1st Cook - Toronto, Canada - Ugly Delicious

Description

Under the direction of the Junior Sous Chef, primary function of the 1st line cook position is to provide support to the Junior Sous Chef by assisting in all areas of food preparation and production.

Understand the importance of and promote the Company's Mission, Vision &Values, while being a team player, punctual an adaptable to fast paced work environment.

• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling.
• Works with kitchen leadership team to maintain kitchen organization, staff ability, and training opportunities.
• Demonstrate Continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless teamoriented guest service.
• Visually inspect, select and use only the freshest fruits, vegetables and other food products of the highest standard in the preparation of all menu items.
• Participate in food preparation, produce food, taste and expedite during peak meal periods as needed.
• Read and employ math skills for following recipes. Process requisitions for supplies.
• Train and supervise kitchen staff in the proper preparation of menu items.
• Control procedures for cost and quality
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
• Oversees and organizes kitchen ingredients to ensure a firstin, firstout food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Trains new kitchen employees to restaurant and kitchen standards.
• Ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.
• Assist with the preparation and display of highquality foods as established by the Chef.
• Ensure all stations are properly set prior to service and make the necessary corrections if needed.
• Provide training and experience to staff to adhere to the quality standards of the department.
• Ensure food is handled, processed, and stored in accordance with Food Handling Certification
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the restaurant.
• Report any questionable product concerns to the Chef to maximize product utilization and minimize waste.
• Assume Junior Sous Chef responsibilities during absence of Junior Sous Chef.
• Perform other related duties as assigned by Juniour Sous Chef.

• 35 years of industry experience as a supervisory role in an established and recognized food service establishment.
• Formal Culinary Training.
• Extensive Food and Beverage knowledge. Restaurant Industry knowledge. High volume Grab and Go experience preferred.
• Strong organizational skills, attention to detail, knowledge of restaurant regulations, leadership, management, ability to work under pressure
• Proper service temperatures and holding temperatures of all prepared foods and knowledge of all cooking methods.
• Must be able to speak, read, write and understand English with good communication skills, both verbal and written.
• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include, grinders, mixers, and other kitchen related equipment.
• Ability to physically selfdemonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.

• Monday to Friday
• Weekend availability

• Tips

• Chef de cuisine, 1st Line cook: 5 years (preferred)

• Food handlers certificate (required)
• Smart Serve Certificate (required)