Essential Duties and Responsibilities:
- Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
- Conduct daily briefings and assign tasks to cooks and monitor their tasks and performance.
- Supervise hourly food service associates.
- Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
- Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
- Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area.
- Demonstrate complete understanding of daily menu items and accurately explain them to associates.
- Keep up with peak production and service hours.
- Monitor inventory and deliveries of products and supplies. Track product production, consumption and waste. Inform sous chef when supplies or products are low.
- Working directly under the sous chef or executive chef.
- Assisting the Sous Chef with recipe testing and tasting, stepping in to run the kitchen when the Sous chef is away.
- Ensure all the cooking and Preparation, Chiller & Freezer logs are filled correctly and validated on daily basis.
Qualifications:
- Two years of related culinary supervisory experience in a fast-paced production-oriented environment.
- Post-secondary education in culinary or related studies.
- Strong background in banquet and catering functions with high-volume production.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
- Basic supervisory skills, capable of motivating, leading and developing associates.
- Hard-working team player with ability to prioritize effectively.
- Excellent communication skills (written and verbal) English.
