1st Cook

Every memorable dining experience begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for food preparation with fresh ingredients from Canadian local sourcing as a 1st cook will inspire your team to create truly spectacular fare.

Reporting to the Executive Chef, Executive Sous-Chef, Sous-Chefs and Chef de Parties; responsibilities and essential job functions include but are not limited to the following:

- Oversee and support 2nd Cooks and Prep Cooks in synchronizing food preparation tasks
- Read and follow recipes - prepare and cook hot and cold food items
- Ensure there is sufficiently prepared food quantities to guarantee the banquets run as smoothly and efficiently as possible
- Support the Chef de Partie in their planning role, support the culinary team in the absence of Chef de Partie
- Prepare and plate final food products ensuring an attractive presentation is achieved
- Ensure all food orders are completed in an efficient manner
- Maintain a strong working knowledge of culinary trends and use them where appropriate
- Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times
- Ensure cleanliness and high sanitation standards are maintained at all times
- Organize and maintain stock rooms and walk-in refrigerators
- At the end of the shift return all food items to designated storage areas - cover and date all perishable items
- Works with mínimal supervision.
- Support 2nd Cooks and Prep Cooks on all aspects of the role, helping to enhance their cooking skills
- Understand and insure HACCP guidelines are strictly followed.

Essential Functions:

- Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections
- Ability to constantly handle, lift, and operate kitchen equipment
- Ability to constantly discern food quality and palatability
- Ability to constantly identify and rectify hazardous situations in the workplace
- Ability to constantly communicate, verbally and in writing, with clients, component management, ARAMARK staff, and vendors
- Ability to frequently handle objects weighing 50 lbs or less
- Ability to frequently withstand high and low room temperatures and handle hot equipment.
- Ability to work well under pressure in a fast-paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Ability to constantly work irregular hours, nights, and weekends

Qualifications:

- Diploma or Degree from an approved Culinary Training Facility
- Interprovincial Red Seal, Journeyman’s Papers or international equivalent required
- Previous experience in the Culinary field required, large volume production an asset.
- Strong interpersonal and problem-solving abilities
- Highly responsible & reliable
- Working knowledge of Cook, Chill Retherm cooking process
- Food Handlers Certification
- Completed clean Criminal Background Check before first day of employment

Required Training:

- Orientation to include: AODA Training, Anti-Harassment/Violence Training, Cultural Awareness
- Health and Safety Training
- Safe STEP

**Job Types**: Full-time, Part-time, Permanent

**Salary**: From $21.74 per hour

Schedule:

- 8 hour shift
- Day shift
- Holidays
- Monday to Friday
- Night shift
- Weekend availability

**Experience**:

- cooking: 2 years (required)

Work Location: In person