Lead Cook
2 days ago
This position is covered under the Single Site Order. Please note the wage is currently being adjusted and topped up by the government as per the Single Site Order. The displayed wage is therefore reflective of such initiative.**Location: Selkirk Seniors Village**
**Shifts: Tuesday-Friday 9:00am-5:00pm, Saturday 8:00am-4:00pm**
**SUMMARY OF POSITION**:
Reporting to the Head Chef the Lead Cook is responsible for the day to day operations of assigned area including, the preparation of meals from a designated menu, maintenance of a safe, sanitary workplace, inventory control, ordering & storage of products, and the overall safe operation of assigned area(s). The lead cook supervises staff and provides input into food services staff routines and schedules.**RESPONSIBILITIES**:
Include but not limited to;- 1. Responsible for the production and service of menus using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.- 2. Coordinates the activities and provides direction to cooks and food services staff during production, presentation/service and cleanup of assigned area(s).- 3. In the absence of the Support Services Manager/Food Services Manager/Chef, the Lead Cook is responsible for the supervision of the food service department and the day to day operations. This includes directing production and service staff, scheduling, interdepartmental communications, troubleshooting and emergencies (if applicable).- 4. Ensures the proper preparation, delivery and service of food to ensure safety of residents, guests and the public. Performs and documents results of required audits and takes corrective action as necessary.- 5. Estimates production requirements according to the needs of the facility; Establishes and ensures maintenance of food rotations in storage/inventory in order to minimize spoilage and waste.- 6. Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.- 7. Promotes and maintains positive communication and relationships among management, staff, residents, and the public.
8. Responsible for daily inspection and cleaning of food services equipment. Report any maintenance issues to the Support Services Manager/Food Services Manager/Chef as needed.
9. Participates in the daily planning related to food services by providing input and participating in the development of menus and recipes.
10. Required to work positively and collaboratively with all team members and supervisors.
11. Performs other related duties as required**QUALIFICATIONS**:
1. Grade 12 or equivalent.
2. Graduation from a recognized program in cooking or equivalent combination of education and experience.
3. Food Safe Level 1 Certificate at a minimum (Level 2 preferred).
4. Knowledge and experience with cooking, butchery, baking, kitchen equipment and machines.
5. Four (4) or more year’s culinary experience in hotels, restaurants or institutions required.
6. One (1) year or more of supervisory experience is required.
7. All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
- **SKILLS AND ABILITIES**:
1. Physical ability to carry out the duties of the position and operate related equipment.
2. An aptitude toward detail and creativity with good planning and organizational skills.
3. Ability to handle multiple tasks at one time.
4. Ability to develop and maintain harmonious relationship with all levels of personnel and residents.
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