cook, first

DD MAU; Vancouver; On-site; CAD 40,000 - 55,000; Full time

Job summary

A local catering service in Metro Vancouver is seeking a skilled individual to manage kitchen operations and coordinate special events. The ideal candidate has secondary education and at least 2 years of experience in a similar role. Responsibilities include supervising staff, preparing meals, and ensuring compliance with health and safety regulations. This is a permanent position offering 30 hours of work per week.

Qualifications

• 2 years to less than 3 years of experience in a relevant role.

Responsibilities

• Co-ordinate special events.
• Prepare and cook complete meals or individual dishes.
• Supervise kitchen staff and helpers.
• Ensure health and safety regulations are followed.
• Monitor staff performance.

Education

Secondary (high) school graduation certificate

Job description

Overview

Education: Secondary (high) school graduation certificate

Experience: 2 years to less than 3 years

Responsibilities

• Co-ordinate special events
• Determine the size of food portions and costs
• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• Prepare and cook complete meals or individual dishes and foods
• Prepare dishes for customers with food allergies or intolerances
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food
• Order supplies and equipment
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Clean kitchen and work areas
• Recruit and hire staff
• Organize buffets and banquets
• Manage kitchen operations
• Address customers' complaints or concerns
• Train staff
• Supervise staff
• Participate in marketing plans and implementation
• Negotiate with clients for catering or use of facilities
• Enforce provincial/territorial liquor legislation and regulations
• Ensure health and safety regulations are followed
• Cost products and services
• Conduct performance reviews
• Balance cash and complete balance sheets, cash reports and related forms
• Provide customer service
• Negotiate arrangements with suppliers for food and other supplies
• Leading/instructing individuals
• Organize and maintain inventory
• Determine type of services to be offered and implement operational procedures
• Manage events
• Set staff work schedules
• Recruit staff
• Plan and organize daily operations
• Monitor staff performance
• Monitor revenues to determine labour cost
• Modify food preparation methods and menu prices according to the restaurant budget
• Evaluate daily operations
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies

Qualifications

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Details

• Work Term: Permanent
• Work Language: English
• Hours: 30 hours per week