Job Description Reporting to the Chef de Partie, responsibilities and essential job functions include but are not limited to the following: - Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. - Assist in the preparation and service of all food items for a la carte and or buffet menus according to hotel recipes and standards. - Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. - Have full knowledge of all menu items, daily features and promotions. - Follow kitchen policies, procedures and service standards - Follow all safety and sanitation policies when handling food and beverage. - Other duties as assigned.

- Previous experience in the culinary field an asset. - Journeyman's papers or international equivalent an asset. - Diploma Certification in a Culinary discipline an asset. - Strong interpersonal and problem solving abilities. - Highly responsible & reliable. - Ability to work well under pressure in a fast-paced environment. - Ability to work cohesively as part of a team. - Ability to focus attention on guest needs, remaining calm and courteous at all times.