Lead Culinary Specialist

4 weeks ago

Thunder Bay, Ontario, Canada Silver Hotel Group Full time

Senior Food Preparation Expert

POSITION OVERVIEW

As a vital member of the culinary team, the Senior Food Preparation Expert is a skilled and adaptable lead cook who possesses comprehensive knowledge of kitchen operations and food production. This role involves assisting in the management of daily kitchen activities and stepping in to oversee operations in the absence of a Kitchen Manager. The Senior Food Preparation Expert is entrusted with various tasks and is responsible for monitoring the production quality and standards of fellow cooks to ensure efficient service and adherence to production guidelines. Their focus is on delivering outstanding service and crafting unforgettable dining experiences for all patrons by ensuring timely readiness of all food items and maintaining quality control through strict adherence to recipes and production standards.

PRIMARY DUTIES

Reporting to the Executive Chef or designated authority, the Senior Food Preparation Expert will:

Coordinate daily Banquet Event Orders (BEOs) and ensure all preparation and production tasks are executed. Ensure quality control and timely execution of all food preparation activities. Handle basic mise en place, preparation, cooking, quality assurance, presentation, and swift service of all menu items, including sauces, vegetables, and starches. Assist with responsibilities such as ordering, inventory management, cost control, waste reduction, and training of new staff. Demonstrate proficiency in operating all kitchen equipment. Exhibit strong expertise in various cooking techniques including roasting, grilling, poaching, and frying of meats, poultry, fish, and vegetables. Must be capable of preparing soups and stocks according to specifications. Prepare meals for guests with dietary restrictions or special requests. Support the Chef in financial oversight by ensuring productivity through efficient labor use and minimizing food costs by monitoring production levels. Consult daily with the Chef regarding menus, specials, banquets, special events, and production quantities, and report on any significant leftovers. Capable of independently preparing and cooking full-course meals and individual dishes, whether alone or as part of a team. Ensure timely, high-quality service is achieved, with preparation levels ready for subsequent service. Take a leadership role in maintaining organized fridges, rotating products, cleaning storerooms, and overseeing dish area organization during shifts. Lead by example, demonstrating job competence, organization, knowledge, and professionalism to fellow associates. Identify and communicate any issues or concerns that arise, reporting them promptly to the Chef or Sous Chef. Maintain cleanliness and functionality of kitchen work areas, including equipment and utensils, ensuring food quality and consistency, and attractive presentation while minimizing waste. Knowledgeable in specialized cooking equipment and food safety practices, ensuring safe preparation of dishes for customers with allergies or intolerances. Experienced in fast-paced kitchen environments, capable of multitasking effectively. Ability to respond quickly and adapt to varying situations. Experience in high-volume food preparation. Flexibility to work in different areas of a hospitality kitchen, including banquet functions, prep, line cooking, fine dining, pastry, and both hot and cold sides. Address all guest inquiries, requests, and concerns to ensure complete guest satisfaction. Conduct on-the-job training for new associates as necessary. Foster a friendly, professional, and productive working relationship with colleagues and management across all departments. Understand and apply all hotel safety and security protocols to maintain a secure work environment for associates and guests. Comply with all health and safety regulations and laws, reporting unsafe practices or hazardous conditions, as well as any workplace incidents or near misses. Ensure all Personal Protective Equipment is utilized as required. Attend and participate in all staff meetings. Collaborate with all supporting departments to ensure a seamless experience for guests, embodying the vision of passionate individuals creating exceptional experiences in every interaction. Perform any additional duties as assigned by the Manager.

WORK ENVIRONMENT

Hotel and hospitality kitchen setting. Availability to work varying shifts, including mornings, afternoons, evenings, weekends, and holidays. Experience in a busy hotel kitchen environment. Prolonged periods of standing and/or walking during peak operational times. Moderate to heavy physical exertion required. Fast-paced and dynamic industry with high performance demands. Frequent use of manual dexterity and gross motor skills, including bi-manual dexterity and fine motor skills. High level of sensory awareness: sight and hearing. Manual dexterity required for operating kitchen equipment. Interaction and communication with hotel teams and the public. Physical demands include, but are not limited to, walking, standing, reaching, pulling, pushing, and lifting up to 40 lbs. frequently. Must be able to move, lift, carry, and place objects weighing 30 lbs or less without assistance, and over 30 lbs with assistance. Stand or walk for extended periods throughout the work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Grasp, turn, and manipulate objects of varying sizes and weights, requiring fine motor skills and hand-eye coordination. High level of sensory attention required: sight and hearing. Interact and communicate with hotel teams and the public. Adhere to a uniform and maintain a high grooming standard.

QUALIFICATIONS

Minimum of 5 years of experience in kitchen or catering roles, preferably in a hotel environment. At least 5 years of culinary experience, including a minimum of 3 years in short order cooking or completion of a post-secondary culinary program. Excellent communication skills. Passion for delivering exceptional guest experiences. Detail-oriented with the ability to prioritize, organize, and multitask effectively. Proven time management skills and ability to perform under pressure. Thrives in a fast-paced environment, maintaining composure and professionalism with guests and team members. Availability to work nights, weekends, and/or holidays as needed. Must be legally authorized to work in Canada. Current Food Safe Certification required.

COMPENSATION

$20.17 per hour

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