Après First Cook

7 days ago

Port Coquitlam, Canada Westwood Plateau Full time

Participates in the preparation, cooking and service of food for the department. Supervises and coordinates the activities for cooks, front staff and dishwashers. This person has to have a passion for cooking, food, and proud to be in this profession. As this is considered a supervisory position, it is imperative that this team member has good communication skills and possesses good leadership skills as well. Shift Duties Include: Final kitchen checkpoint before the food goes out to the guest To work directly under the Sous Chef To supervise and teach apprentices and direct the cooks Process incoming bills – prioritize them, distribute tasks associated with it, ensure and co-ordinate timing of pick-up Understands all methods of cooking Be able to prioritize prep list and ordering list Maintaining prep levels – to know how much prep through busy days and slow days Ensure the restaurant line is properly stocked for service and the appropriate backups are 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 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: Has to have a Red Seal journeyman cooks papers Prefer six years cooking experience in good establishments Have strong knowledge of soups and sauces Be able 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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