Job Overview
Under the supervision and direction of the Kitchen Manager, the Chef develops, leads, and directs the Food Service Team in preparing and serving all food products. The position of Chef is a hands-on cooking position, and the Chef must be willing & able to work in all areas of Food Services. The Chef assists the Kitchen Manager in menu planning, ordering, and organizing the kitchen operation. In the absence of the Kitchen manager, the Chef assumes an acting role of the Kitchen Manager.
Duties
- Coach and provide leadership to all the staff of the kitchen, ensuring consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication with the kitchen staff.
- Always work safely and efficiently and leads by example to all staff members following safe food handling policies.
- Helps to plan rotation menu with Kitchen Manager on duty and adds input for new menu ideas.
- Help establish a daily prep list and make sure these tasks are completed before tasks for the next day are started, unless authorized by the Kitchen Manager.
- Monitors coolers and freezers for proper rotation, labeling and dating of products, instructs people responsible for assigned coolers to attend to their coolers, as necessary.
- Completes End of Day Checklist – physically making sure all items are in fact completed.
- Completes temperature logs of freezers and coolers if not already done by Kitchen Manager.
- Prepares and ensures the timely compilation of section order sheets and submits them to Kitchen Manager.
- The key role of the Chef on duty is to lead by example by displaying hard work ethic, organizational skills, and leadership to accomplish the highest food quality each day as well as keeping the rest of the kitchen functions running smoothly.
- Report any equipment malfunctions or issues to the Kitchen Manager or Maintenance Department, so they can be addressed in a timely fashion.
- Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
- Able to step into the role of Kitchen Manager when required.
- Other necessary duties as assigned by the Kitchen Manager on duty.
Requirements
- A minimum of Grade 12 or equivalent is required.
- Post-secondary degree or diploma in Culinary Arts, Hospitality, or related discipline an asset.
- Must possess Canadian Red Seal certification or international equivalent.
- 3-5 years previous experience working in a kitchen environment. Chef Camp experience is preferred.
- Any satisfactory combination of education, training, experience, or abilities in a related field.
- Have the ability to lead a team to provide and maintain production for 500 plus camp residents.
- Will hold or be required to successfully complete: Safe Food Handling Certification, First Aid Level C and WHMIS.
- Good command of English language, both verbal and written with ability to follow written and verbal instructions.
- Demonstrate knowledge of food service and catering trends, quality, production, and presentation requirements.
- Knowledge of various cooking techniques. Innovative, meticulous, and quality conscious.
- Knowledge of proper sanitation procedures, understanding of food handling and food safe guidelines.
- Must have good organizational skills and perform tasks in a timely manner despite interruptions.
- Maintain a safe environment at all times. Have a keen awareness of safety (and ability to recognize hazards) in all aspects of work.
Pay: From $25.00 per hour
Benefits:
- Commuter benefits
- Company pension
- Dental care
- Disability insurance
- Employee assistance program
- Extended health care
- Life insurance
- On-site gym
- Paid time off
- RRSP match
- Vision care
Work Location: In person
