• Hourly: CAD$18.50
• Vacation: 2 weeks paid vacation after 1 year of employment
• Benefits: Private health insurance
• Work Hours: 40 to 44 hours per week

• Setting up and stocking stations with all necessary supplies
• Overseeing the cleanliness and hygiene of stations
• Managing food preparation activities (e.g. butchering meat, preparing sauces, etc.)
• Handling and preparing a wide range of raw fish, poultry, and other ingredients
• Ensuring proper equipment operations/maintenance
• Taking instructions from Executive Chefs and the Head Chef
• Ensuring that food is consistently prepared in accordance with quality standards
• Participating in meetings as required
• Managing customer relations as required
• Training and managing other kitchen personnel as required
• Working with the Head Chef to determine menu items
• Performing other duties as assigned and consistent with the position

• Completion of secondary school
• Minimum 3 years of kitchen experience, including 6 months of kitchen experience in Japanese cuisine
• Knowledge of traditional Japanese techniques and flavour profiles
• Accuracy and speed in executing assigned tasks
• Intense focus on excellence
• Ability to work a flexible schedule, including days, late nights, weekends, and public holidays

Completion of a culinary program is considered an asset.

• Company Contact: Dekyi Dorjee
• By Phone: (403) 229-3444 from 11:00 to 16:00
• By E-Mail: info@shokuninyyc.ca
• By Mail: 2016 4 Street SW, Calgary, Alberta T2S 1W3
• In Person: 2016 4 Street SW, Calgary, Alberta T2S 1W3 from 11:00 to 16:00

Please submit one application only. Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.