Kitchen Employee

Summary

The Kitchen Employee supports the preparation, cooking and assembly of food served at Bistro Le HUB and the cafeteria. They maintain high standards of quality, cleanliness and food safety while assisting the kitchen team in daily operations. Their work directly contributes to delivering fast, efficient and enjoyable food service for guests.

Key Responsibilities

• Food Preparation & Production:
  • Prepare, cook, assemble and portion food items according to established recipes and standards.
  • Complete daily prep tasks (cutting, chopping, marinating, pre-cooking, portioning, etc.).
  • Ensure consistency in food quality, presentation and portion control.
  • Restock the service line or kitchen as needed throughout the shift.
• Day-to-Day Kitchen Operations:
  • Follow proper cooking times, safe temperatures and approved methods.
  • Operate kitchen equipment safely (fryers, ovens, grills, warmers, etc.).
  • Report any equipment malfunction or operational issue immediately.
  • Participate in opening, closing and cleaning routines in the kitchen.
• Hygiene, Sanitation & Safety:
  • Comply with all food safety regulations, sanitation standards and Centre policies.
  • Maintain a clean, organized and safe work environment at all times.
  • Handle food safely to prevent cross-contamination.
  • Clean and sanitize workstations, tools and equipment regularly.
• Inventory & Stock Support:
  • Assist with receiving and storing deliveries (food, beverages, consumables).
  • Rotate products properly (FIFO) and check freshness and expiry dates.
  • Inform the Chef when stock is low or products are approaching expiry.
• Teamwork & Service Support:
  • Work closely with the Chef, the dining room team and cafeteria staff.
  • Adjust production speed based on traffic and operational needs.
  • Communicate clearly and effectively with team members.
  • Contribute to a positive, respectful and efficient work atmosphere.

Qualifications

• Kitchen or food service experience an asset; training provided.
• MAPAQ food handler training an asset.
• Ability to work efficiently in a fast-paced environment.
• Attention to detail, cleanliness and food safety.
• Team player with a positive attitude.

Work Conditions

• Full-time and part-time position, seasonal or year-round.
• Work on weekends, evenings and during special events.
• Clean uniform and closed-toe, non-slip shoes required.
• Reports to the Chef.

Benefits

• Competitive salary
• Flexible work hours
• Complimentary membership to the center
• Free season pass for dependents
• Discounts on equipment rentals, food, staff meals, and retail items
• Opportunities for training and skill development