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 Secure 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 great 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.