Job Title: Executive Chef
Job Summary:
The 1st Cook will oversee the preparation and presentation of food in accordance with established recipes, production guidelines, and industry standards for quality and safety.
Key Responsibilities:
* Coordinate daily kitchen operations, ensuring timely completion of tasks and maintaining high-quality standards.
* Train and mentor junior staff members on cooking techniques, food safety protocols, and kitchen procedures.
* Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items according to standardized recipes.
* Operate kitchen equipment such as ovens, stoves, slicers, mixers, etc., safely and efficiently.
* Maintain a clean and organized workspace, adhering to health and safety regulations.
* Provide exceptional customer service, ensuring a positive experience for guests and clients.
Requirements:
* Proven experience as a cook or chef in a commercial kitchen environment.
* Demonstrated knowledge of food safety and sanitation procedures.
* Excellent leadership and communication skills.
* Ability to work effectively under pressure and meet deadlines.
* High school diploma or equivalent required; post-secondary education an asset.
Benefits:
* A competitive salary and benefits package.
* Ongoing training and professional development opportunities.
* A dynamic and supportive work environment.