Culinary Team Lead, Seasonal Part Time

Compass Canada•Ottawa, ON

5d•Onsite

About The Position

The expectation of this position is that the employee performs their duties and responsibilities in an efficient and effective manner. Furthermore, the expectation is to perform these duties while working as a part of a team. This job has minimal supervisorial responsibilities, limited to leading and motivating a team within a work area(s) to accomplish the assigned duties.

Requirements

Experience or a combination of education in cooking, food prep, and/or culinary arts is required.
Must be able to demonstrate past experience leading 3-6 team members.
Must be flexible with schedule and able to work different shifts, availability must fit operational needs.
Must practice good personal hygiene.
Must be able to effectively give and receive instructions.
English is the working language at this job location. Candidate must be able to understand, read, write, and speak English.

Nice To Haves

French is considered an asset but is not mandatory.
Smart Serve certification is considered an asset.
Completion of POC7 food safety course online.

Responsibilities

Be on-time for shift, in uniform, and prepared to work at the scheduled start time.
Display a positive attitude toward teammates and assist fellow team members whenever possible.
Ensure new employees in assigned stand are trained on stand menu, including preparation guidelines and presentation standards. Provide guidance when necessary.
Ensure assigned concourse stand or entire floor and all of its staff are prepared and ready to go at event start times.
Ensure all work areas (as assigned) have completed required station set-up and breakdown responsibilities, ensuring work areas are prepared for event start time.
Follow recipe guidelines in preparing food as directed by management and complete steps of service to ensure guest satisfaction.
Understand the menu items for any given work areas; and must be capable of answering guest inquiries regarding items.
Complete food preparation and production in a timely manner, as directed by supervisor or management.
Monitor and respond to on-going prep as needed or communicate needs to distribution during events.
Ensure assigned stands have completed temp logs (binder), waste logs and proper cooling (if applicable).
Work with Stand lead for directing the work and break times, while managing service needs.
Adhere to all standards for cooking, plating, portioning, expediting, and serving specified menu items.
Practice proper product control and handling of all inventory and equipment.
Maintain work area, and adhere to food safety and sanitation practices.
Communicate and coordinate with front of house and stand lead.
Ensure team acts with a sense of urgency and provides friendly, efficient service to teammates and guests.
Ensure all soiled aprons are deposited in the correct receptacles as designated.
Adhere to Compass health safety policy, and wear cut glove when required.
Respond to any reasonable task as assigned by a supervisor or management.
Demonstrate leadership by providing guidance to employees and working to improve productivity as well as the health and safety measures within work area.
Coordinate and communicate with back of house coordinator regarding schedules and QA logs.
Understand the flow of service and layout of chef tables.
Ensure all chef tables are properly stocked with, but not limited to, cleaning supplies, gloves, sanitizer clothes, etc.
Maintain a higher standard of cleanliness and quality.
Ensure all hot boxes are emptied of food and equipment at the end of service.
Understand and create prep list and order requests based on needs.
Responsible for setting up food in suites based off suite requests.
Ensure all tables are properly garnished before and during shift.
Responsible for ensuring chef tables are set up 15 minutes before set time.
Ensure dishes have been properly organized and free of food before being placed in dishpit.
Act with a sense of urgency when restocking tables while following all health and safety guidelines.
Understand PARS for event catering.
Ensure walk in fridges are broken down and organized appropriately at all times.
Ensure walk-way outside pantry is organized before, during and after service.
Ensures all chef tables are cleared of food and sanitized at the end of shift.
Ensure general cleanliness of work area, including chef tables, during service.
Assist in end of shift cleaning in North Side kitchen after all duties in assigned work area has been completed.