Position Summary

JOB DESCRIPTION

Under the direction of the Executive Chef and the supervision of our Culinary management Team, the 1 st Cook (Banquets) is responsible for preparing, cooking, and presenting high-quality dishes for banquet and catering events in accordance with established menus, recipes, and standards. This role ensures timely and efficient food preparation for large groups while maintaining food safety, quality, and presentation standards. The 1st Cook (Banquets) is responsible for providing gracious level of customer service to ensure guest satisfaction in a high-volume establishment. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

Responsible for preparing all menu items with strict adherence to menu and ingredients specifications; Ensure inventory levels are maintained; Evaluate kitchen procedures and processes and make recommendations for implementation and improvements as required; Adjust recipes or portions as needed for large-scale production while maintaining taste and presentation. Prepare, setup, stock up and tear down buffet as instructed; Provide training to cooks and other culinary team members; Work co-operatively with other kitchen personnel to prepare hot and cold appetizers for the buffet and restaurant outlets; Assist Sous Chef in preparing and cooking food items for catering and special events where applicable; Assist in preparing food items for catering and special events; Comply with food safety regulations and ensure all temperature logs are completed accurately; Control food waste and spoilage; Clean and sanitize workstation before and after food preparation; Inspect work area daily and report any hazards and/or defective equipment; Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required; Other duties as assigned.

Education And Qualification Requirements

Post-Secondary Education in a related field; Minimum three (3) years of progressive kitchen experience; Working towards RED SEAL certification or desire to grow in the culinary arts Completion of Food Safety Certificate; Supervisory experience an asset; Strong knife handling skills; Must be WHMIS certified; Knowledge of HACCP; Ability to multi-task and excel in a fast-paced environment; Strong organizational, interpersonal and communication skills; Strong knowledge of food safety requirements; Ability to perform tasks effectively and safely within prescribed time limits; Maintain a positive working relationship with fellow employees and management as part of a team; Must be able to pass a criminal background check Must be 19 years of age or older

Work Environment Considerations

Regular kitchen/restaurant environment, fast paced with multiple priorities, deadlines and deliverables. This role requires extended period of standing, walking, bending and may lift up to 35 lbs. The role requires a flexible schedule that adapts to business needs, and will have non-traditional work hours including holidays, evening, overnight or weekend shifts.