Revision Date: October 2001
Classification: Lead Cook
Hay Point Range: N/A
CHARACTER OF THE JOB
Food Service prepares and provides food and food services for The University of Manitoba.
The Lead Cook, under the direct supervision and direction of a Component or Catering Manager, works "hands-on" independently or directly supervising subordinate cooks in the planning, preparation, and presentation of meals.
CHARACTERISTIC DUTIES AND RESPONSIBILITIES
- Verbally communicates daily with the Component Manager / Supervisor.
- Chairs and conducts bi-weekly cooks' meetings with staff and the Component Manager.
- Meal cycle costing and planning of hot food and salads both in traditional and special dietary methods.
- Maintains and supervises a high level of food presentation at all times.
- Actively prepares and supervises the preparation of all meals.
- Plans and coordinates the daily kitchen duties for subordinate cooks.
- Provides "on the job training" to new and subordinate kitchen staff.
- Responsible for the ordering of all food and related items in the cook's workstation. Ensures adequate food and related supplies are in sufficient supply to meet menu requirements. Plans meals ahead ensuring product is thawed in advance of meal preparation.
- Requisitions food and supplies from the Stores Department and approved suppliers authorized by the Component Manager.
- Practices and ensures safe food handling including proper storage and temperature storage.
- Operates all kitchen equipment in a knowledgeable, safe and responsible manner. Reports equipment maintenance issues to the Component
- Manager / Supervisor.
- Using a slicer or electric saw, de-bones and cuts meat manually.
- Responsible for an accurate physical count of weekly inventories which include groceries and dry stock, refrigerated and frozen foods.
- Records the inventory on the inventory count sheets for the Manager's review.
- Responsible for Catered events as directed by the Component or Catering Manager.
- Miscellaneous duties as assigned.
The minimum qualifications necessary for acceptable (satisfactory) job performance are:
Level of Formal Education
- Successful completion of high school. A Certificate in Cooking from a recognized food service program or institution required. A minimum six years of experience in quantity commercial cooking in a Lead capacity may be considered.
Six years experience in quantity commercial cooking is required, of which a minimum of five years are in a Lead capacity. Must have a minimum of four years experience in Catering (including garnishing), menu planning, and food ordering.
Skills and Abilities
- Must demonstrate the competent ability to follow oral and written instructions.
- Must demonstrate skill at calculating accurate adjustments to recipes in both imperial and metric measurements.
- Must demonstrate effective verbal and writing skills.
- Must possess a solid background, with related experience, the principles of quantity commercial cooking and Fine Dining (Catering).
- Must possess and maintain in good standing a City of Winnipeg Food Handler's Certificate. Practices food safety and sanitation at all times.
- Maintains a clean, sanitized workstation at all times.
- Must have a solid knowledge of health and safety standards.
- Must present a clean and tidy appearance at all times and follow all Health Department Regulations concerning hair and dress.
- Must have a full medical examination upon request.
- Standing 100% of the time.
- Some heavy lifting required.
- Must be able to lift and carry a load up to 40kg without strain.
- Repetitive work and actions may include: chopping, stirring, slicing and mixing.
This class specification is intended to illustrate the characteristics of this classification level and should not be interpreted as a description of any one individual position within this classification level.
"In accordance with the University's Health and Safety Policy, and in support of the Workplace Safety and Health Act, Physical Plant is committed to providing a safe and healthy working environment for all staff and students.
Physical Plant will instruct all employees to complete an Orientation Workshop, normally during the first day on the job, and the Health and Safety Orientation Module, normally during the probation period. Employees will also be instructed to complete various workshops, such as Asbestos Awareness, etc. during the first year of employment depending upon an individual's classification."
Questions or Comments? Contact Jindra Vancura at (204) 474-8288 .