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.

• Responsibilities
  • 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.

• Qualifications
  • 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