Job Description

Lead Cook

Raven Inn Whitehorse

Whitehorse, YT
Full Time

Compensation is based on experience. We offer a great bonus program and health benefits

• 
  Restaurant & Hospitality

Duration

Permanent

Intended job posting audience

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.
Our restaurant is located inside the Raven Inn, the newest boutique hotel in town and has an exciting opportunity for you as a Lead Cook. We are looking for someone who will work along side us as we continue to grow. If you think you have the qualities listed below and you are looking to join an awesome team than please reach out to us! We offer great wages based on experience along with an awesome bonus program and great health benefits. Reporting to the Kitchen Manager and General Manager, the Lead Cook will assist with the daily operation of the restaurant kitchen. This includes but is not limited to food preparation and quality, supervision and training of kitchen staff, physical maintenance and cleaning, food ordering/inventory, and ensuring food quality standards and revenue goals are met. The Lead Cook oversees the hands-on aspects of daily food production which includes staff scheduling, ensuring daily tasks are completed by all kitchen staff, and corrective actions are offered and implemented. Periodically the Lead Cook may be required to fill-in for the Kitchen Manager. Job Tasks

• Assists with the day-to-day operations and assignments of the kitchen staff, communicates food preparation goals and assigns/prioritizes tasks to all kitchen staff.
• Communicate, monitor and enforce Hotel, Food Safe, HACCP and Yukon Environmental Health policies and procedures with all kitchen staff.
• Assist with ensuring all kitchen staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Instructs cooks and/or other kitchen staff in the delivery of food services which includes but is not limited to stock rotation, efficient preparation, cooking, garnishing and presentation of food.
• Ensures Food Safe procedures are followed and adhered to by all kitchen staff which includes following and enforcing Yukon Environmental Health policies and procedures.
• Assists with the production schedule and staff requirements necessary to ensure timely delivery of food service.
• Ensure all menu items are consistently prepared and presented according to established recipes and standards.
• Collaborate with kitchen staff and other personnel to develop new menu items which includes but is not limited to formulation of new recipes, incorporating food trends, seasonal availability of ingredients, fluctuating hotel customer levels, considering customer suggestions, and creating special event and catering menus.
• Execution of food presentation to ensure all kitchen staff deliver consistent food plating and presentation.
• Prepare and cook all ingredients which may include a variety of ethnic items and/or food allergy accommodations.
• Follow and enforce HACCP procedures in all areas of the kitchen and where food is processed, prepared and consumed.
• Ensure all kitchen equipment is in proper operational condition and is cleaned daily.
• Supervising kitchen staff to ensure equipment is operated in a safe and efficient manner, appliances (included fridges and freezers) are regularly cleaned, and janitorial related kitchen duties are carried out and completed by kitchen staff.
• Daily food inventory and ordering.
• Ensuring fresh, frozen and pantry items are stored, rotated, and handled in accordance with Food Safe and HACCP policies.
• Coordinating with General Manager and Kitchen Manager to ensure upcoming functions are adequately staffed and catered, and consistently monitor food and staffing levels to ensure the demand, or lack thereof, meet each other. Plan ahead to anticipate business volume.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Interact with outside contacts which include but are not limited to wholesale food suppliers, guests, catering clients, and other customers of the Hotel to ensure their satisfaction and resolve complaints as they happen.
• Ensure professionalism is maintained at all times with fellow employees and customers.
• Engage in healthy workplace interactions which includes offering corrective actions to other kitchen staff, documenting personnel issues and resolving conflicts as they arise.
• Establish procedures for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Recruit and hire staff such as cooks and other kitchen workers
• Job environment requires the candidate to lift 50 lbs on a daily basis and be aware of safe work practices, health and safety and other practices.
• Candidate to maintain food safety certificates applicable in Yukon Territory.