We are seeking a skilled and dynamic leader to oversee our culinary team. In this role, you will be responsible for the direct supervision hourly kitchen associates, ensuring exceptional food quality, efficiency, and safety. You will act as the primary leader on the floor during active service and catering events, supporting the Unit Manager in daily operations and administrative duties.
• SUMMARY
• The Lead Cook is responsible for assisting the Unit Manager in overseeing the day-to-day foodservice operation, including all production and services.
• Must demonstrate the ability to apply common sense and understanding to a variety of situations. Must demonstrate a willingness and capacity to follow safe and healthful work practices.
• Observes safety and security procedures; reports all potentially unsafe conditions.
• The lead Cook must communicate effectively with the Unit Manager and General Manager (GM) regarding all station requirements.
• Coordinates service requirements based on station needs and communicates shortages and needs to the Unit Manager.
• Ensures station SOPs are followed for each meal service, overseeing execution to ensure HSQA practices are followed.
• Maintains adequate records and logs, including but not limited to: production and consumption logs, waste logs, temperature logs and receiving logs.
• Communicates station expectations with cooks as required.
• Ensures that all food produced meets strict quality standards.
• Answers any guest questions and responds to guest feedback during meal service. Follows up on guest complaints and works with Unit Manager to resolve matters effectively and promptly. Remains available and present during meal periods to address concerns immediately.
• Helps with food and supply orders for the unit.
• Helps Unit Manager with weekly inventory
• Ensures the cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s) and storage room(s) is completed daily.
• CORE COMPETENCIES
• Attention to Detail and Organizational Skills
• Able to work both independently and as a team member
• Advanced knowledge of food preparation techniques, site-specific menus, and culinary industry practices, executing food preparation with a high degree of skill
• Effective and timely communication with both guests and internal stakeholders to ensure event success
• Ability to remain calm under pressure and deal with unexpected situations
• PHYSICAL DEMANDS
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee is often required to talk or hear. The employee is required to walk, stand and reach for a majority of the shift. The employee must be able to frequently lift and/or move up to 50 pounds.
• LANGUAGE SKILLS
• Ability to communicate effectively in the English language, including written and spoken language.
• OTHER QUALIFICATIONS
• EDUCATION and/or EXPERIENCE
• A Red Seal Cook or Chef designation or related experience is considered an asset. Other culinary designations are also considered an asset.
• CERTIFICATES, LICENSES, REGISTRATIONS
• HACCP, WHMIS, Workplace Harassment and Violence training to be completed annually.
• Food Safety Training
• Allergen Awareness Training
• Must be bondable.
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