Lead Cook

Duties

Oversee the food preparation, production and serving for cafeteria and catering operations, as per recipes, cooking procedures, production levels and standards of quality determined by management.

• Produce all menu items, as per recipes and cooking procedures.
• Assist with menu writing, recipes, scheduling, and food costing.
• Order food and supplies in accordance with the institution's contract suppliers, while consulting other Food Services operations and Culinary Arts with their ordering needs.
• Receive and count inventory items.
• Open and close work areas.
• Provide excellent service to all cafeteria and catering customers.
• Train new employees.
• Maintain a supportive and positive work environment for the team of food service workers, cooks, prep cooks, dishwashers, and other food services/culinary employees.

Required Qualifications

Canadian Red Seal in cooking...