Reporting to the Chef de Cuisine, the PREP COOK is responsible for safely preparing ingredients required for food service from a sanitary environment. A PREP COOK is an essential part of the kitchen staff, especially as an aide to the Chef, as they help maximize the workflow in the kitchen.

DUTIES AND RESPONSIBILITIES:

• As per prep list, prepare food items to maximize time spent cooking food for service
• Washing, chopping, peeling fruits, vegetables; preparing mise en place, etc.
• Ensure food is properly stored, labeled and safely handled for consumption

SKILLS AND QUALIFICATIONS:

• Minimum 2+ years experience in the restaurant or food service industry
• Food Handling and Health & Safety training, an asset
• Proficient in culinary skills such as chopping, preparing mise en place, etc.
• Strong knife skills and workable knowledge of kitchen equipment
• Solid understanding of standard measurements and portions
• Able to follow oral and written instructions
• Highly organized and strong time management skills
• Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly)
• Must have physical stamina to lift moderate amounts of weight
• Ability to stand for long periods of time

WHY WORK FOR US?

• Competitive Wages
• Discounts at all Scale Hospitality Group Restaurants
• Corporate Goodlife Fitness Rates
• FUN Team and Culture
• Training, Development and Education Reimbursement

THE MILLER TAVERN recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.