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. 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 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.