First Chef Cook 1

Primary Responsibilities: 

• Assists in training of new employees and development of existing employees. 

• Inspects cleanliness of kitchen and ensures compliance will all health related legislation and requirements. 

• Ensures open and/or close duties are completed to standard by all kitchen employees. 

• Assists in ordering and receiving. 

• Inventories and manages line food par stocks. 

• Assists in menu development. 

• Assists in customer/guest service scores/success through driving programs such as table checks, service recovery, high quality food taste/presentation, etc. 

• Responsible for the culinary operation in the absence of the Executive Chef and the Sous Chef. 

• Prepares meals in accordance with the portion and quality standards specified in recipes, controls food usage to minimize waste. 

• Reports all unsafe or malfunctioning equipment to supervisor and follows up to ensure maintenance required is completed. 

• Assists all Kitchen employees in their daily routine and job tasks. 

• Responds quickly to guest requests in a friendly manner.  Follows up to ensure guest satisfaction. 

• Provides a professional image at all times through appearance and dress. 

• Sets the example.

• Follows company policies and procedures.

Note:  Other duties as assigned by supervisor or management  

Health and Safety:  

• Follow hotel safe work procedures and policy, including the use of personal protective equipment. 

• Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour. 

• Report all injuries or illnesses to a supervisor or manager immediately. 


• Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.  

Qualifications: minimum 4 years of kitchen experience. 

Education/ Experience:  Basic reading, writing and math. 

Certification and/or License Requirement:  Completion of culinary apprenticeship program.  

Skills:   

Interpersonal communications. 

Attention to detail. 

Flair for creativity.

Working Conditions: 

• Will be required to work days, nights, weekends and holidays. 


• Will be required to work in fast paced, stressful environment. 


• May be asked to work overtime. 


• At times, especially in summer months, temperatures rise causing the work environment to reach very warm temperature levels. 


• Will be exposed to common household cleaning supplies. 

Physical/ Cognitive Activities: 

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether they will be able to do this job either with or without accommodations. 

The major responsibility in this position is to assist in the supervision of the kitchen as well as the preparation of food, therefore a significant portion of time is spent standing, speaking, listening, handling food and kitchen utensils and carrying or lifting. 

The vast majority of time is spent cooking, handling food and working with kitchen equipment, typically while standing up. 

Communication skills are utilized a significant amount of time when interacting with the other co-workers, waitstaff or supervisors. 

Reading and writing abilities are utilized often when preparing meals from a recipe, or when taking inventory. 

This person utilizes problem solving, reasoning and organizational abilities often. 

Mathematical skills, including basic math, quantities and variances are used frequently. 

Organizational Structure: 

• Reports to: Executive Chef