School Lead-Cook

WHAT'S THE JOB?

Under the general supervision of the Chef-Manager, the School Lead is responsible to manage a team of associates to prepare and serve a healthy and flavourful menu selection in a school cafeteria setting. The School Lead will ensure café level success by being a safety leader, developing and delivering creative menu items, ensuring freshness of product and creating appealing presentations.

Key responsibilities include:

• Planning and developing menus and recipes for the café incorporating nutritious and delicious food options and complying with School Food and Beverage Policy PPM150
• Order required supplies
• Lead grab and go, cold line and hot line food preparation and service
• Ensure all required health and safety regulations and procedures are being followed, including relevant provincial and federal legislation, FoodSafe, and HACCP standards
• Ensure all staff have participated and passed required training, ensuring applicable knowledge is being transferred and used appropriately
• Ensure all staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
• Provide training and coaching sessions with staff to ensure proper procedures and best practices are being followed, while also helping staff members reach the next stage in their career development
• Ensure employees have proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctly
• Prepare daily and weekly work plans for team
• Lead the team to execute on the daily and weekly workplan
• Monitor sales volume and adjust production volume and menu plan appropriately to maximize sales and reduce waste
• Assess tasks and processes and develop and help implement ways to improve efficiency and output while maintaining safety and consistency
• Inspect equipment and communicate need of repair equipment (i.e. malfunctioning and/or damaged), ensuring the equipment is safe for use, and if not, that the equipment is properly locked out and secured until repaired
• Address the concerns of employees and work with the team to create a safe, healthy, and productive working environment
• Stay informed on any changes to operations and communicate any changes to staff members while working with Senior Management to update training policies and documentation
• Work alongside the kitchen staff and Operations Manager to control costs of the location by taking measures such as:
  • Performing physical inventories, maintaining an appropriate amount of stock
  • Complying with maintenance of food rotation in storage in order to minimize spoilage and waste
  • Portioning of food items to ensure recipe yield meets quantity and budget expectations
  • Menu planning to take advantage of seasonal availability and excess inventory
• Remain an ambassador of goodwill, ethics, and great client relations at all times
• Where necessary, step in to alleviate guest concerns and resolve issues that arise from service
• Other duties as required