Lead Cook

2 weeks ago

Kingston, Canada Easton's Group of Hotels Inc. Full time

Job Overview

Reporting to the Executive Chef, this position is responsible for the preparation of menu items and supervision of staff in absence of the Executive Chef or Sous Chef. Prepare meals by portion and quality standards specified in recipes. Control food for a respective section(s) usage to minimize waste.

**Responsibilities**:

- Prepare meals for respective section(s) (restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high-quality food items promptly.
- Coordinate the smooth service in relation to the pass and pick-up of food.
- Supervise activities of the daily operation of the kitchen, communicate goals, and assign/schedule work.
- Communicate and enforce policies/procedures as directed by the Executive Chef or Sous Chef.
- Organize the day's prepping for the cooks and restaurants; supervise line set-up and prepping.
- Advise supervisor of low inventory items or may order necessary food items.
- Assist in receiving items and taking inventory as needed. Inspect the cleanliness of the line floor and all kitchen stations.
- Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
- Notify the maintenance department of any needed repairs.
- Report all unsafe or malfunctioning equipment to the supervisor.
- Assist in the training of kitchen staff; ensure that all cook's duties have been performed during shift.
- Promote teamwork and quality service through daily communication and coordination with other departments.
- Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services.
- May occasionally interact directly with guests.
- May assist by performing ware washer/dishwasher or other kitchen duties as needed. Help Cooks I, II & III as needed
- Assist with other duties as assigned carrying out your duties you will follow all Company and Brand Standards

QUALIFICATIONS AND REQUIREMENTS
- High school diploma or equivalent, plus 4 years of experience in food preparation, or equivalent combination of education and food preparation experience.
- Certification of culinary training or apprenticeship and Red Seal Certification.
- This job requires the ability to perform the following:

- Carrying or lifting items weighing up to 50 pounds
- Remain stationary for extended periods Standing up and moving about the kitchen
- Handling food, objects, products, and utensils

Bending, stooping, kneeling

Other:

- Communication skills (written and oral) are utilized a significant amount of time when interacting with the other cooks and waiting for staff or guests.
- Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when keeping track of inventory. This person utilizes problem-solving and reasoning abilities
- Mathematical skills, including basic math, percentages, quantities, and variances are used frequently. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by a local or provincial government agency.
- May be required to work nights, weekends, and/or holidays

Work Area: Kitchen, F&B service areas.

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