Summary Reporting to the Manager, Culinary Services/Executive Chef or designate, the Cook is responsible for producing high quality, great tasting and well presented food every day following recipes and menus set by the Executive / Sous Chef. Has a passion for using fresh ingredients and creatively contributing to the culinary teams goals and objectives.
Key Responsibilities Responsible for the preparation, production and presentation of menu items and will maintain the Bria Cuisine standard of food quality and service. Operates cooking equipment in a safe and proper manner. Checks equipment and cooking area after use to ensure safety requirements are maintained.
Ensures equipment is maintained in a proper working order and reports any hazards to management. Ensures safety and hygiene practices/procedures are adhered to and assists in maintaining quality assurance standards that comply with all Health and Safety Standards and Regulations. Act as the lead for food production in the absence of the Executive Chef or Manager to ensure seamless department operations.
Maintains a current knowledge of company policies and procedures and commits to, and executes the Bria Cuisine standards. Promotes and maintains positive communication and relationships among management, employees, residents and the public.
Actively contributes recipe and menu ideas to the Chef, thinking creatively and in response to resident feedback.
Ensure residents' rights of privacy and confidentiality are maintained, except in the proper operation of the business. Perform other related duties as required or assigned.
Education &
Experience Diploma from a recognized culinary school preferred Experience in a recognized establishment required Food Safe Certificate Red Seal Certificate is a definite asset Required Knowledge, Skills and Abilities Able to establish and maintain good interpersonal relations by displaying tact, courtesy and patience with residents, guests, volunteers and employees. Able to work independently with a minimum of supervision Capable of multitasking in a fast-paced environment Communicates effectively, organize the departmental operations, and supervise subordinates when acting as lead hand Passionate about fresh ingredients and producing excellent food every day Fluent in written and oral English. Must be able to lift 50 pounds and have the stamina to be on their feet for up to 8 hours Safely and efficiently operate all equipment required for the position's duties.