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First Cook
3 weeks ago
**Position Summary**
The First Cook is responsible for preparing and plating high-quality dishes during service while following pre-determined recipes, meeting quality standards, and ensuring cleanliness of the kitchen.
What will you be doing?
You will be responsible for performing the following tasks to the highest standard:
- Work as part of the culinary team to produce high-quality, consistent dishes in a timely manner, ensuring top-quality service at all times
- Maintain high standard presentation of food and buffets, together with the Executive Chef / Chef de Cuisine, and assist in planning, directing, controlling, cooking, and co-ordination of food service
- Work to maintain the quality of all food prepared with the Chef de Partie on duty
- Prepare and plate dishes for service, following recipes, portion sizes, and menu standards
- Properly and safely operate kitchen equipment, report any required maintenance or repairs to the Executive Chef / Chef de Cuisine immediately
- Assist in food tracking and control as requested by the Executive Chef / Chef de Cuisine
- Keep overproduction and food waste to a minimum to reduce food cost expenses
- Fill in the daily production board and daily ordering requirements as needed
- Maintain standards by keeping workstations and the kitchen area clean and organized, always adhering to health and safety practices including safe food handling and preparation
- Maintain organization and cleanliness of all food storerooms, including fridges and freezers
- Properly label, store, and rotate food items to prevent excess waste
- Take part in food storage (quality and quantity controls) when required
- Participate in daily stand-ups
- Other duties as assigned
What are we looking for?
To successfully fill this role, you should demonstrate the following
- Minimum 2 years’ experience in a professional kitchen
- 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
- 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
