Culinary Team Lead

1 week ago

Saskatoon, Saskatchewan, Canada University of Saskatchewan Full time
Job Summary

We are seeking a highly skilled and experienced Culinary Team Lead to join our team at the University of Saskatchewan. As a key member of our culinary team, you will be responsible for leading and supervising junior cooks, overseeing production, and ensuring the highest standards of quality and service.

Key Responsibilities
  • Lead and supervise junior cooks to ensure efficient and effective kitchen operations
  • Oversee production to ensure high-quality food products and presentation
  • Develop and implement menu items, best kitchen practices, and contribute to the ongoing learning and skills development of the kitchen team
  • Provide regular communication and direction to junior cooks to ensure workflow, timeline, and standards are met
  • Proactively identify and solve challenges and make corrective actions to ensure a full scope of kitchen operations
  • Production of hot and cold foods, including high-volume production, short-order, and interactive presentation cooking
  • Work in an open kitchen environment with customer interaction and ensure knowledge of menu items and allergens
  • Demonstrate professionalism and customer service to ensure a positive customer experience
  • Assist in the production and presentation of corporate catering and high-profile special events
  • Adhere to departmental standards, policies, procedures, and safety requirements to ensure a safe working environment
  • Ensure the highest level of Food Safe Handling in approaching work tasks
  • Sanitation and maintenance of workstations and kitchen equipment
  • Follow department procedures and standards
  • Work collaboratively with other staff to ensure seamless customer service, including covering sick and vacation time
  • Treat all confidential information and materials in a confidential manner
  • Collaborate with others as required to complete assignments and support team efforts
Requirements
  • Red Seal Journeyman's Cook Certificate is required
  • Completion of a relevant culinary or hospitality program will be considered an asset
  • A combination of experience and education may be considered
  • A Food Safe Certificate is required
  • WHIMIS Certificate is required
  • Minimum 5 years of related culinary experience within a full-service or multi-unit operation and minimum 2 years supervising and leading a team
  • Catering and event experience is required
  • Experience directing and supervising kitchen staff is essential
  • Experience participating in cooking demonstrations and competitions is an asset
Skills
  • Exceptional creativity and presentation skills
  • Strong hands-on culinary skills and knowledge
  • Menu and recipe development
  • Ability to work for long periods in a fast-paced and physical kitchen environment
  • Exceptional interpersonal and communication skills
  • Leadership and mentoring skills
  • Multitasking and prioritization
  • Problem-solving
  • Adapt and scale recipes to production levels and various applications
  • Food costing
  • Exceptional work ethic, flexible, positive, and energetic with the ability to work under pressure
  • Detail-oriented with a demonstrated ability to organize work, delegate duties, hold accountability, and set priorities for self and others with changing business demands
  • Ability to set and enforce standards of performance and adherence to workplace policies and practices
  • Perform medium to moderate lifting
  • Working independently and collaboratively as a team member

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