Après First Cook

7 months ago

Port Coquitlam, Canada Westwood Plateau Full time
Participates in the preparation, cooking and service of food for the department. Supervises and coordinates the activities for cooks, front staff and dishwashers. This person has to have a passion for cooking, food, and proud to be in this profession. As this is considered a supervisory position, it is imperative that this team member has good communication skills and possesses good leadership skills as well.

Shift Duties Include:

Final kitchen checkpoint before the food goes out to the guestTo work directly under the Sous ChefTo supervise and teach apprentices and direct the cooksProcess incoming bills – prioritize them, distribute tasks associated with it, ensure and co-ordinate timing of pick-upUnderstands all methods of cookingBe able to prioritize prep list and ordering listMaintaining prep levels – to know how much prep through busy days and slow daysEnsure the restaurant line is properly stocked for service and the appropriate backups are readyBe able to use raw by-products, leftovers and extras for specials, soups, etc. to save on costsHave full knowledge of the menu and recipesHelp the dishwasher when neededEnsure the cleanliness and safety of the kitchenAbility to put food deliveries away after checking for quality, in proper places and proper rotationEnsures products are covered, labeled and stored correctly as neededMonitors condition of food in storage to prevent spoilage and contaminationEstimates the quantity of food to prepare and cook, within specified guidelinesSelects, identifies and applies spices, herbs and condimentsPrepare stocks and saucesReporting equipment malfunction to the sous chefEnsure all appropriate kitchen checklists are maintained, such as logging fridge temperatures

Job Qualifications:

Has to have a Red Seal journeyman cooks papersPrefer six years cooking experience in good establishmentsHave strong knowledge of soups and saucesBe able to cook a rack of lamb, tuna and steaks to desired doneness.Produces food with correct taste, temperature and correct visual appealIdentify, clean and uses all kitchen equipment in the department correctlyUnderstands the concept of food costing and contribution

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