Join the CLS Catering Services Team! CLS Catering Services Ltd. is a joint venture of LSG Sky Chefs and Cathay Pacific Airways Ltd., a leader in airline catering and a provider of integrated services solutions. These include catering, packaged food solutions, convenience retail, airport lounge catering, home delivery and aviation security services. The company’s extensive know-how in culinary excellence and logistics has led to its’ successful entry in adjacent markets, such as train services and retail. Today, LSG Sky Chefs delivers over 308 million meals a year and is present at 131 locations in 49 countries. CLS operates from Vancouver, Calgary and Toronto airports and has been an industry leader in Canada for over 20 years.
Position Overview: Reporting to the Sous Chef and First Cook (Lead Hand and Coordinator), the First Cook supports the Hot Kitchen production by producing food in the Hot Prep, while following MPS production schedule. In addition, the First Cook follows customer specifications and hygiene adherence.
Job Description:
- Provide leadership and guidance to all Second Cooks and General Cooks when necessary
- Optimize productivity by providing support to team to get the assigned work completed for the day
- Follows recipes and/or product directions for preparing, seasoning, cooking, and tasting of different meals, soups, and sauces specified to airline requirements
- Responsible for inventory at hand/reservations for next day’s preparation based on the airline’s load
- Record and maintain inventory count as needed
- Must be flexible with work schedule and hours and adapt to schedule changes to accommodate operational requirements
- Responsible for keeping the operation area free of clutter and organized
- Responsible for following all CCPs documentation and cooking, chilling, date coding, thaw records, related to HACCP regulations
- Other related duties within the cooking area, as assigned by the Sous Chef or First cook (Lead Hand or Coordinator)
Qualifications/Experience:
- Post-secondary education from a certified culinary institute is an asset
- Western cuisine experience
- Red Seal certification is an asset
- Minimum 4-5 years’ experience in a high volume cooking and preparation of different cuisines
- Must have basic knowledge of food handling procedures, Food Handler Certificate
- HACCP processes and procedures is an asset
- Ability to read and write in English
- Effective problem solving skills
- Ability to Multi-task
- Ability to lift at least 50 lbs
- Must be able to multi task
- Ability to work in an environment that encourages teamwork, creativity, openness, honesty and mutual respect
- Maintain a professional appearance and demeanor at all times
- Attention to detail
- Must be an organized individual, in addition to maintain an organized work station
- Required to work in a safe manner, while following company policy and safe practices
- Ability to make informed decisions in a timely manner
Job Types: Full-time, Permanent
Pay: $23.84-$24.32 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Vision care
Application question(s):
- How long does it typically take you to commute to this location during peak hours? Are you comfortable with this travel time?
- What transportation options are available to you for commuting to our office? Are there any factors that might affect your ability to travel to work regularly?
- Please describe your cooking experience in detail. Which cuisines are you most familiar with? For each cuisine, rate your expertise on a scale of 1 to 10, with 10 being highly proficient. Feel free to mention any specific dishes you excel at preparing.
Work Location: In person
