Senior Cook: Kitchen Operations & Standards Lead

West Edmonton Mall Property Inc. (West Edmonton Mall and Fantasyland Hotel); Edmonton; On-site; CAD 45,000 - 65,000; Full time

Job summary

West Edmonton Mall Property Inc. seeks a First Cook to oversee day-to-day kitchen operations under the guidance of the Executive Chef, Sous Chef and Chef de Partie. You will ensure hotel standards are met, control costs, and lead a team across outlets to deliver quality cuisine.

You will maintain sanitation, manage inventory, train staff, and stay current with industry trends while upholding company standards and policies.

Qualifications

• A minimum of 3 years food service management experience.
• Canadian Journeyman or Red Seal Cook certification.
• Excellent knowledge of all aspects of food preparation.
• Must possess good interpersonal and communication skills.
• Strong passion for cooking and constant drive to improve skills.
• Basic knowledge of food and beverage operations including food and labour controls.
• Good working knowledge with staffing, setup functions and waste control.

Responsibilities

• Ensuring hotel standards with respect to food service are met or exceeded.
• Control portions, presentation, and wastage across outlets.
• Maintain sanitation procedures per Alberta health standards.
• Maintain open communication with associates and supervisors.
• Ensure kitchen equipment is properly maintained and functioning.
• Ensure adequate food demands are met and inventories are conducted.
• Meet with supervisor to discuss concerns relating to food service.
• Maintain par stocks at proper levels and conduct monthly inventories.
• Train new staff and retrain as needed.
• Keep abreast of cooking trends through journals and publications.
• Lead by example and uphold company standards.

Job description

West Edmonton Mall Property Inc. seeks a First Cook to oversee day-to-day kitchen operations under the guidance of the Executive Chef, Sous Chef and Chef de Partie. You will ensure hotel standards are met, control costs, and lead a team across outlets to deliver quality cuisine.

You will maintain sanitation, manage inventory, train staff, and stay current with industry trends while upholding company standards and policies.