Corporate cook

POSITION SUMMARY

The Corporate Cook is responsible for preparing, cooking, and portioning food items according to established recipes and quality standards in a commissary plant facility. Working under the supervision of the Corporate Head Chef, the Corporate Cook plays a critical role in ensuring consistency, taste, and quality across all products. This role requires precision, attention to detail, and adherence to food safety protocols, contributing to the production of high-quality food products for distribution to multiple outlets.

DUTIES AND RESPONSIBILITIES

A. Food Preparation and Cooking:

a. Prepare and cook food items according to standardized recipes and portion control guidelines to ensure consistency in taste and presentation.

b. Handle and portion ingredients accurately, measuring and mixing them in accordance with recipe specifications.

c. Operate and maintain various cooking equipment (e.g., ovens, grills, fryers, steamers) to produce food items as directed by the Corporate Head Chef.

B. Recipe and Quality Compliance:

a. Follow detailed recipes and food preparation methods to ensure consistency in texture, taste, and appearance of each product.

b. Perform regular quality checks on ingredients, ensuring they meet required standards for freshness and quality.

c. Taste and adjust seasoning as needed, confirming that dishes align with the commissary's flavor and presentation standards before final production.

C. Food Safety and Hygiene:

a. Adhere to food safety regulations, including HACCP, GMP, and company standards, ensuring all ingredients are handled and stored properly to prevent contamination.

b. Maintain cleanliness and organization of the workstation, following sanitation protocols to ensure a safe and hygienic cooking environment.

c. Monitor food temperatures, cooling, and heating times to prevent cross-contamination and ensure compliance with health and safety standards.

D. Inventory and Ingredient Management:

a. Monitor ingredient inventory levels at the workstation, reporting any shortages or discrepancies to the Corporate Head Chef or supervisor.

b. Properly label, date, and store ingredients to ensure freshness and minimize waste, rotating stock as needed.

c. Assist in ingredient preparation, such as peeling, chopping, and marinating, ensuring readiness for production needs.

E. Collaboration and Team Support:

a. Work collaboratively with other cooks, kitchen staff, and supervisors to ensure efficient production flow and support during peak production times.

b. Provide support in multiple kitchen areas, including assisting with plating, packing, and finishing products as directed.

c. Communicate any issues or feedback about recipes, ingredient quality, or equipment functionality to the Corporate Head Chef to facilitate improvements.

F. Equipment Operation and Maintenance:

a. Operate kitchen equipment safely and according to instructions, including ovens, mixers, slicers, and steamers.

b. Perform routine cleaning and maintenance on equipment, ensuring functionality and safety during use.

c. Report any equipment malfunctions to the maintenance team or supervisor to minimize disruptions in production.

G. Portioning and Packaging Assistance:

a. Assist with portioning and packaging food products according to specified weight or portion standards for consistent distribution.

b. Ensure that packaged products meet visual quality standards, with accurate labeling and secure packaging to maintain freshness.

COMPETENCIES

· Strong culinary skills with a keen eye for detail in recipe execution and quality control.

· Knowledge of food safety regulations, sanitation practices, and proper food handling techniques.

· Familiarity with kitchen equipment, with the ability to operate and maintain appliances safely.

· Good time-management skills, with the ability to work efficiently and meet production deadlines.

· Ability to work collaboratively with kitchen staff and communicate effectively with supervisors.

EDUCATION

High school diploma or equivalent; culinary training or certificate is an asset.

EXPERIENCE

● Minimum of 2-3 years of experience in a commercial kitchen, commissary, or high-volume food production environment.

Job Type: Full-time

Benefits:

• Health insurance

Work Location: In person