Automatically prepared from the listing. Check the original description for the full requirements.
Responsibilities
The Lead Cook oversees daily culinary operations, including food production, service execution, and station management. They are responsible for maintaining safety standards, managing inventory, and supervising kitchen staff to ensure quality and compliance.
Requirements
Candidates should have advanced knowledge of culinary techniques and experience in food service management. Professional certifications such as Red Seal, HACCP, and Advanced Food Safety training are considered significant assets.