1st Cook with Benefits

POSITION POSTING

Position Title: 1st Cook (FSW8)

Department: Food Services

Immediate Supervisor: Manager of Food Services

Nature and Scope

As part of the Kitchen team reporting to the Manager of Food Services, the 1st Cook takes a hands-on, positive, creative and proactive approach to preparing a variety of menu items for the School. The 1st Cook adheres to the School’s Food Services specifications, oversees prep duties, and ensures that freshness, quantity, quality, safety, productivity and timeliness standards for ‘daily school’ and ‘special event’ food service operations are maintained. This role will include various functions to pre-set menu specifications within the given time limitations as previously determined by the Manager of Food Services and in compliance with all health and safety regulations by ensuring adherence to all sanitary and safe food handling guidelines at all times.

Conducts self and coaches the behaviors of others in accordance with the School’s respectful workplace culture.

Major Responsibilities
- Perform basic cooking and food preparation, including vegetables, soups, sauces, meats, fish and poultry, cold kitchen items, desserts, pastry, and baking to consistently produce dishes to Manager of Food Services culinary and presentation standards;
- Follow recipes, weigh and measure food ingredients accurately;
- Prepare special meals in accordance with known food allergies, intolerances, directed or recommended by

School Admissions staff, Medical staff, Manager of Food Services;
- Employ the best of traditional and contemporary techniques and principles used in cooking, baking, and all other aspects of food preparation;
- Monitor service activity /make recommendations for improvements, (service speed and efficiency, portions, front-of-house stocking, layouts, presentation, etc.) to continuously improve student and staff satisfaction;
- Monitor supply stocks and communicates needs to appropriate person;
- Provides input to the Manager of Food Services for new menu ideas and recipes;
- Appropriate use and maintenance of Food service equipment;
- Attend Cooks meetings and actively participates with constructive feedback and suggestions to enhance operational efficiency, effectiveness and economy;
- Ensure adherence to Health Authority and other government regulations, including food safety and sanitation standards, and all applicable School Policies;
- Aid in the set up and layout of special school events and external events;
- Record issues or concerns to be passed onto next shift(s). Work with staff to resolve any concerns or become the conduit for concerns to be delivered to the MFS;
- Coordinate tailgate meetings with Food service staff;
- Performs other duties as required by the Manager of Food Services
- May occasionally be required to cover other shifts/positions in the Food Services department according to operational needs.

Education / Experience
- Has a solid foundation of culinary skills, normally gained through Red Seal certification and graduation from a post-secondary culinary program. A suitable combination of education and experience will be considered;
- Food safe and WHMIS certification is required. First Aid certification and Serving It Right (SIR) an asset;
- Experience in vegetarian, special dietary and ethnic cooking would be a strong asset;
- At least 5 years progressively upward experience in food preparation, ideally as part of a team in a large scale, high-volume and fast-paced commercial/institutional setting, with excellent cooking and baking skills, and a strong knowledge of high volume orderly and efficient meal service.

Knowledge / Skills
- Possess strong knowledge in “From Scratch” cooking so as to produce good “Home Style” meals with a flare;
- Membership in a professional industry association(s) and attendance at seminars and workshops for Pro D and to remain current with trends, methods, tools, and best practices;
- Catering experience including buffet work, hors d’ oeuvres and canapé production, as well as special event dinners and receptions prepared both on and off site;
- Good working knowledge of Baking techniques: home-style desserts, cookies, pastries & fancy canapés;
- Proficiency in operating and maintaining high volume industrial kitchen equipment. High skill level in the use of professional kitchen knives and tools;
- Proven ability to establish and maintain good working relations and communicate with co-workers, staff, students and rental groups;
- Proven ability to lead/coach, problem-solve and motivate others. Highly self-motivated, positive & leads by example;
- Plans according to multiple deadlines; adjusts to changes / unforeseen circumstances as required, professionally and with ease;
- Completes logs, requisitions and other documentation as required, on time and accurately;
- Strong ethic of cleanliness and sanitation. Clean and well-groomed with good personal hygiene;
- High personal standards for p