Lead Cook

Job summary

The Lead Cook is responsible for the timely preparation of high-quality meals while ensuring adherence to food safety and health regulations. They also supervise, mentor, and schedule kitchen staff to maintain operational efficiency and productivity.

Job details

Company Description WHO ARE WE? Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care. Job Description WHAT'S THE JOB? At Dexterra, we create exceptional customer experiences that make our clients shine. Powered by passionate people, we bring the right teams with the right skills together to turn problems into solutions and challenges into moments of ingenuity. As a Cook, in a Supervisory role, reporting to the Manager, you will be responsible for the proper and timely preparation of meals including, but not limited to, food service, food safety, and supervision and leadership of kitchen staff. Your work will include: Always maintaining a clean kitchen and food storage areas. Prepare high quality, nutritious meals (breakfast, lunch, dinner) according to the client scheduling and within the menu plan and budget guidelines. Be flexible and respond to client needs and food preferences as necessary. Adhere to all Occupational Health and Safety regulations and Safe Food Handling/Health Unit regulations. Adhere to all relevant Dexterra and hospital policies and procedures. Manage inventory. Maintain accurate, signed records of meals served. Train, mentor, and supervise kitchen staff to ensure adherence to food safety standards and quality expectations. Delegate tasks effectively and monitor staff performance to maintain kitchen efficiency and productivity. Conduct quality control checks on all prepared meals and provide constructive feedback to team members. Coordinate kitchen operations and staff scheduling to meet service demands and operational requirements. Be able to work evenings and weekends. Qualifications Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus. Requires 3 years of culinary experience in a similar role; preferably in a high volume, scratch-cooking environment. Candidate must exhibit extensive sanitation and culinary knowledge and accurate knife skills. Requires the ability to work in an organized fashion and within a team environment. Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using good judgement. Must possess the ability to prioritize and follow through in order to meet deadlines. Culinary training degree is preferred, but not required. Candidates must be a minimum of 18 years of age. Requires valid health card. Additional Information WHAT’S IN IT FOR YOU? Be part of an industry that's more important than ever! Employee Referral Program! Career advancement opportunities. Whereas other companies are downsizing, we are growing! Be #1 on day 1 by joining an industry leader. Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the application process are available upon request. Compensation: CAD 20 - CAD 22 - hourly

What you’ll do

The Lead Cook is responsible for the timely preparation of high-quality meals while ensuring adherence to food safety and health regulations. They also supervise, mentor, and schedule kitchen staff to maintain operational efficiency and productivity.

Requirements

Candidates must have at least 3 years of culinary experience in a similar high-volume environment and possess strong sanitation and knife skills. The role requires the ability to work in a team, manage inventory, and communicate effectively in English.

Benefits

• Employee Referral Program • Career advancement opportunities

Listed skills

• Time management · Preferred
• Problem solving · Preferred
• Leadership · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Quality Control · Preferred
• Communication · Preferred
• Sanitation · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food preparation
• Food safety
• Kitchen management
• Staff supervision
• Inventory management
• Menu planning
• Culinary skills
• Knife skills
• Sanitation
• Leadership
• Team coordination
• Quality control
• Problem solving
• Time management
• Communication
• Ingenuity
• Constructive Feedback
• Ability To Meet Deadlines
• Follow Through
• Cooking
• Food Services
• Economics
• Occupational Safety And Health
• English Language
• Food Safety And Sanitation
• General Mathematics
• Inventory Management
• Operations
• Scheduling
• Prioritization
• Knife Skills
• Quality Control

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Lead Cook
• Cook
• Cooks
• Cooks, Restaurant