwasher mats, carts and waste disposal units, sweep and mop floors, store and organize dishes and equipment, dispose of trash and store recyclables, other duties as required by supervisor.