Junior Culinary Specialist

1 month ago

Coquitlam, British Columbia, Canada Westwood Plateau Full time

Position Overview: The role of the second cook is vital within the culinary team, responsible for executing a significant portion of the daily food production required for the kitchen's operations. This position serves as an entry point for aspiring chefs, emphasizing the importance of enthusiasm and a collaborative spirit in the kitchen.

Key Responsibilities:

  • Work closely with the sous chef and first cook to ensure smooth kitchen operations.
  • Manage and prioritize the preparation and ordering lists effectively.
  • Oversee the processing of incoming invoices, distributing tasks accordingly and coordinating timing for pickups.
  • Maintain appropriate preparation levels, understanding the demands of both busy and slow service periods.
  • Ensure the kitchen line is adequately stocked for service, with sufficient backups prepared.
  • Utilize raw by-products and leftovers creatively for specials and soups to optimize costs.
  • Possess comprehensive knowledge of the menu, following and interpreting recipes accurately.
  • Assist the dishwasher as needed to maintain workflow.
  • Uphold cleanliness and safety standards within the kitchen environment.
  • Receive and store food deliveries, checking for quality and ensuring proper rotation.
  • Ensure all products are covered, labeled, and stored appropriately.
  • Monitor food storage conditions to prevent spoilage and contamination.
  • Estimate food quantities for preparation and cooking, adhering to specified guidelines.
  • Select and apply spices, herbs, and condiments effectively.
  • Prepare basic stocks and sauces as required.
  • Produce dishes that meet taste, temperature, and visual standards under supervision.
  • Identify, clean, and operate all kitchen equipment correctly.
  • Report any equipment malfunctions to the sous chef promptly.
  • Provide clear and accurate instructions to third cooks and dishwashers.
  • Demonstrate a solid understanding of all menus, recipes, and standards relevant to the kitchen.
  • Anticipate kitchen needs, such as defrosting and ordering supplies before depletion.
  • Understand the principles of food costing and contribution.

Qualifications:

  • Demonstrated speed in processing various food types, complemented by foundational cooking skills acquired as a third cook.
  • A minimum of three years of culinary experience is required.
  • Ability to cook steaks to the desired level of doneness.
  • Familiarity with a variety of cooking methods.
  • Strong knowledge of soups and sauces is essential.

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