1st Cook/chef

**Company/Client**: Aramark

**Reports To**:Executive Chef

**Job Status**: Full Time

**Location**:IOC Lodge; Labrador City

**Rotation**:2 weeks on / 2 weeks off

**Scope**: Responsible for proper and timely preparation of the food service as well as supervision of kitchen staff.

**Primary responsibilities**:

- Accountable and responsible for maintaining a culture focused on having Safety as a value
- Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with methods and standards approved by the Chef
- Coordinate all kitchen staff involved in the preparation and serving of meals
- Prepare meals as per the menu plan provided by the Chef
- Ensure adequate quantities of the menu choices are prepared as per the menu plan, and follow production quotas as set down by the Chef
- Proper food storage, rotation, and discarding of expired foods fall under HACCP and FIFO guidelines
- Serve all food items in accordance to HACCP and Food Safe standards
- Ensure menu boards are updated daily
- Provides culinary guidance and leadership to Sandwich cooks and Salad cooks as well as new employees
- Meet with the Chef daily to discuss menu preparation and production strategy
- Menu planning and food costing.
- Quality and quantity of food are in the right amount.
- Standard of safety and sanitation.
- Uphold on safety, sanitation and cleanliness
- Clean work habits and knowledge in safety procedures
- General kitchen safety and good housekeeping
- Monitoring food temperature every day.
- Direct/follow food preparation and cooking according to the Executive Chef or Assistant Executive Chef
- Consult with Executive Chef and Camp Managers for special events and menu.
- Know food production for the week.
- Make sure the rules and company policies are followed by everyone.
- Make sure employees follow standard food procedures.
- Record food consumption and inventory.
- Proper stocking of groceries
- Proper food storing of raw food and cooked foods on the shelves.
- Utilize all products to fullest potential.
- Support other cooks and kitchen staff workers
- Ensure we give the need of our guest for the rest of the day.
- Proper training is used of all equipment. Safe work procedures
- May require some food ordering and/or kitchen supplies
- Responsible for completing in shut down of kitchen area, including all goods (foods), equipment and clean up. ( Including, mopping floors, cleaning equipment/etc )
- Perform all necessary duties as required by the Assistant Executive Chef/Executive Chef and Management
- Perform all necessary duties as it relate to hot meals preparation
- Shall attend all safety meetings and participate in Client and/or Aramark Emergency Response Procedures
- Cleaning schedule, that are posted around the kitchen.
- Ensure area is cleaned and garbage is removed from work areas.
- All equipment that will not be in use throughout the night, turned off and cleaned. Example: Front streamline
- Additional duties may be assigned

**Physical Demands Requirements **(Must be able to):

- Stand for long periods of time with scheduled breaks
- Short and long distance walking required
- Use of step stools and stairs
- Use force when push/pulling carts
- Operate kitchen machinery
- Frequently lift.
- Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction
- Perform repetitive movements at the wrist including side to side/up or down and multiple grasps. Simple, power and fine finger manipulation for duration of scheduled shift