Job Description

In conjunction with the Service Manager, the Head cook is responsible for kitchen functions including, preparation, production, safety, sanitation and cleanliness.Leading a team of up to 10 staff members, you would be responsible for helping to train new and existing employees in methods of cooking, preparation, plate presentation, portion and cost control, safety, sanitation and cleanlinessDuties & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Aid with all required paperwork, including forms, reports and schedules in an organized and timely manner. Inventory and kitchen ordering is to be done every week with the service manager.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points. Proper use of all business provided tools and programs to ensure compliance.

Qualifications:

• A minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• Must be able to communicate clearly with managers and colleagues
• Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50 pounds.
• Must have a basic knowledge of dining room and service procedures and functions.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to walk and be "on your feet" for long periods of time (up to 10 hours).
• Extensive knowledge of food safety concepts and practices.
• Must adhere to the established appearance guidelines.

Job Types: Full-time, PermanentSalary: $20.00-$23.00 per hourAdditional pay:

• Tips

Benefits:

• Discounted or free food
• On-site parking
• Store discount

Flexible language requirement:

• French not required

Schedule:

• Day shift
• Evening shift
• Holidays
• Night shift
• Weekend availability

Experience:

• Cooking: 2 years (required)

Shift availability:

• Day Shift (preferred)
• Night Shift (preferred)