Jack Astor's is looking for individuals who have a desire to excel their career in culinary and hospitality. They are an accommodating and desirable employer who will work with their team members to ensure they have proper training and supports. 

Key Performance Expectations:

• Provides complete and timely communication to Guests and other Team Members throughout the shift.
• Inspires and supports other Team Members with the skills to teach others and advance our learning culture.
• Assists with training and supporting Team Members on restaurant processes and procedures.
• Is neat and well-groomed for every shift and in immaculate and proper work attire, according to the Brand Uniform Standards.
• Is prepared to conduct daily and weekly maintenance duties.
• Communicates with kitchen management and other Team Members to learn of daily menu needs, events, and important shift information.
• Sanitizes and stocks work station to ensure the area is clean and prepared for the shift.
• Cuts, slices, unwraps, and prepares raw ingredients (e.g., fresh produce, meat cuts) for use in recipes.
• Ensures station meets standards and deficiency list is completed.
• Turns on and checks temperatures of all equipment to ensure it is working properly.
• Informs Kitchen Manager/ Manager On Duty (MOD) of low product levels, equipment problems, etc.
• Accommodates Guests pecial requests and follows allergy protocol as outlined by Management.
• Reads order tickets from printer and/or from the Kitchen Display System (KDS) to determine what items need to be
• prepared, and how to prioritize cooking and preparation times.
• Prepares food items using recipe and cooking standards to fulfill Guests orders.
• Inspects orders to ensure food is cooked to specifications, proper plate presentation, portioning, and recipe adherence.
• Uses industrial mixing, food preparation, and cooking equipment according to specifications.
• Monitors product supply, replenishes stock and reports product wastage to Kitchen Manager.
• Returns unused food product using proper labeling and rotation procedures.
• Ensures all equipment is shut down and cleaned following proper procedures.
• Cleans and sanitizes station and ensures it is left to standard.
• Performs opening, closing, and maintenance duties to prepare for the next shift's operation
• Checks out with a Manager before leaving to ensure all duties and side work have been completed and performed to standard.
• Understands and adheres to all safety, sanitation, and administrative procedures.
• Complies with the Occupational Health and Safety Act and Regulations, and SIR Corp. Health & Safety policies and procedures.

Physical Requirements:

• Ability to bend at the waist and lift items up to 50 lbs. to waist level.
• Ability to move items up to 50 lbs. for distances of up to 25 feet.
• Ability to remain standing and active for an 8-12 hour shift.
• Ability to tolerate exposure to cold (below -18 C) and hot temperatures (above 60 C) throughout the shift.
• Ability to hear, understand, and respond to Team Members' requests in a loud environment.
• Skill and coordination at using hands to perform kitchen duties, such as cutting vegetables and preparing menu items.

Minimum Qualifications:

• Ability to communicate in English, verbally and in writing.
• Available to work all restaurants operating hours based on said set availability.
• Must meet Provincial legal minimum age requirement to serve alcoholic beverages.
• Food Handler Certification is desirable.
• Reliable transportation to and from work.
• Ability to perform basic math functions.
• Previous restaurant experience or culinary education an asset.
• Ability to understand and follow direction from others.

This description is not intended, and should not be construed, to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job.

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