1st Cook-FLD

Key Accountabilities: • Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes • Prepares mis en place (“setting in place”) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production • Cleans kitchen equipment after use according to health and safety policies and procedures • Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas • Assists with month end inventories as directed • Liaises and communicates effectively with all appropriate operational departments • Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members • Ensures compliance with licensing laws, health and safety and other statutory regulations • Performs other duties as assigned or directed Educational and Functional Requirements: • High School Diploma; Culinary education an asset • Minimum 3 years of progressive culinary experience • Completion of Safe Food Handling course or Safe Food Handler Certificate •Strong knife handling skills •Ability to multi-task and excel in a fast-paced environment •Strong organizational, interpersonal skills and communication skills •Strong knowledge of food safety requirements •Ability to perform tasks effectively and safely within prescribed time limits •Maintain a postive working relationship with fellow empoyees and management as part of a team •Ablility to pass a criminal record check

The 1st Cook is responsible for preparing and presenting high-quality menu items according to standardized recipes and standards. Key duties include managing mise en place, maintaining kitchen cleanliness, and handling stock rotation and inventory.

Candidates must have a High School Diploma and at least 3 years of progressive culinary experience. A Safe Food Handling certificate and the ability to pass a criminal record check are required.

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary Production
• Mise En Place
• Knife Handling
• Food Safety
• Inventory Management
• Multi-tasking
• Interpersonal Skills
• Communication Skills
• Organization
• Health and Safety Compliance
• High Volume Production
• Culinary Education
• Management
• Communication
• Food Safety And Sanitation
• Functional Requirement
• Interpersonal Communications
• Multitasking
• Operations
• Recipes
• Time Management

• Food & Beverage
• Hospitality
• Trades
• Cook
• Cooks
• Cooks, Restaurant

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine