Reporting to the Owner and the Executive Chef, the First Cook is responsible for overseeing the execution and delivery of a high-quality food and dining experience for all Guests.
This position requires the individual to work as per the needs and demands of the business, which includes evenings, weekends, and holidays.
Primary Duties and Responsibilities:
Work closely with the Executive Chef and Sous Chef to prepare the kitchen, run the line, and close the kitchen.
Lead the kitchen in the absence of the Executive Chef and the Sous Chef.
Monitor, coach, and develop the kitchen team members.
Assis with training if required.
Ensure that the quality standards set by the company are consistently maintained.
Monitor temperatures of all equipment.
Ensure Food Safe standards are followed and always maintained.
Communicate any concerns with food products to the Team.
Maintain a clean and organized work area and ensure that others do as well.
Provide input for new menu items and features.
Other duties as assigned.
Skills and Abilities:
Team Oriented.
Strong interpersonal and communication skills.
Quick thinking and a “can-do” attitude.
Ability to work efficiently and effectively in a fast-paced setting.
Ability to work independently without supervision.
Solid attention to detail.
Excellent leadership skills and the ability to positively influence others.
Culinary skills in various cooking techniques and food presentation.
Qualifications:
Minimum 3 years experience in a similar role.
Experience with Italian food is an asset.
Valid Food Safe Certification.
Only those with experience and under consideration will be contacted.
Please no calls or emails.
Pay: $18.00-$19.00 per hour
Benefits:
Discounted or free food
In office parking