Cook

Prepare, cook, and process food using various methods and techniques under the guidance of the executive chef; perform food picking, washing, peeling, and cutting; ensure proper segmentation, assembly, and packaging of food items; ensure proper rotation and storage of food supplies; adhere to quality standards established within the team. Requires a professional diploma in institutional cooking and two years of restaurant experience; strong knowledge of culinary techniques; ability to work as part of a team with focus on quality and efficiency; autonomy and adaptability. Evening shift (3pm to 22:00). Hourly rate $21.20, replacement of an existing position, Ottawa, ON location.