Fulltime position
JOB FUNCTION
1stCook oversees the daily culinary operations to ensure high-quality food production, smooth service execution, and an efficient well-organized kitchen.
This role combines hands-on cooking with leadership, operational planning, and excellent communication skills, to assist the Food Service Manager / Sous Chef in maintaining and directing staff according to the practices, policies and procedures set forth by the Foundation, while also providing support by assuming a temporary supervisory role during absence.
Key Responsibilities
Culinary Operations
- Prepare and cook menu items to established standards ensuring consistent quality, freshness, adherence to recipes and SOPs and perform plating, finishing and all aspects of service
- Prepare, cook, and present menu items according to the Diet Tracker information provided by the Dietician for special needs residents
- Ensure all food is prepared safely and in compliance with health regulations.
- Maintain proper stock handling procedures through proper receiving, labelling, FIFO principles and Danger Zone temperature requirements.
- Lead, mentor and train all team members below 1stCook level and participate in skillset evaluations
- Always provide leadership through positive reinforcement and professionalism.
- Manage kitchen resources responsibly, including minimizing labor and food costs, reducing waste, and submitting equipment repair requests as needed
- Handle purchasing and inventory tasks such as placing of orders, requisitioning products and recording required temperature logs
- Recognizes opportunities for improvement in kitchen operations through collaboration, continuous improvement strategies and implementing solutions with the support of the Food Services Manager
- Assist with the development of seasonal menus, standardized recipes, and special events.
- Uphold Foundation standards for hygiene, food safety, grooming, and workplace cleanliness, performing additional duties as assigned
Qualifications
- Posses a minimum of 4000 hrs. of practical cooking experience in Hospitality, Healthcare or Institutional culinary environments.
- Be in good health and physically able to perform all duties.
- Have excellent communication skills both verbally and written
- Excellent interpersonal skills and ability to interact respectfully and appropriately with diverse groups of people.
- Have experience supervising and leading a team in a kitchen/dining room environment
- Have previous experience with inventory controls and product ordering software
- Emergency First Aid, Food safe and WHMIS certificates are mandatory.
- Have experience working in a Unionized environment
Please apply with resume to:
Don Thompson
Food Services Manager
Sylvan Lake Lodge Foundation
4620 47 Ave, Sylvan Lake, AB T4S 1N2
Email: [email protected]
Fax: 403-343-2332
Pay: $26.13-$27.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- Paid time off
- Vision care
Work Location: In person
