Serves as Leader of the kitchen; assists the Sous Chef and Head Chef by over-seeing food production, planning and daily specials. Assists in controlling inventory for assigned food outlets, banquet events and other functions. Assists with food production tasks and ensure that established quality and cost standards and consistently attained.
Certificate of Completion or Journeyman papers from an approved Culinary Institute
1-3 years experience in a high volume operation
Knowledge of supplies, equipment, and/or services ordering and inventory control.
Organizing and coordinating skills.
Ability to read, understand, follow, and enforce safety procedures.
Ability to supervise and train staff, including organizing, prioritizing, and scheduling work assignments.
Ability to develop and test recipes and/or techniques for food preparation/presentation.
Skill in cooking and preparing a variety of foods.
Ability to work in a Team environment
Duties and Responsibilities:
Assists the Sous chef and Head chef as needed in preparation and service.
Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
Conducts regular physical inventories of food supplies, and assesses projected needs.
Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Assets in developing and testing recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
Consults with Sous chef and Head chef about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to ensure that quality standards are consistently attained.
Maintains at all times an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers
Attends all staff meetings
Endeavors to surpass guest expectations
Will never say no to a guest request without an alternative offered.
Must show an appreciation for the needs/requirements of senior management and other departments
Responsible for all disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
Will be flexible with days / hours worked in regard to business levels ect.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Ability to lift 11kg (25lbs) regularly.
Must be able to push and pull equipment of various sizes and weights
Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks.
Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity.
Location: Big White Ski Resort