1st Cook

**About us**

Amik Catering Ltd. is a facilities Management business in Northern Ontario. We are professional, fast-paced, and supportive.

Our work environment includes:

- Food provided
- Wellness programs
- Safe work environment

**Responsibilities**:

- Coordinate with Corporate Chefs in the designs and development of menus as necessary.
- Prepares and oversees all food production through the kitchen brigade including: Soups, stocks, and sauces. Meat, Poultry and Seafood Butchery. Protein, Vegetables and Farinaceous Cookery. Cold Cuisine, Pasta, and Pulses. Breads, pastries, and desserts.
- Financial management skills to develop and monitor the kitchen budget.
- Food purchasing, Paper and Clean, Small wares items, and inventory cost controls.
- Responsible for the training and performance management of kitchen employees.
- Responsible for ensuring the overall cleanliness of the kitchen and food service department areas at minimum meet company and HACCP guideline standards.
- Ensures that AMIK Company policies and procedures for hygiene, food safety, quality assurance, human resources and occupational health and safety are applied.
- Maintains superior product and service quality standards by conducting ongoing evaluations and investigating complaints while initiating corrective actions when necessary.
- Ensures that Safety is a top priority and that all company health and safety policies are strictly followed and adhered to by all food service department staff.
- Ensure all food service department staff are well presented in appearance including clean hands and finger nails, cleanly shaven (or neatly trimmed facial hair and beard nets worn), clean uniforms worn at all times including chefs coats, pants, aprons, and hair restraints.
- Frequent communication and reporting with AMIK unit manager on the day to day operations of the food service departments.

Qualifications:

- Canadian Red Seal trade qualification - Cook.
- Associated Culinary Arts certificate, diploma or degree and or food services Management training.
- 10 years minimum experience in Restaurant/ Hotel Operations or equivalent combination of education and experience.
- Recent experience as an Executive chef or as a sous chef in a large/high volume cooking capacity.
- Excellent communication, leadership, time management, and analytical skills.
- Broad and thorough knowledge of food and cooking techniques
- Basic computer skills including Microsoft Office, and spreadsheets.
- Advanced Food Safety Certification (AFST) or successful completion immediately upon hire.

**Salary**: $28.86-$43.00 per hour

**Benefits**:

- Dental care
- Employee assistance program
- Life insurance
- Vision care

Flexible Language Requirement:

- French not required

Schedule:

- 12 hour shift
- Day shift

Licence/Certification:

- Red Seal (required)

Work Location: In person

Application deadline: 2024-02-19
Expected start date: 2024-02-28