Essential Duties and Responsibilities: 

• Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
• Conduct daily briefings and assign tasks to cooks and monitor their tasks and performance.
• Supervise hourly food service associates.
• Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area.
• Demonstrate complete understanding of daily menu items and accurately explain them to associates.
• Keep up with peak production and service hours.
• Monitor inventory and deliveries of products and supplies. Track product production, consumption and waste. Inform sous chef when supplies or products are low.
• Working directly under the sous chef or executive chef.
• Assisting the Sous Chef with recipe testing and tasting, stepping in to run the kitchen when the Sous chef is away.
• Ensure all the cooking and Preparation, Chiller & Freezer logs are filled correctly and validated on daily basis.

Qualifications:  

• Two years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal) English.