Cook I

Havens Alliance Group - Executive & Technology Talent Solutions; Summerside; On-site; CAD 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a skilled Kitchen Manager to oversee operations in a busy multi-outlet kitchen. This role involves managing staff, ensuring food quality, controlling costs, and maintaining inventory. The ideal candidate will have significant cooking experience and a background from a reputable cooking school. This position offers the opportunity to lead a dynamic team, implement creative menu designs, and ensure compliance with health and safety regulations. If you are passionate about culinary excellence and team leadership, this opportunity is perfect for you.

Qualifications

• 5-10 years cooking experience in various kitchen settings.
• Ability to act on behalf of Kitchen Supervisor in absence.

Responsibilities

• Oversee day-to-day Kitchen Operations and administration.
• Responsible for quality control and food cost control.
• Mentor and guide Cook II and Cook III positions.

Skills

Advanced Food Preparation

Analysis and Problem-solving

People Management

Creative License

Education

Graduate from reputable Cooking School

Journeyman Cook level

Job description

Oversee the day-to-day food production and daily operation of a busy, fast-paced multi-outlet Kitchen. Including people management, food cost control and inventory control.

Qualifications

• Graduate from reputable Cooking School or relative experience
• 5-10 years cooking experience in various kitchen settings
• Advanced Food Preparation
• Journeyman Cook level preferred
• Experience in overseeing staff
• Analysis and Problem-solving required
• Some autonomy and creative license
• Ability to act on behalf of Kitchen Supervisor in absence

Responsibilities

• Responsible for day-to-day Kitchen Operations; people management and Kitchen Administration.
• Mentor and provide guidance to Cook II and Cook III positions.
• Responsible for quality control.
• Responsible for food cost control; ensuring portion control, food waste control and food usage.
• Managing inventory control; inventory counts, stock rotation, daily and monthly posting.
• Assist in Menu design and implementation and oversee daily food production.
• Oversee receipt of deliveries and ensure all stock is in proper order, relocated accordingly and any deficiencies noted. Quality and Quantity ensured.
• Assist in modifying work processes when necessary.
• Ensure staff is working within the guidelines of the Occupational Health and Safety Act (OHSA) and safe food handling processes.