Job Overview
Volt Raceway is seeking a skilled and motivated Head Cook to lead daily kitchen operations in a fast-paced, multi-venue entertainment environment. This role is ideal for someone who thrives in a hands-on setting and can support both regular service and catered events. As Volt Raceway does not have a dedicated kitchen manager, the Head Cook will take on key responsibilities related to kitchen oversight, food safety, and equipment maintenance—with support from management.
Key Responsibilities
Kitchen Operations & Food Safety
Lead daily BOH operations, ensuring compliance with health and safety regulations.
Personally prepare and oversee signature dishes to maintain quality and presentation standards.
Maintain a clean, organized, and efficient kitchen environment.
Ensure food preparation, storage, and hygiene practices meet or exceed regulatory standards.
Monitor and follow maintenance schedules for kitchen equipment; report issues promptly.
Stay informed about food safety risks and proactively prevent violations.
Menu Development
Assist with developing and updating menus, incorporating seasonal ingredients and innovative culinary techniques.
Provide input on menu pricing and portion control to support cost management.
Inventory & Vendor Coordination
Assist with inventory tracking to ensure availability of high-quality ingredients.
Support vendor coordination, including ordering supplies and maintaining relationships.
Help monitor food costs and minimize waste while maintaining quality.
Team Leadership & Scheduling
Assist with hiring, training, and mentoring BOH staff.
Schedule staff to ensure coverage for regular service and events.
Foster a collaborative and professional kitchen culture.
Support performance monitoring and provide feedback to team members.
Event Support
Collaborate with the events team to execute seamless catering services.
Ensure high-quality food service during events, meeting client specifications.
Requirements
Minimum 5 years of experience in a high-volume kitchen, including 2 years in a leadership role.
Certifications in Food Safety, WHMIS, and Smart Serve.
Strong leadership and communication skills.
Proven ability to maintain food quality under pressure.
Excellent time management and organizational skills.
Familiarity with POS systems and inventory tools (preferred).
Availability to work weekends (Friday, Saturday, Sunday).
