Lead Cook (Full Time, AM Shift)

Eskaton; Saskatchewan; On-site; CAD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a Lead Cook to join their team in a full-time capacity. This role involves overseeing meal preparation and ensuring the highest standards of food quality and safety for residents. The ideal candidate will have a passion for cooking, a strong background in food service, and the ability to lead a team effectively. If you are looking to make a meaningful impact in a supportive environment, this opportunity is perfect for you.

Qualifications

• 2-4 years of recent cooking experience, preferably in a restaurant.
• Serve Safe Certification required.

Responsibilities

• Prepare and serve meals ensuring quality and resident satisfaction.
• Supervise kitchen activities and staff in the absence of management.

Skills

Food Preparation

Sanitation and Safety Techniques

Inventory Management

Recipe Adherence

Education

High School Diploma or GED

Tools

Kitchen Equipment

Temperature Logs

Job description

Join to apply for the Lead Cook (Full Time, AM Shift) role at Eskaton.

Position Summary:

The Cook is responsible for the preparation and serving of meals for the residents of Eskaton. He/She is responsible for cooking a variety of foods to ensure the highest quality and resident satisfaction, maintaining cleanliness of the food services area, and indirectly supervising Cooks, Food Service Workers, and Dietary Aides.

Position Responsibilities Include:

• Applying sanitation and safety techniques while working and supervising.
• Being responsible for all kitchen activities in the absence of the Manager/Director.
• Assisting in training food service personnel as directed.
• Assisting in the scheduling, cleaning, and maintaining of kitchen facilities and equipment according to schedules and procedures. Routinely checking and maintaining temperature logs.
• Preparing and cooking meals according to recipes, menus, food production methods, regulatory requirements, and therapeutic diet orders, ensuring palatability and quality.
• Practicing and applying portion control during preparation and service while supervising kitchen staff during meal service.
• Making appropriate notations of food substitutions on daily menus and communicating to the Manager/Manager on Duty.
• Assisting in inventory, ordering, rotation, and maintaining of foods in all storage areas.
• Familiar with the food service disaster plan.

Qualifications:

• High school diploma or GED.
• Two to four years of recent experience as a cook; restaurant background preferred.
• Serve Safe Certification.

Job Knowledge:

• Knowledge of safe food handling and preparation.
• Knowledge of practices to avoid waste and misuse.
• Ability to present foods attractively and test quality by taste and smell.
• Broad knowledge of breakfast, lunch, and dinner entree preparation, including scratch soups, sauces, gravies, starches, and vegetables.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Non-profit Organizations