Lead Cook, Full Time

COMPASS GROUP CANADA; Coquitlam; Hybrid; CAD 55,000 - 75,000; Full time

Job summary

Compass Group Canada is seeking a Lead Cook / Supervisor to assist the Unit Manager in overseeing daily foodservice operations, including production and service, and to supervise culinary activities while ensuring HSQA and safety practices during meals.

You will communicate with the Unit Manager and GM, manage inventory and orders, maintain production and temperature logs, and guide cooks to meet quality standards in a fast-paced environment.

Qualifications

• Experience overseeing day-to-day foodservice operations.
• Knowledge of HSQA practices and food safety policies.
• Ability to manage inventory and orders.

Responsibilities

• Oversee day-to-day foodservice operations and production.
• Supervise kitchen staff and ensure food safety standards.
• Coordinate with Unit Manager and GM on station requirements.
• Maintain logs: production, waste, temperature, receiving.
• Ensure quality standards and guest satisfaction during service.

Skills

Attention to detail

Organizational skills

Independent & team work

Culinary knowledge

Effective communication

Education

Red Seal Cook

Job description

SUMMARY

• The Lead Cook / Supervisor is responsible for assisting the Unit Manager in overseeing the day-to-day foodservice operation, including all production and service.
• The Lead Cook / Supervisor will be responsible for overseeing all culinary operations.
• Must demonstrate the ability to apply common sense and understanding to a variety of situations.
• Must demonstrate a willingness and capacity to follow safe and healthful work practices.
• Observes safety and security procedures; reports all potentially unsafe conditions.
• The lead Cook / Supervisor must communicate effectively with the Unit Manager and General Manager (GM) regarding all station requirements.
• Coordinates service requirements based on station needs and communicates shortages and needs to the Unit Manager.
• Ensures station SOPs are followed for each meal service, overseeing execution to ensure HSQA practices are followed.
• Maintains adequate records and logs, including but not limited to: production and consumption logs, waste logs, temperature logs and receiving logs.
• Communicates station expectations with cooks as required.
• Ensures the submission of required monthly safety audits and compliance inspections, at the request of the Unit Manager.
• Ensures that all food produced meets strict quality standards.
• Answers any guest questions and responds to guest feedback during meal service. Follows up on guest complaints and works with Unit Manager to resolve matters effectively and promptly. Remains available and present during meal periods to address concerns immediately.
• Responsible for all food and supply orders for the unit.
• Accepts orders and verifies all goods have been received in adequate condition, before signing the invoice, and ensures orders are put away promptly after being received.
• Ensures that the all client & company policies are followed at all times.
• Adheres to and enforce all food safety policies; tracks and records compliance of food safety training for all associates.
• Compiles and submits inventory weekly to the Unit Manager.
• Follow waste reduction techniques, including checking clear waste bins for excess or unusual waste after each meal.
• Ensures the cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s) and storage room(s) is completed daily.
• Verify all team members are wearing proper uniform at all times, including name tag and non-slip shoes.
• Complete operational reports and provide to the Unit Manager daily.

CORE COMPETENCIES

• Attention to Detail and Organizational Skills
• Able to work both independently and as a team member
• Advanced knowledge of food preparation techniques, site-specific menus, and culinary industry practices, executing food preparation with a high degree of skill
• Effective and timely communication with both guests and internal stakeholders to ensure event success
• Ability to remain calm under pressure and deal with unexpected situations

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel and reach with hands and arms. The employee is often required to talk or hear. The employee is required to walk, stand and reach for a majority of the shift. The employee must be able to frequently lift and/or move up to 50 pounds.

LANGUAGE SKILLS

• Ability to communicate effectively in the English language, including written and spoken language.

OTHER QUALIFICATIONS

• EDUCATION and/or EXPERIENCE:
  • A Red Seal Cook or Chef designation is considered an asset. Other culinary designations are also considered an asset.
• CERTIFICATES, LICENSES, REGISTRATIONS:
  • HACCP, WHMIS, Workplace Harassment and Violence training to be completed annually.
  • Advanced Food Safety Training
  • Allergen Awareness Training
  • Must be bondable.