Head Cook

Volt Raceway; Bowmanville; On-site; CAD 50,000 - 70,000; Full time

Job summary

A multi-venue entertainment business in Bowmanville is looking for a skilled Head Cook to manage daily kitchen operations. This role involves leading BOH operations, developing creative menus, and ensuring food safety standards. The ideal candidate has a minimum of 5 years’ experience in a high-volume kitchen, with at least 2 years in a leadership position. This is an exciting opportunity for those who thrive in fast-paced environments and are passionate about food quality and team collaboration.

Qualifications

• Minimum 5 years of experience in a high-volume kitchen, with 2 years in a leadership role.
• Strong leadership and communication skills are essential.
• Proven ability to maintain food quality under pressure.

Responsibilities

• Lead daily BOH operations, ensuring compliance with regulations.
• Assist with developing and updating menus using seasonal ingredients.
• Collaborate with events team to execute catering services.

Skills

Leadership

Food Safety

Time Management

Communication

Culinary Skills

Education

Certifications in Food Safety, WHMIS, and Smart Serve

WHMIS Certification

Smart Serve Certification

Tools

POS systems

Inventory management tools

Job description

Job Overview

Volt Raceway is seeking a skilled and motivated Head Cook to lead daily kitchen operations in a fast‑paced, multi‑venue entertainment environment. This role is ideal for someone who thrives in a hands‑on setting and can support both regular service and catered events. As Volt Raceway does not have a dedicated kitchen manager, the Head Cook will take on key responsibilities related to kitchen oversight, food safety, and equipment maintenance—with support from management.

Key Responsibilities

Kitchen Operations & Food Safety

• Lead daily BOH operations, ensuring compliance with health and safety regulations.
• Personally prepare and oversee signature dishes to maintain quality and presentation standards.
• Maintain a clean, organized, and efficient kitchen environment.
• Ensure food preparation, storage, and hygiene practices meet or exceed regulatory standards.
• Monitor and follow maintenance schedules for kitchen equipment; report issues promptly.
• Stay informed about food safety risks and proactively prevent violations.

Menu Development

• Assist with developing and updating menus, incorporating seasonal ingredients and innovative culinary techniques.
• Provide input on menu pricing and portion control to support cost management.

Inventory & Vendor Coordination

• Assist with inventory tracking to ensure availability of high‑quality ingredients.
• Support vendor coordination, including ordering supplies and maintaining relationships.
• Help monitor food costs and minimize waste while maintaining quality.

Event Support

• Collaborate with the events team to execute seamless catering services.
• Ensure high‑quality food service during events, meeting client specifications.

Team Leadership and Scheduling

• Assist with hiring, training, and mentoring BOH staff.
• Schedule staff to ensure coverage for regular service and events.
• Foster a collaborative and professional kitchen culture.
• Support performance monitoring and provide feedback to team members.

Requirements

• Minimum 5 years of experience in a high‑volume kitchen, including 2 years in a leadership role.
• Certifications in Food Safety, WHMIS, and Smart Serve.
• Strong leadership and communication skills.
• Proven ability to maintain food quality under pressure.
• Excellent time management and organizational skills.
• Familiarity with POS systems and inventory tools (preferred).
• Availability to work weekends (Friday, Saturday, Sunday).