Lead Cook - Parksville, Canada - Stanford Seniors Village
Description
Job Type:
Full-time Permanent
SUMMARY OF POSITION:
Reporting to the Chef/food Service Manager, and/or designate, the Lead Cook is responsible for the preparation and / or directing the preparation of meals from a designated menu, maintenance of a safe sanitary workplace, inventory control and ensuring the smooth operation of assigned area(s)
RESPONSIBILITIES:
Include but not limited to;
- Responsible for the production and service of menus using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
- Coordinates the activities and work flow during production, presentation / service and clean up of assigned staff and area(s).
- Ensures the proper preparation, delivery and service of food to ensure safety of residents, guests and the public. Performs audits testing palatability and temperature and takes corrective action as necessary.
- Estimates food requirements according to the needs of the facility, orders and receives supplies as per established purchasing practices, resolves discrepancies with suppliers as required.
- Establishes and ensures maintenance of food rotations in storage / inventory in order to minimize spoilage and waste.
- Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
- Assists the Food Services Manager in the organization and evaluation of Food Services and staff to ensure a continual high standard of Food Services.
- Promotes and maintains positive communication and relationships among management, staff, residents, and the public.
- In the absence of the Food Service Manager, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
- Other related duties as required
QUALIFICATIONS:
- Grade 12 or equivalent
- Graduation from a recognized program in cooking or equivalent combination of education and experience.
- Knowledge and experience with cooking, butchery, baking, kitchen equipment and machine
- Two years' experience in hotels, restaurants or institution
- One year or more years of supervisory experience is required
- All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
SKILLS AND ABILITIES:
- Physical ability to carry out the duties of the position and operate related equipment
- An aptitude toward detail and creativity with good planning and organizational skills
- Ability to develop and maintain harmonious relationship with all levels of personnel and residents
- Ability to work independently and follow instructions with mínimal supervision
- Ability to communicated well in written and oral English
- Ability to demonstrate tact, diplomacy, empathy and patience when working with staff and residents
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