This job is no longer taking applications and is displayed only for reference.
To view current postings please conduct a new search.
Thank you.
Head Cook at Thompson's Camps Lodge
Position Overview
The Head cook at the Thompsons Camps restaurant prepares and serves meals to resort guests, and the public according to restaurant menu and prepares meals for the resort staff. The Head cook is also involved in the general operation of the kitchen, including cleaning, ordering food, calculating food costs, and rotating stock.
Areas of Responsibility
Prepare menu items following specific menu guidelines.
Follow proper plate presentation for menu items.
Develop and change restaurant menu in response to sales in collaboration with management
Operate large-volume cooking equipment such as deep fryers, grills, pizza ovens, etc.
Clean food preparation areas, cooking surfaces and utensils
Maintain health, safety and sanitary standards in the kitchen.
Oversee food ordering and delivery
Plan and prepare for large catered events
Employment Schedule and Hours
This position is expected to work 7-days per week, averaging 8-10 hours per day throughout the duration of the season. Cooks are expected to work split shifts if necessary.
Additional Job Benefits
All staff are provided with free-of-charge private accommodations and three meals per day throughout the duration of the working season. Fishing boats are available to staff members during off-work hours free of charge (must only pay for gas).
Education and Experience Requirements
Red Seal Chef Certificate
WHMIS Food Safe Certificate
Experience with food ordering
High school diploma
Knowledge, Skills and Abilities Requirement
Proven success in a team environment
Proven success in a fast-paced environment
Ability to maintain a high degree of professionalism
Ability to multi-task
Experience in a remote work environment an asset
Types of Meals/Food Prepared
- All meals
Essential Skills
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Computer use
Cook Categories
- First cook
- Cook (general)
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safe Certificate
Specific Skills
- Supervise kitchen staff and helpers
- Plan menus
- Organize and manage buffets and banquets
- Order supplies and equipment
- Manage kitchen finances
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Resort
- Restaurant
Work Location Information
- Staff accommodation available
- Staff accommodation provided
- Remote location
|
© 2024 SaskJobs. All rights reserved. Privacy Statement | Disclaimer | Copyright | Contact Us | Mobile Site | Site Map |
Email a Friend
Print This Job%20Head Cook)
