Overview

Reporting to the Sous Chef the Lead Line Cook will play a key role in supporting seamless execution of culinary operations and events. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. The lead line cook will assist in culinary operations, food prep and production, lead line cooks while working with them, and ensure consistent delivery of high-quality food across all TD Coliseum food service areas and in Catering, the Clubs, Concession and Premium Areas.

This role pays an hourly rate of $23.00 CAD

Benefits for Part-Time roles: Pension matching

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline

Responsibilities

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events.
• Maintain sanitation and quality controls of food standards for culinary department.
• Follow and maintain set culinary department standards and kitchen guidelines.
• Maintains proper inventory controls and ensures maintenance of all equipment, event set ups & breakdowns are in line with event needs. Approach all encounters with guests and employees in a friendly and service-oriented manner.
• Always comply with company standards and regulations to encourage safe and efficient facility operations.
• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards.
• Assist in controlling costs by maintaining food costs within budgeted guidelines as determined by the Executive Chef.
• Ensure the completion of necessary food and station preparations prior to events to ensure that guests are served promptly and efficiently.
• Assists in the food preparation for Catering, Concessions, Commissary Kitchen as well as other depts as required, following specifications of Banquet Event Orders.
• Assist with the team all suite, catering items are completed on time as per set standards.
• Maintains the “Clean as You Go” policy.
• Be responsible for maintaining the sanitation and cleaning schedule of the kitchen.
• Keeps all storage areas neat, orderly, and clean.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Assist with the breakdown of commissary kitchens/concession stands/concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following food safety and sanitation regulations.
• Coordinate with the kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Follow company policies and procedures. Performs other duties as assigned

Qualifications

• 2-3 years of experience as a Lead Line Cook or similar role, preferably in a high-volume environment such as a stadium, hotel, catering or large restaurant.
• Strong knowledge of culinary techniques, food safety, sanitation practices, maintain food safety, sanitation and standards set by the company and the local health department.
• Proven ability to lead and motivate a team. Excellent organizational and time-management skills.
• Ability to work in a fast-paced and demanding environment.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software.
• Support and help with culinary operation, development of menus, etc., and other special requests by Executive Chef or the Culinary Management.
• Results oriented individual with the ability to meet job requirements as a Lead Line Cook.
• Excellent organizational, planning, communication and interpersonal skills.
• Ability to undertake and complete multiple tasks.

Skills and Abilities:

• Ability to use and maintain basic food service and kitchen equipment.
• Ability to train others in the use of basic food service and kitchen equipment.
• Strong analytical and mathematical skills in relation to the culinary profession and Food and Beverage industry.
• Ability to interact with all levels of staff Ability to quickly identify problems and resolve them Excellent organizational and planning skills.
• Strong customer service orientation Excellent communication and interpersonal skills. Ability to work with limited supervision.
• Ability to interact with all levels of staff including management and peers.
• Creative and ability to create unique dining experiences
• Ability to be creative with food presentations and maintain a quality product.
• Ability to maintain local Health Codes and sanitation.
• Ability to be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
• Ability to work hours as dictated by the event schedule, including nights, weekends, holidays and longer hours as required.

Other Qualifications:

• Computer Skills: Proficient in Microsoft Office, Excel and other software related to the job are an asset.
• Food Safety and Smart Serve Certification required.
• Red seal certification is an asset.

Physical Demands :

• While performing the duties of this job, the employee is regularly required to stand and walk, work in hot and cold environment, employee must regularly lift and/or move up to 50 pounds.
• Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 50lbs on occasion, folding/unfolding, talking, hearing, and seeing.
• Primary tools/equipment used in this position and approximate weight: