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| Job Location | Truro, NS |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Not Mentioned |
| Functional Area | Not Mentioned |
| Job Type | Full Time |
-Proper opening of the line kitchen and dish area-Ability to work independently and as a team-Ensure stock rotation and notify supervisor if inventory is low-Knowledge of cooking theory; including making bread and soups from scratch-Portioning, assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.-Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.-Maintains cleanliness and sanitation of equipment, food storage, and work areas.-Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients-Executes cold food production in accordance with standards of plating guide specifications.-Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.-Assists with receipt of deliveries.-Ensures smooth operation of restaurant services during absence of supervisor.Job Types: Full-time, Part-time, Permanent, CasualPart-time hours: 3-40 per weekSalary: $14.00-$16.00 per hourFlexible Language Requirement: