Experienced Cook

5 months ago

Mississauga, Canada Dana Hospitality Full time

Company Description
**WHO ARE WE?**

We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together - offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

**Job Description**:
**WHAT'S THE JOB?**

**The Position Will...**
- Create dishes that are made from scratch using products that are grown and sourced locally
- Create healthy and nutritious meals and service to our guests, paying attention to not only taste but also presentation and the food service experience
- Get to know our customers, build a relationship and listen to their feedback to help improve our culinary offerings and service
- Champion the Dana Hospitality brand; embrace local suppliers and local sourcing opportunities, create delicious food items using preparation techniques that maintain the nutritious content of the food, and create as many items from scratch as possible.
- Assist in managing the aspects of the business which can include; client and customer relations, inventory, food health and safety, and overall operational excellence
- Maintain and implement any new Company procedures and programs including diet and allergy awareness
- Work closely with our operations team to establish goals and strategies to continuously improve the performance of the unit
- Ability to create high volume (250+ daily) while still maintaining quality and adhering to food cost
- The position is seasonal; from September to June, however, there is work opportunities within other Dana accounts throughout the summer months.
- The daily shifts is Monday to Friday: 6:00 am to 2:00 pm, rare occasion weekend.

**Essential Duties and Responsibilities**:
Under the general supervision of the Chef Manager, the Cook is tasked with ensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes to improve efficiency.
- Assist in planning and developing menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging creative ideas from staff that fall within company guidelines and restrictions
- Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish
- Preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts
- Make suggestions for menu planning and costing that takes into consideration dish popularity, cost to produce, and seasonal trends
- Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking
- Complete knowledge of the kitchen, recipes, and service stations at the location with the ability to step in and provide additional support where required
- Train service staff in the presentation of each menu item, ensuring proper portioning and superior presentation of all items
- Be a leader and ensure best practices are followed, in an effort to ensure high levels of product quality and customer satisfaction in a work environment conducive to learning and team and organizational success
- Ensure all staff are adhering to all required safety regulations and procedures while preparing food, including:

- proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
- Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves)
- Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment
- Complying with FoodSafe and/or ServeSafe standards including sanitation, prevention of cross-contamination, and the recording of temperatures of food items
- Following all Health and Safety policies and procedures as set by applicable legislation and company policies

**Work alongside the Chef Manager and kitchen staff to control costs of the location by taking measures such as**:

- Performing physical inventories, adequately maintaining the level of stock at the location
- Establishing and ensuring maintenance of food rotation in storage in order to minimize spoilage and waste
- Controlling portioning of food items to ensure recipe yield meets quantity and budget expectations
- Suggesting dishes that take advantage of seasonal availability
- Identifying menu items that could be more cost-effective or

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