Job Order Detail

Description

Supervises and assists staff in the production of all menu items, including using recipes and production records, using high-quality ingredients, operating kitchen equipment, portioning and garnishing.
Conducts quality assurance tests for all menu items.
Supervises safe food handling procedures for cooking staff with special emphasis on critical control temperatures.
Inventories supplies daily to ensure proper stock levels for the preparation of menu items.
Supervises and assists staff in maintaining high standards of sanitation and safety. Monitors food temperatures during storage, preparation, cooking, and service of all phases of foods served. Monitors the labelling and proper storage of all foods. Monitors and records temperatures of all kitchen refrigerators and freezers daily.
Maintains the preventative maintenance any malfunction in equipment or physical plant.
Immediately reports to maintenance any malfunction in equipment or physical plant.
Assists in reviewing and controlling food, labour, and supply costs.
Controls overproduction, waste and theft of all products.
Monitors use and misuse of equipment, utensils, and cleaning supplies.
Maintains accurate daily production records to aide in future production, purchasing, and control of expenditures.
Orients and trains new employees. Coaches staff.
Plans meal production and assigns tasks to ensure equal distribution of work and promotion of teamwork.
Prepares staff evaluations.
Holds regular meetings to provide information and discuss concerns.
Works as a team member to maintain a pleasant, effective work environment.
Participates in and supports the resident-centred activity program.
Three years? experience as a cook, preferably within the hospitality field.
Must be knowledgeable about developing meals to respond to special dietary needs (e.g., low sugar, gluten free, low sodium, and low fat).
Must be able to work flexible hours.
For full job description, contact Hiring Manager at 306.693.2323