Culinary Team Lead

3 days ago

Kelowna, British Columbia, Canada EightSix Network Full time

About the Role

The Culinary Team Lead is a key member of our kitchen team, responsible for the execution of various areas of food preparation. This role requires a high level of organization, attention to detail, and excellent communication skills.

Key Responsibilities

  • Review daily production sheets and line checklists with colleagues to ensure a smooth operation.
  • Maintain stations by ensuring preparation, task delegation, and production of high-quality food items in a timely and efficient manner.
  • Ensure that all colleagues' stations are fresh and properly rotated to par levels.
  • Adhere to recipes and menu specifications to maintain consistency and ensure all standards are met.
  • Have full knowledge of all recipes and menu items, including sides and menu pricing.
  • Taste all products (soups, sauces, glazes, stocks, and 'prep items' used for the finishing of menu items).
  • Prepare lists of food products required for stations and production for food orders.
  • Keep overproduction and food waste to a minimum and ensures proper food rotation by pulling product from the freezer, labeling, and storing food to reduce food cost expense.
  • Keep workstations clean and organized, sweeping and mopping floors including fridges/freezers, keeping countertops and stovetops clean, and organizing dry storage.
  • Lead by example with proper food handling, execution, and overall performance and attitude.
  • Participate in daily stand-ups.
  • Lead culinary team as a day/night expeditor, and is educated on the proper procedure for disciplinary action.
  • Ensure that all food products are handled, stored, prepared, and served safely in accordance with Eldorado Resort and government food safety guidelines.
  • Work with banquet cooks to ensure all aspects of food standards are met.
  • Properly and safely operate kitchen equipment, report any required maintenance or repairs to the Executive Chef/Chef de Cuisine immediately.
  • Report all deficiencies in kitchen equipment functionality and quality of food products to the Executive Chef/Chef de Cuisine in a timely fashion.
  • Ensure temperature control charts are filled out.
  • Actively participate in the orientation and training of culinary skills to junior staff and apprentices.
  • Ensure that there is no interruption to guest service.
  • Liaise with the Front of House Manager as needed.
  • Assist in the creation of fresh sheets, and new menu items.

Requirements

  • Minimum 3-5 years' experience in a professional kitchen.
  • Experience in a fast-paced, fine dining environment.
  • Passion for the culinary arts.
  • Excellent interpersonal communication skills (verbal and written).
  • A positive and respectful attitude.
  • Quick learner and ability to retain knowledge and skills.
  • Ability to multitask in a fast-paced environment.
  • Strong attention to detail.
  • Valid FOODSAFE Certificate required.
  • Red Seal certification preferred.
  • WHMIS certification preferred.
  • Must be able to stand up to eight hours, and move, lift, carry, and place objects weighing up to 40 pounds without assistance.
  • Available to work a flexible schedule, a minimum of three days per week (including evenings, weekends, and holidays) based on business volumes and operational demands.

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