LEAD COOK 

Department: Food and Beverage, various outlets

Reporting to: Executive Chef and Sous Chef

Start Dates: Various start dates, late October-November, early December and January (Weather Dependent)

Salary: DOE

Accommodation: Discretionary

Description

Lead Cooks provide an outstanding experience for our guests by ensuring food is portioned, tasty, and presented in a visually appealing way that meets the needs and expectations of our guests. Supervising and coordinating other kitchen staff is an integral part of this position. This is a physically demanding position that requires some manual labour, lifting, carrying and standing for long periods of time in a fast-paced environment.

Essential Functions

• Provide excellent guest service
• Read and interpret cooking reference materials including recipes
• Estimate the quantity of food to prepare and cook within specified guidelines
• Prepare stocks and sauces; Select, identify and add spices, herbs and condiments to recipes; Prepare all types of food
• Act as quality control for all products leaving the kitchen by ensuring correct taste, temperature, timing, and visual presentation protocol
• Monitor condition of food in storage to prevent spoilage and contamination of food; perform food rotations as well
• Maintain cleanliness, food safety/HACCP logs and record food wastage
• Receive food deliveries
• Other duties as assigned

Experience/Requirements

• Passion for providing outstanding guest service
• 2-4 years of kitchen experience
• Culinary training is an asset
• Previous experience supervising and leading a team through production
• Excellent work-ethic with strong communication, time-management and multi-tasking skills
• Able to use specialized kitchen equipment and interpret recipes
• Physically laboring position requiring standing for long periods of time in a fast paced environment
• Safety and WHMIS training is an asset