First Cook

3 weeks ago

Toronto, Canada Legends Full time

**LEGENDS**

**THE ROLE**

The primary duty of the 1st Cook is to prep & prepare high quality food to order for guests, based on established guidelines for all outlets throughout the Rogers Centre in a timely, professional, and courteous manner. The 1st Cook is responsible for making sure they follow and maintain proper health and safety standards, proper storage standards, and ensure cleaning schedules are being followed through on a daily basis.

**ESSENTIAL FUNCTIONS**

Responsibilities include but are not limited to:

- Reports directly to the Chef de Partie or Sous Chefs
- Approach all encounters with guests and employees in a friendly, service-oriented manner.
- Maintain regular attendance in compliance with Legends Hospitality’s policies, as required by scheduling which will vary according to the needs of the business.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
- Comply at all times with Legends Hospitality’s standards and regulations to encourage safe and efficient operations. Ensure all staff report for duty punctually and in appropriate attire.
- Reading, interpreting and following the menu
- Delegates responsibilities to line staff regarding daily production and standards
- Train line staff as needed or by Chef request
- Ensure the staff is adhering to the correct standards and methods of preparation.
- Ensure all production of food items are completed according to establish guidelines.
- The 1ST Cook is responsible for the timely and accurate preparation of food items for all outlets, suites, catering, and banquets and throughout the Rogers Centre.
- Assist with daily food requisitions in accordance with the standard stock levels and storeroom policies and procedures.
- Ensure a strict control of wastage and portions to achieve gross food profitability and food cost.
- Ensure that kitchens are kept clean and sanitary at all times.
- Maintain the main kitchen, reporting any faults to the Kitchen Management and ensuring that the deficiencies are followed up in a timely manner.
- Ensure that all staff uses the machinery and equipment safely efficiently.
- Implement new presentation of food items in conjunction with kitchen management.
- Communicate effectively with Kitchen Management regarding items on menu, specials and substitutions.
- Coordinate with dishwashers on duty regarding daily needs for events and preparation.
- Adherence to sanitation and health and safety procedures and standards. Follow cut glove policy.
- Must maintain composure and objectivity under pressure.
- Follow supervisor’s instructions and carry out any other duties as per your position.
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
- Help with daily, weekly, monthly inventory
- Follow HCCAP procedures
- Ensure that all contracts, productions and daily requirements are fulfilled in timely fashion
- Correspond with Banquet managers regarding contracts and functions
- Communicate with Chef de Partie or Sous Chefs regarding all requirements, ordering, maintenance, special requests, concerns or ideas about staff or kitchen
- Distribution and Expedite of contracts to Banquet Staff
- Various other duties as assigned by management for the benefit of the company, facility and guest according to your job.

**QUALIFICATIONS**
- Culinary Journeyman Red Seal Certificate or equivalent.
- Minimum of 5 years cooking experience or 3 years as a Second Cook in a similar environment and/or upscale hotel.
- Previous experience in all areas in the kitchen including suite food production, buffets, banquets, catering, planning of fine dining and VIP events, menu planning, and cost control is an asset.
- Must be familiar with ordering and purchasing.
- Must be able to safely use and operate various knifes, cutlery, appliances.
- Computer skills are an asset.
- Strong knowledge of food terminology, handling, and preparation
- Ability to take and follow direction
- Flexibility to adapt to changing scheduling, including ability to work evenings, weekends, and holidays.

**WORKING CONDITIONS**:
Location: On Site

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the

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