First Cook, Bce
1 week ago
**Key Responsibilities**:
- Plan and organize the culinary team in the preparation of food items.
- Assist Food Services Manager with menu ordering, par stock levels and daily production planning.
- Ensure daily production levels are met.
- Ensure all daily, weekly and monthly cleaning lists are completed.
- Ensure food quality, food safety, service standards are met and maintained daily.
- Adhere to safety policies and procedures by following company Safe Work Practices and Standard Operating Procedures.
- Provide leadership, supervision and cross training of all members of the culinary staff.
- Performs other tasks as assigned.
**Qualifications**:
- 3-5 years of culinary experience working in a high volume kitchen in a leadership position
- Interprovincial Red Seal Cook Certification is required.
- Must possess a current Advanced National Food Safe Certification acquired within the past 5 years before starting the position.
- Ability to work a 20/10 rotation.
- Proven ability to lead a large team.
- Ability to work within a multi-cultural and unionized environment.
- Strong organizational skills.
- Strong interpersonal and communication skills both written and verbal.
- Experience with inventory and grocery ordering.
- Self-motivated.
- Excellent comprehension and command of the English Language.
- Must be able to move, lift, carry, pull, push, and place objects weighing up to 50 lbs.
**Buffalo Catering Employees LP **is committed to the principle of employment equity. We welcome diversity and encourage all who are qualified to express their interest.
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