Kitchen Lead

**Job Summary**:
Bayview Wildwood Resort, a historical lakeside resort on Sparrow Lake, traces it's roots to 1898 when the Stanton family hosted visitors arriving by steam locomotive train, for fishing and summer recreation.

Today, we are owned by the Sunray Group, one of Canada’s fastest growing hospitality and development companies and part of the Ascend Collection of Choice Hotels world-wide. Our mission is to give our guests and employees a resort experience that will leave great memories for years to come. This will be accomplished with the combined efforts and focus of team members in providing courteous and attentive service. We strive to provide a guest experience that will exceed expectations.

We support each member of our team in contributing to the guest experience and fulfilling the promise in our brand and mission.

**Food and Beverage**:
Our catering and food services are an essential part of the guest experience. They are tailored almost exclusively for our in-house guests. We serve up to three meals per day plus additional food services during the day, or evening, for group guests such as conferences, banquets, or weddings.

**Responsibilities and Duties**:
As part of our kitchen team, you will work under the direction of the Chef, Sous Chef, Pastry Chef or Director of Food and Beverage Services, to prepare the daily menu. In their absence, you would assume leadership of the kitchen operation.

You’ll also be working alongside assistant cooks and kitchen helpers in the preparation of all menu items and the daily operations of the kitchen. The kitchen team will work together with food servers to make sure our guests enjoy a wonderful dining experience.

**General**:
1. Become familiar with and follow company policies and regulatory requirements outlined in the employee manual.

2. Contribute to professional, constructive relationships with fellow team members, and a safe, respectful, harassment-free, workplace.

3. Practice excellent customer service and professional communication with guests, team members, and persons who interact with the operation of the kitchen operation; suppliers, contractors, delivery personnel etc.

**Production of Menu**

4. Assist in setting up and organizing department work area with designated supplies and maintain cleanliness at all times Produce the daily menu as necessary, based on guidelines set out by the department leadership.

5. Complete food production work to achieve the established standard of quality for each menu item.

6. Assist in the plating and buffet service of all menu items.

7. Provide instructions and information to team members to ensure the continuity and flow of information needed for the orderly production of the day’s menu.

**Kitchen Care**

8. Ensure and assist in the routine cleaning and sanitizing of the production and storage areas of the kitchen to the established cleaning schedule and standards.

9. Ensure wet garbage and recyclable materials are removed as required.

10. Report any defective equipment or kitchen site issues in need of repair to the Chef or department leadership.

11. Observe kitchen sanitization practices and standards as set out in the National Kitchen Sanitization program.

**Quality Control**

12. Produce all menu items to optimum quality within the established recipe parameters.

13. The principles of quality are:
a. safe - has been prepared in a sanitary environment

b. correct serving temperature

c. presentation - including dish, garnish, visual appeal taste.

14. Monitor completed dishes before they leave for service to guests and correct any noticeable quality issues.

**Menu Planning and Research**

15. Inform the kitchen leadership of observations and feedback on menu items - as to ease of production, guest comments, food returning on plates, and any information that might aid the planning and development of menus.

16. Participate in menu planning and development meetings as required.

**Cost Control**

17. Produce menu items in accordance with standard food cost recipes.

18. Assist with the withdrawal from inventory of food products for the day’s production, as needed.

19. Obtain, as necessary, the number of covers expected for each event of the day and communicate these production quantities to team members.

**Warehouse**

20. Assist with receiving shipments using the following standards:

- Verify the items received are consistent, in quantity and specification, to the shipping documents - packing slip, or invoice - noting any deviation on those documents.
- Store the shipments in the designated locations
- Rotate stock in the warehouse for first-in, first-out (FIFO)

21. Help maintain food warehouse procedures using the following standards:

- Close containers after removing stock
- Draw only the quantity required by the recipe
- Verify storage temperatures are appropriate.

Qualifications and Skills:
**Qualifications**:
**Must have**:
1. Secondary school diploma or vocational equival