Cook

The Cook is responsible for the food production, sanitation, and organization associated with its designated station. (I.e. Greenroom Kitchen, TPT Kitchen, Marquee Kitchen). The Cook will prepare food items for the Staff Greenroom, Festival Theatre Cafés, Internal and External Catering Events. The Cook works in collaboration with the Executive Chef and Sous Chefs to supervise and coach other employees to achieve high standards, effective production and ensure food costs are in line with the department’s budget.

Responsibilities:

• Communicate with supervisors at production meetings regarding special events, daily menus and changes to standards/procedures.
• Monitor catering clipboards; being aware of upcoming events
• Provide internal and external catering services as required, including transportation of food.
• Sanitize work area, stock ingredients, finish food preparation
• Process raw ingredients for use in upcoming events/menus, using techniques such as chopping, slicing, paring, peeling, blanching, marinating, braising, poaching, boiling, sautéing, frying, and roasting.   
• Cook food orders as needed within the appropriate time frame.
• Monitor food items to ensure consistency, proper portioning, appropriate temperatures and correct ingredients.
• Communicate with Greenroom guests, keying orders into the POS system and handling payments in the Greenroom at times when the Greenroom Host is unavailable.
• Collect dishes in guest areas and wash dishes/kitchen wares when the Kitchen Steward is unavailable.   
• Maintain a safe and sanitary work environment, cleaning the kitchen and dining areas throughout the shift, and replenishing stock as necessary.
• Follow all organizational and governmental health/safety standards at all times
• Maintain a clean and tidy appearance at all times, adhering to established uniform standards
• Clean and shut down equipment at the appropriate time. 
• Organize storage areas and assisting with inventory counting as needed 
• Adhere to the Stratford Festival Health & Safety Commitment and Procedures, and ensure that safe work practices and policies are supported and enforced within reporting structure.
• Perform other duties as assigned

Minimum Qualifications:

• High school diploma (grade 12) or equivalent. 
• 2 to 4 years of related experience
• Ability to understand and follow directions from others
• Flexible availability to work a variety of operating hours
• Reliable transportation to and from work 
• Proficiency in English: verbal and written communication
• Any other culinary related diplomas or certificates considered an asset 

Behavioural Competencies:

• Organization skills: create structure and optimally use resources to achieve results and ensure productivity
• Teamwork: readily work with others towards a shared goal, actively support teammates and recognize everyone’s contributions
• Time Management: efficiently allocate and use time to meet goals and deadlines, prioritize tasks as necessary.