Lead a shift, station or area of the kitchen, supervising a team of culinary professionals and ensuring food quality, safety and cost management.
Hourly par rate of $37.07
- Lead a shift, station or area of the kitchen, supervising a team of culinary professionals
- Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
- Proactively prioritize, delegate, and assign duties to Journeypersons, Cooks Assistants and Stewards to ensure a consistently high level of service and quality food for our guests
- Ensure food safety protocols are followed and the kitchen is neat, clean and organized
- Manage food cost by controlling waste through FIFO rotation, proper ordering, storage and preparation of all foods
- High School diploma or equivalent
- Nice to have: GHS/WHMIS Training
- Nice to have: Computer skills including Word, Excel, email communication