Commis·e de cuisine principal·e / Lead Prep Cook

Responsibilities

• Prepare ingredients for daily lunch service and catering events (chopping, washing, measuring, portioning, assembling)
• Lead daily food production and assist with high-volume meal preparation
• Cook daily prep lists and assign tasks to Prep Cooks to ensure efficient workflow
• Act as shift leader in the absence of the Food Service & Hospitality Manager, ensuring production goals and timelines are met
• Monitor food quality, consistency, portioning, and presentation throughout production
• Contribute to menu development, recipe testing, and continuous improvement of kitchen operations while producing nutritious, high-volume meals

Supervision Required

• The Lead Prep Cook works under the general supervision of the Food Services & Hospitality Manager while exercising a higher degree of independence in daily kitchen operations.
• This position requires the ability to prioritize work, make sound operational decisions, support the work of Prep Cooks, exercise creative thinking and problem-solving skills while maintaining production schedules in the Manager's absence.

Compétences requises

• High school diploma or equivalent
• Valid MAPAQ Food Handler or Food Hygiene and Sanitation Certification
• Two years of experience in a professional commercial kitchen, leading kitchen shifts and supervising staff
• Experience producing high-volume meals in a fast-paced environment
• Demonstrated ability to organize workflow and prioritize multiple tasks
• Experience preparing vegan or plant-based cuisine
• Knowledge of a wide range of cuisines, including vegan, Thai, Italian, French, Cantonese, Vietnamese, Indian, and other international cuisines
• Strong leadership, delegation, and team-building skills
• Excellent communication and interpersonal skills
• Creative problem-solving and adaptability in a dynamic kitchen environment
• Able to think proactively and adjust priorities as operational needs change
• Strong organizational and time management skills
• Able to work independently while supporting team success
• Commitment to maintaining high standards of food quality, consistency, and food safety