Executive Chef

1 month ago

Port Coquitlam, British Columbia, Canada Westwood Plateau Full time
Job Title: Après First Cook

Job Summary:

We are seeking a highly skilled and experienced Après First Cook to join our team at Westwood Plateau. The successful candidate will be responsible for leading the kitchen team and ensuring the highest standards of food quality and service.

Key Responsibilities:

  • Supervise and coordinate the activities of cooks, front staff, and dishwashers
  • Participate in the preparation, cooking, and service of food for the department
  • Supervise and teach apprentices and direct the cooks
  • Process incoming bills, prioritize them, and distribute tasks associated with it
  • Understand all methods of cooking and be able to prioritize prep list and ordering list
  • Maintain prep levels, ensure the restaurant line is properly stocked for service, and have backups ready
  • Be able to use raw by-products, leftovers, and extras for specials, soups, etc. to save on costs
  • Have full knowledge of the menu and recipes
  • Help the dishwasher when needed and ensure the cleanliness and safety of the kitchen
  • Ability to put food deliveries away after checking for quality, in proper places and proper rotation
  • Ensures products are covered, labeled, and stored correctly as needed
  • Monitors condition of food in storage to prevent spoilage and contamination
  • Estimates the quantity of food to prepare and cook, within specified guidelines
  • Selects, identifies, and applies spices, herbs, and condiments
  • Prepare stocks and sauces
  • Reporting equipment malfunction to the sous chef
  • Ensure all appropriate kitchen checklists are maintained, such as logging fridge temperatures

Job Qualifications:

  • Red Seal journeyman cooks papers
  • Prefer six years cooking experience in good establishments
  • Strong knowledge of soups and sauces
  • Ability to cook a rack of lamb, tuna, and steaks to desired doneness
  • Produces food with correct taste, temperature, and correct visual appeal
  • Identify, clean, and uses all kitchen equipment in the department correctly
  • Understands the concept of food costing and contribution

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