First Cook

Sienna Senior Living•Port Coquitlam, BC

23h•Onsite

About The Position

This posting is for an existing vacancy. This is a Permanent Full-Time position. The First Cook's typical day will involve visually inspecting, selecting, and using only the freshest fruits, vegetables, meats, fish, and other food products of the highest possible standard in the preparation of all menu items. They will prepare food items for residents using a quality predetermined method in a timely and consistent manner based on rotational seasonal menus. The First Cook is a subject matter expert in scratch cooking skills (e.g., mother sauces, stocks, starch and vegetable, homemade desserts) and enjoys teaching and coaching. They will provide meals at appropriate temperatures, with attractive presentations, balanced taste, and in portion-controlled quantities. The role involves monitoring to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. In the absence of the Executive Chef, the First Cook assumes responsibility for routine departmental operations, makes menu changes as necessary, requisitions and purchases food and other supplies from authorized suppliers, and maintains records as directed. The First Cook provides direction to Second Cooks and Stewards in food preparation procedures, prep work, and plating of food, and maintains a clean and sanitized work environment at all times. They adhere to department policies and procedures for sanitation, safety, and quality assurance, and complete all necessary documentation (food and refrigeration temperatures, dishwashing machine temperatures). The role also includes assisting and directing with daily cleaning duties as scheduled, assisting with quarterly food inventory counts, ensuring the FIFO rule is followed, and assisting in the orientation and training of kitchen team members. Other duties as assigned may also be part of the role.

Requirements

Minimum 3 years’ experience in the hospitality or seniors living sector.
Red Seal designation or a diploma from a culinary program at a recognized college.
A valid Safe Food Handling Certificate
Must possess good public relations and communication skills.
Experience in large quantity food, catering and special event preparation.
Working knowledge of Microsoft Word, Outlook and Excel an asset.
Ability to work to deadlines.
Flexibility to work early mornings, evenings, and weekends.
Effective verbal and written English communication skills required.
All applicants must successfully pass the prescribed Criminal Records Check

Nice To Haves

Experience working with food ordering systems.

Responsibilities

Visually inspect, select and use only the freshest fruits, vegetables, meats, fish and other food products of the highest possible standard in the preparation of all menu items.
Prepares food items for residents using a quality predetermined method in a timely and consistent manner based on rotational seasonal menus.
Subject matter expert in scratch cooking skills (e.g. mother sauces, stocks, starch and vegetable, homemade desserts). Enjoys teaching and coaching.
Provides for meals at appropriate temperatures, with attractive presentations, balanced taste and in portion controlled quantities.
Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
In the absence of the Executive Chef assumes responsibility for routine departmental operations, makes menu changes as necessary, requisitions and purchases food and other supplies from authorized suppliers and maintains records as directed.
Provides direction to Second Cooks and Stewards in food preparation procedures, prep work, and plating of food. Maintains a clean and sanitized work environment at all times.
Adheres to department policies and procedures for department including sanitation, safety, and quality assurance. Completes all necessary documentation (food and refrigeration temperatures, dishwashing machine temperatures).
Assists and directs with daily cleaning duties as scheduled.
Assists with quarterly food inventory count. Ensures the FIFO rule is followed.
Assists in the orientation and training of kitchen team members.
Performing other duties as assigned.