POSITION OBJECTIVE

Reporting to the Chef, Sous Chef, and Chef de Partie, the First Cook’s main objective is to prepare and present menu items as set out by the Chef to ensure safety, hygiene, and cleanliness in all aspects of work and other members of the kitchen. This position is responsible for working the whole line of the kitchen including the preparation and presentation of both hot and cold menu items set out by the Chef, while coordinating with other kitchen members in the process. You will collaborate with the kitchen team to ensure every dish is prepared efficiently and consistently, upholding the highest standards of quality and presentation.

KEY ACCOUNTABILITIES

Food Preparation

·         Prepare food for service (e.g. chopping vegetables, butchering meat, preparing sauces).

·         Ensure the proper use of scales and measurements in all recipes, portioning, and food production.

·         Cook menu items to the satisfaction of the chef and customer.

·         Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.

·         Follow any and all recipes as they apply to any food products as determined by the Chef.

·         Participate in the plating in designated food service areas to maintain the best quality presentation under the direction of more experienced line cooks and chefs.

·         Ensure that food comes out simultaneously in high quality and in a timely fashion.

·         Clean up station and take care of leftover food.

·         Stock inventory appropriately.

·         Identify situations which compromise Park Hospitality's culinary standards and report to the Chef.

Instruction to others

·         Provide assistance to line cook 2 and 3 on kitchen procedures and daily kitchen operations.

·         Able to correctly and efficiently chop and prepare food.

·         Coach and mentor junior line cooks on the proper knife skill techniques.

·         Coaches’ junior line cooks on proper cooking techniques.

·         Reviews food prepared by junior cooks.

General Duties

·      Adhere and comply with all policies, safety regulations and safe work practices that will ensure a safe work environment.

·      Maintain a professional image while working and provide extraordinary experiences to our park visitors while performing daily work activities.

·      Demonstrate the ability to establish and maintain positive relationships with co-workers, volunteers, and visitors.

·      Demonstrate a commitment to the principles of equity and diversity, and proven ability to work effectively with a diverse population.

·      Perform other related duties and responsibilities as required.