Cook 1

The 1st Cook position is focused on delivering high quality food that meets and exceeds departmental standards as set by Sous Chefs & Executive Chef. The 1st Cook may work in the VG kitchen, Banquets or the Pastry Shop and is expected to be skilled and efficient in all areas.

What you will be doing:

• Produce excellent quality food items by following established procedures for food production as set by Sous Chefs and Executive Chef.
• Organize a work plan and give direction to 2nd Cook as necessary.
• Set the pace for efficient production of mise en place and efficient execution of banquet events and production of a la carte orders in the outlets.
• Follows Menu Item worksheets with accurate ingredient lists, preparation methods and pictures for all menu items.
• Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures. Ensures fridge temperatures are recorded.
• Communicate in a timely manner with the Sous Chefs any food items that need to be ordered.  Assist with monthly Inventory Cycle.
• Other duties as assigned.

• 3-5 years progressive, experience within quality establishments. Experience in a 4 Diamond Restaurant or high-volume Banquet kitchen is an asset.
• Successful completion of Food Handler Certification
• Possession of InterProvincial Red Seal Certificate considered an asset. If not in possession of the certificate, candidate must complete a written test and black box to demonstrate their knowledge and skill set
• Diploma or Certification in a Culinary program required
• Strong knife skills and safe handling is required
• Knowledge on Allergens