First Cook

First Cook, Wolves Den
Reports To: Manager, Back of House
Mission: To create an environment that inspires a passion for student success.
Desired Results of the Position:
A professional and reliable culinary service that serves the Algonquin Students' Association community
Leadership by example that inspires all staff to deliver excellent work
Active two-way communication between management and staff that ensure effective operations
Nature and Scope:
The First Cook, under the direction of the Manager, Back of House will facilitate excellent food and beverage service. They will lead by example and specialize in preparing raw ingredients and recipes that enable the Wolves Den, and the Students' Association Hospitality department to succeed. This individual will support operations of the Wolves Den, and other Students' Association Hospitality services. A First Cook will build effective relationships, provide the highest commitment to quality, and help the team build customer loyalty. They will act as a mentor among the part-time staff team in the kitchen and lead by example to ensure that all recipes, preparations, and presentations meet the Wolves Den’s specifications and commitment to quality.
Job Duties:
Work with the Coordinator and Manager, Back of House and set a positive example for part-time staff.
Mentor and help to train new staff
Reinforce a positive work environment that produces a high level of satisfaction among all customers, staff, fellow employees, and clients.
Ensure proper recipe and presentation standards for each menu item.
Execute all aspects of daily back of house operations are completed to the highest quality standards and in a timely fashion. These include; food preparation, temperature logs, cleaning schedules, opening checklists, closing checklists, and equipment maintenance schedules.
Help to execute catering and special orders, and work outside regular hours.
Follow health and safety, and sanitation guidelines for all products and equipment.
Stock, clean, and organize the back of house area as required.
Maintain, clean, and properly store all equipment and supplies.
Follow operational policies and procedures, ensure the safety of all the employees during each shift.
Maintain regular and consistent attendance and punctuality.
Know all menu items, follow proper assembly instructions for all menu items and specials.
Assist in training staff. Teach preparation and recipe standards
Record waste, breakage and damage in provided logs and reports them to the manager on duty.
Familiar with all the first aid stations, supplies, and equipment. Report any injuries or accidents to the manager on duty immediately.
Wear clean and proper staff attire require at all times when working.
All other duties as assigned
Core Competencies:
Strong interpersonal skills
Ability to mentor and lead by example
Ability to follow recipes and preparation instructions
Ability to perform under pressure, in a time sensitive environment
Quick learning
Good knife skills
Maintain an effective working relationship with managers, and other employees
Desired Skills and Qualifications:
Over six months of experience in kitchen operations
Willing to work non-traditional shifts
Completion of culinary education is an asset
Work Conditions:
Work in a restaurant setting, with exposure to extreme temperatures
Manual dexterity is required to use a desktop computer, tablet, knives, and other equipment
Ability to lift 40lbs required
High stress fast paced environment
Certifications
Food handlers Certificate (required)
OWHSA (required)
WHMIS (required)
CPR (preferred)
First Aid certificate (preferred)
Smart Serve (preferred)
Compensation:
Contract term: October 1, 2026 – April 23, 2027
Salary: $22 per hour based on a 35 hour work week
Eligible for Back of House tip out

Employment type
Term

Work arrangement
No