Job Description: Lead Cook

Reports to: Culinary Manager and Chef de Cuisine

Overall Objectives:

As an integral member of the food and beverage management team, your responsibility is to provide a consistent level of service excellence to the Resort Guests and their guests, possess a positive attitude and an attentive approach, with a regard for health and safety in accordance with the Occupational Health and Safety Act and the health and safety policies and procedures of Port Cunnington Lodge.

Requirements:

• The Sous Chef is to lead, train, assist and work alongside the other co-workers on the Culinary Team and primary focus is the run the day-to-day operation of the PCL Dining Room both opening and closing the operation, Special Events and Private Functions and lead the team In absence of the Executive Chef, you will be 2nd in command and as needed assist with the overseeing of the responsibilities and tasks this position holds.

• Like other seasonal operations the demands of a Sous Chef include being focus on the task at hand, expediting food items in a fast pace environment, being a team player, spirit of working hard and endure being on your feet for long periods of time a warm environment.   It is critical that this role provides efficient use of the Culinary Team abilities to maximize service expectations and a consistent quality of food items produced on a routine basis.
• Work Term is throughout our Resort Season which is from May to October

Responsibilities and Job Overview:

• Follow the Resort standards, policies and procedures with all Food and Beverage employees.
• Perform job functions with attention to detail.
• Promote positive work relationships with kitchen personnel, Front of House, and other departments.
• A clear thinker, to analyze and resolve problems exercising good judgment.
• Prioritize and organize work assignments.
• Come to work motivated and maintain a cohesive team.
• Operate, clean, and maintain all equipment required in job functions.
• Assist in planning and executing theme / event nights.
• Perform job functions without direct supervision.
• Work well under pressure.
• Maintain good coordination and communication.
• Ensure security of club’s products and property.

Job Duties:

• Ensures that culinary team keeps the kitchen well maintained at the standards established by management
• Foster a positive and professional working conditions with co-workers
• Lead the Culinary Team in ensuring that food cost and labour cost percentages as well as all other kitchen expenses stay within the budgeted guidelines established by management
• Lead in maintaining the kitchen to guidelines established by the Ontario Ministry of Health
• Assist with receiving and storage of all food and supplies orders
• Assist with checking par stock levels of inventories of all food and supplies and advising Head Chef of any requirements
• Train and lead culinary team with the preparation of all food items and ensures that foods are prepared to the standards established by management
• Assist with routine procedures to maintain the overall cleanliness of the kitchens, dry and refrigerated storage areas
• Attend culinary meetings as requested
• Makes recommendations concerning the purchase of equipment for the kitchens
• Engage with membership both by on floor presence and participating in member contact events and functions where needed. This may include private parties and demonstrations both tableside and in a (modified) buffet format.
• Maintain food quality and presentation – consistency and controls

Health & Safety Risk Factors:

1. Sprains & Strains: On your feet for long periods of time; Moving Dining Room tables & chairs, Set up at Boathouse and Dock plus Food Truck
2. Slips & Falls: Spilled food, fast-paced environment, uneven surfaces, inappropriate footwear
3. Burns & Scalds: Hot foods, proximity to hot surfaces
4. Stress: Fast paced environment
5. Environment:
   1. Extreme Temperatures: Heat generated from cooking in kitchen
   2. Lighting: Dim lighting
   3. Odours: Food, Strong perfumes, and Colognes
   4. Noise: Generated by fan and equipment in kitchen and bar area
   5. Carrying heavy containers, pushing, and pulling Food & Beverage Carts

Essential Skills:

• Ability to perform job functions with attention to detail.
• Ability to enforce the Resort standards, policies and procedures with all Food & Beverage & Culinary employees.
• Ability to promote positive work relationships with kitchen personnel and other departments.
• Ability to be a clear thinker, to analyze and resolve problems exercising good judgment.
• Ability to prioritize, organize and delegate work assignments.
• Ability to motivate Culinary & Service Staff and maintain a cohesive team.
• Ability to promote positive work relationships with kitchen brigade and other departments.
• Ability to ascertain staff training needs and to provide such training.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to be a clear thinker, to analyze and resolve problems exercising good judgment.
• Ability to assist in the service steps for dining, food truck and with theme / event nights.
• Ability to maintain good coordination.
• Ability to perform job functions without direct supervision.
• Ability to work well under pressure.
• Ability to maintain good coordination and communication.
• Ability to work a minimum eight-hour shift five to six days per week in a fast-paced environment.
• Ability to ensure security of Lodge’s products and property.

Staff Evaluations

• Staff performance evaluations for all staff will be conducted mid-season and end of season.  Steps include: each staff member will be given the evaluation form to complete a self-evaluation before the stated review period; Lead Supervisor will complete a review for each staff member prior to the review; the staff member and supervisor will then meet to go over the review; both parties will then sign off on the review and copies of all employee reviews will be kept on file in the Food and Beverage Manager Office and a copy submitted to their HR file

• Informal chats / coaching for new and returning employees should be conducted weekly or bi-weekly and/or as a need is identified (very important during the first four weeks of the spring operating season)

Occurrence Reports

If any incident occurs worthy of reporting, an occurrence report must be filled out and submitted immediately to the Supervisor. Further to this report please inform your supervisor if the occurrence requires immediate attention.

Achieving our F & B Team Goals & Objectives

As we continue to increase the staff size and evolve in our newly renovated surroundings at PCL it is imperative that we communicate and work together to provide the best service levels on a consistent basis.  Our common “team goal” is developing customer service environments that routinely meet and exceed our Resort guests and visiting guest expectations.  A well working team makes this part of the workplace culture. As the Sous Chef and a lead team coach it is imperative that you familiarize yourself with the PCL Employee Manual and by “setting by example” execute and demonstrate the importance of following company policies and procedures.  As well, embrace the importance of everyone’s role is an integral part of achieving common objectives.

Customer Service in Summary

Customer service is what makes the Port Cunnington Lodge experience such a truly memorable one. In the hospitality industry superb cuisine and customer service is one of the elements that set apart the industry leaders. Port Cunnington Lodge is and will continue to be a service model and an industry leader offering each Resort guests and visiting guest the most enjoyable experience while visiting the Lodge!

Understanding the customer and fulfilling their needs requires extra effort.  Be aware of your surroundings and ensure you follow these tips to enhance the PCL experience:

• Read/understand your Guests; determine how you can exceed their expectations
• Make sure your tools and your working knowledge of the Resort and F & B offerings is up to date
• Smile and be considerate
• Get out of your comfort zone and become a key team member
• Minimize wait and maximize enjoyment; provide fast and efficient service
• Take responsibility and follow through – always find a solution
• Add your own personal touch to everything you do, and don’t forget the WOW factor!
• Stay connected with your Guest at all times

Notes

• A review of this job description may have excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
• This document does not substitute an employment contract, implied or otherwise, other than an “at will” employment relationship.
• Have a full understanding of our Employee Manual outlining policies and procedures.

I understand and acknowledge my duties and responsibilities as described in the following job description as F & B Manager/Supervisor within Port Cunnington Lodge.  I understand that I am expected to fulfill the duties summarized, and that my job may not be limited to the outlined duties and responsibilities.

For more information or to apply with a resume noting your preferred position and dates of availability: jsiddall@portcunningtonlodge.com