Our philosophy is “to be great you need to have great people”.Accordingly, we are always searching for “great people”. If you thrive in a dynamic, entrepreneurial workplace we would be very interested in hearing from you.
Appendix B
Job Description
First Cook
Job Title: First Cook
Department: Food & Beverage
Reports To: Head Chef
Summary
The First Cook will be responsible for leading the kitchen team in the absence of a Manager including and not limited to the quality control, production control, waste control and creativity aspects in the overall performance of the kitchen. This position must have a thorough knowledge in all cooking and food preparation, presentation methods and techniques. The First Cook will lead on the Kitchen line and ensure delivery of quality food and presentation as per standards established by the Head Chef. The First Cook must be able to train and mentor their assistants in the application of these abilities.
Positioning Statement:
The First Cook professionally represents the hotel through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.
Essential Day to Day Duties & Responsibilities:
- Previews the daily food service functions. Assigns employees daily tasks in an organized fashion. Promotes the efficient production of the tasks assigned for all individual food service outlets.
- Plans, creates and executes all food functions from the pre-preparation stages to the point where the customer receives the food product. All the while ensuring quality in taste and presentation of all menu items.
- Possesses thorough knowledge of superior quality food production, preparation and presentation techniques and methods.
- Takes the initiative in organizing and preparing food products when unscheduled events occur and the situation requires prompt action.
- Conducts frequent inspections of all food storage areas in order to prevent food spoilage and maximize the food cost expenditures.
- Participates in regular inventory and purchasing of all food and food related products.
- Maintains daily cleaning schedules to ensure kitchen’s cleanliness and sanitation.
- Ensures that equipment is functioning, sanitized and that any maintenance is reported to management.
- Responds to guest complaints and resolves them in a way that ensures the guest is satisfied, will return again and that every guest departs happy.
- Trains and mentors new and existing employees in all aspects of culinary development in all of the kitchen food service.
- Collaborates with the Head Chef and Sous Chef in the creation and execution of the overall annual business plan. Including but not limited to the strategic plan, cost budget as well as monthly, quarterly and annual action plans for kitchen departments.
- Develops, in consultation with the Chef and Executive team, standards for food service within the Banquet department with respect to cooking and presentation of all menu items.
- Takes responsibility in the absence of the Head Chef.
- Possesses thorough knowledge of Sanitation and Food Safe procedures as established by the Health Board and hotel policies and procedures.
- Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required.
- Stays safe all the time. Following our safety procedures, you will report all incidents and put safety first for yourself, your teammates and our guests.
- Takes pride in your appearance and position as a hotel ambassador. Follows all department uniform and grooming requirements.
- Always knows what events and activities are on the day’s schedule in the hotel and neighbourhood.
- Jumps into other ad-hoc duties when your colleagues need your assistance.
- Communicates effectively and efficiently with all departments in the hotel to work together to deliver the most memorable experience to the guest.
- Adheres to all brand and company standards, policies and procedures.
- Other duties as assigned by your direct report.
Contacts: (KEY individuals the First Cook regularly communicates with, frequency of contact and purpose of that contact)
Title Contact Frequency (e.g. 1x/wk) Purpose
General Manager As needed Daily pleasantries as well as when needed in the absence of the appropriate direct report interaction.
Direct Report Multiple times per day Discuss issues and find solutions, promote harmony, and team spirit.
Team Mates Multiple times per day To be visible and accessible to all team members.
Hotel Guests As required To connect with guests on a regular basis.
Knowledge/Skills/Abilities/:
- Enthusiastic, attentive and approachable.
- 3-5 years of culinary experience working in a high volume kitchen.
- Must be able to work in all areas of the line.
- Ability to remain standing for the duration of an 8 hour shift.
- Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Available to work flexible hours including early mornings, evening weekends, and holidays.
- Acts with a sense of commitment and integrity, lives with honor, desires success, strives for excellence, and is not afraid of opportunities.
- Great sense of confidence and self worth.
- Proven ability to lead a team, including strong organizational skills and time management skills.
- Works in an efficient manner while managing multiple tasks and priorities.
- Maintains a workplace environment that understands and respects policies and procedures.
- Actively participates in local community events.
- Desires ongoing professional development.
Certifications Required:
- Food Safe.
- Red Seal Certification or equivalent experience.
- Brand and company required training as outlined during on boarding and as identified throughout your employment.
Thank you for your interest in our company, we hope you apply today!
