Cook I

Oversee the day-to-day food production and daily operation of a busy, fast-paced multi-outlet Kitchen. Including people management, food cost control and inventory control.

• Responsible for day-to-day Kitchen Operations; people management and Kitchen Administration.
• Mentor and provide guidance to Cook II and Cook III positions.
• Responsible for quality control.
• Responsible for food cost control; ensuring portion control, food waste control and food usage.
• Managing inventory control; inventory counts, stock rotation, daily and monthly posting.
• Assist in Menu design and implementation and oversee daily food production.
• Oversee receipt of deliveries and ensure all stock is in proper order, relocated accordingly and any deficiencies noted. Quality and Quantity ensured.
• Assist in modifying work processes when necessary.
• Ensure staff is working within the guidelines of the Occupational Health and Safety Act (OHSA) and safe food handling processes.

• Graduate from reputable Cooking School or relative experience
• 5-10 years cooking experience in various kitchen settings
• Advanced Food Preparation
• Journeyman Cook level preferred
• Experience in overseeing staff
• Analysis and Problem-solving required
• Some autonomy and creative license
• Ability to act on behalf of Kitchen Supervisor in absence

• Cost
• Inventory Control
• Management
• production
• Responsible